Apple Pie With Oatmeal Shortcrust

INGREDIENTS

Makes 12 servings
APPLE FILLING

10 sweet apples (golden delicious are awesome or use other red sweet apple variety – with skin on)

½ cup fresh apple juice or orange juice

2 teaspoons vanilla extract or paste

2 tablespoon organic maple syrup or raw honey to sweeten

SPELT + OATMEAL SHORTCRUST

300 g wholemeal spelt flour

¼ teaspoon sea salt

¼ cup raw fine sugar (optional)

200 g cold unsalted butter, diced

3 - 4 tablespoons cold water or cream to mix

½  - 1 organic cup rolled oats for rolling

METHOD

APPLE FILLING

Quarter the apples and remove their cores.

Cut each quarter in half and place them into a large pot.

Add the apple or orange juice, and vanilla.

Place onto the stove over a low - medium heat.

Cook, stirring every now and again until the apples start to soften and collapse. This should take about 15–20 minutes.

Remove from the heat and drain any liquid from the apples if needed.

Fold through the maple syrup and allow to cool.

SPELT + OATMEAL SHORTCRUST

Combine the spelt flour  and butter into a mixing bowl.

Rub the flour and butter together gently with your fingertips until your dough looks like course breadcrumbs.

Add a little cold water to combine into a dough. Be careful not to overwork the dough as it will make it tough.

Coat the dough in rolled oats and  divide into 2 pieces.

Rest in the fridge for 30 minutes to 1 hour.

Roll 1/2 of the chilled pastry between 2 sheets of greaseproof paper to fit a 20 cm pie dish.

Line the pie dish evenly with half the dough.

Spoon in the cooled and drained apple filling.

Roll out the rest of the pastry and gently place over the apple filling.

Seal any edges and cut a cross at the top of the pastry with a sharp knife.