Golden Delicious Apple Pie Recipe

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What's great about it

Apples are in season and it's raining outside! A perfect time for home made apple pie scented with a hint of cinnamon and vanilla then encased in a purely delicious shortcrust made from organic spelt and rolled oats. The secret to my recipe is to firstly use sweet delicious apples - my favourites are pink lady and golden delicious. I don't peel the apples so that the filling develops a lovely pink hue that looks magnificent in your serving bowl. The spelt shortcrust is one of my favourites and I love the richness of the pastry that gives a decadent mouthfeel when eating your pie. I hope you enjoy this wonderful pie as much as I do!

Ingredients

Serves 12

Apple Filling

10 sweet red apples or golden delicious apples - skin on.

1/2 cup fresh apple juice

2 teaspoons vanilla extract or paste

1/2 teaspoon ground cinnamon

1 - 2 tablespoons honey or organic maple syrup or a small handful of appropriate dried fruit - choose from (fresh pitted chopped dates, dried pears - muscatels / raisins ). Adjust according to your palate.

Spelt + Oatmeal Shortcrust

300 g wholemeal spelt flour

200 g unsalted cold butter - cut into small dice

1 little splash of cold water to mix

1/2 - 1 cup rolled oats for rolling

Method

Prepare the apple filling:

Quarter the apples and remove the core.
Cut each quarter in half and place into a large pot.
Add the apple juice, vanilla and cinnamon.
Place onto the stove over a 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 or dried fruit then allow the apple filling to cool.

Make the spelt and oatmeal shortcrust:

Combine the spelt flour and butter into a mixing bowl or a food processor.
Pulse lightly until the mixture resembles fine breadcrumbs. You can also do this with your hand by gently rubbing the flour and butter with your fingertips.
Add a little cold water to combine into a dough.
Coat the dough in rolled oats and rest in the fridge for 30 minutes.
Roll 2/3rds of the chilled pastry between 2 sheets of greaseproof paper to fit a 20 cm pie dish.
Line the pie dish evenly and fill in any gaps in the pastry as needed.
Spoon in the 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.
Sprinkle some oats over the pastry for decoration.
Bake in a preheated 180 C oven for 45 minutes or until golden.