I woke up a few days ago wanting to make an apple pie. I’ve never had an apple pie a day in my life. I don’t even know what it tastes like! But for some strange reason, I was determined to make one. I knew that I did not want to use All Purpose Flour for this recipe. I knew that I didn’t want to use a store bought crust. Also, I knew that I didn’t want to make a traditional apple pie. So… that lead to this Spelt & Flax Apple Pie.
A few days prior, I had received my package from Thrive Market. I had ordered a ton of flours! Spelt flour, oat flour, almond flour, coconut flour, etc… I bought the 16 oz bag of Spelt Flour since I’ve never used it before. Online, I saw some people mention that it’s a lot like All Purpose Flour. So, I was intrigued and purchased it.
The texture of the crust here is a little crumbly. The crust reminds me of if a shortbread cookie met a pie crust. It tastes delicious! I do think that if I were to make this recipe again, I would sweeten the crust a little more. I wanted to keep this recipe low in sugar, so I used organic cane sugar instead of using traditional granulated sugar.
How to make a Spelt & Flax Apple Pie:
Begin by creating your crust! I had to add some tapioca flour to the crust last minute to make it more like a crust, it was a little too soft. I think that my recipe for this crust works very well for what I was going for; but if you want more of a “traditional pie crust”, then you should use all butter instead of half shortening. I didn’t have enough butter for this recipe which is why I used some shortening.
Next, make your pie filling! I added some cinnamon, avocado oil, vanilla extract, and cornstarch to a pan and allowed it to cook down. This is where you can shine and add ingredients like almond extract or some date sugar!
Lastly, I want to mention that this pie absolutely needs some whipped cream or ice cream! I was eating it the entire time thinking, hmmm… this needs something creamy. I would recommend that you eat this pie with butter pecan ice cream! Or, you could add some heavy cream, almonds, and cinnamon sugar to your apple pie mixture for something extra special.
How does this Spelt & Flax Apple Pie taste:
I would say that this Spelt & Flax Apple Pie reminded me of those cinnamon sugar pretzels that you get at Auntie Anne’s. I know, odd. But, the crust is crumbly and the apples are so buttery (well, I used avocado oil! Not butter for the apples). I love how this tastes. It doesn’t taste way too guilty!
How to make apple pie healthier:
First of all, apple pie isn’t exactly unhealthy. The way most people make apple pie unhealthy is by using lots of butter and topping it with lots of caramel. The core of apple pie is just cinnamon apples. I am guessing, that due to the fact that most apple pies are a little dry and begging for the creamy element.
The difference between my apple pie and traditional apple pie is the fact that I used avocado oil to cook my apples instead of butter. The crust already has a lot of butter in it. It’s completely unnecessary unless you want rich apples.
Spelt & Flax Apple Pie
For The Crust:
- 350 grams Spelt Flour
- 1/4 cup Tapioca Flour
- 131 grams Earth Balance Vegan Butter
- 161 grams Vegetable Shortening
- 2 tbsp Ground Flax
- 80 ml Water
- Cooking Spray, for the pan
For The Apples:
- 6 Red Midwest Apples (or red delicious)
- 2 tbsp Avocado Oil
- 2 tbsp Ground Cinnamon
- 2 tbsp Cornstarch
- 1 tsp Vanilla Extract
For the Crust:
- Begin by adding the spelt flour, tapioca flour, butter, and shortening to a food processor and blend until well combined. After a few minutes, measure out your water and add one tbsp of the water to the mixture (while the food processor is running) at a time until all of the dough begins to come together. Once the dough has come together, add your ground flax.
- Remove the dough from the food processor and form into a ball. Place into cling wrap and refrigerate for 30 minutes.
- After 30 minutes, flour a surface with a little bit of the tapioca flour and begin to knead the crust. Add all of the tapioca flour to the crust and knead into a large ball. Slice the pie crust in half.
- Spray a pie pan with cooking spray and then proceed to add your (1/2 of the crust) crust to the pan. Punch the crust into it flattens inside the pan. Add your cooked apple mixture.
- Flatten the other half of the pie crust using a rolling pin. Using a heart shaped cookie cutter, cut small hearts out of the crust. Cover the apple mixture with the heart shaped crust. You may have some left over crust that won’t cover all of the crust.
For the apples:
- While allowing the dough to chill, add some avocado oil to a skillet and heat it to medium/high heat. Peel and chop up some Midwest Apples. Add the apples to the skillet and top with cinnamon, vanilla extract, and cornstarch. Stir and allow to cook until the cornstarch disappears.
- You can take the left overs and cover them with butter and cinnamon sugar, and then proceed to bake them in the oven until golden brown.
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