Apple Pie With Spelt + Oatmeal Shortcrust

This is a delicious recipe from my cookbook Healthy Baking. For this recipe, I created a purely delicious shortcrust made from wholemeal spelt and oats. The spelt shortcrust is one of my favourites and I love the richness of the pastry as it provides a decadent texture when you bite into it.

Apples are high in fibre (around 5 g each) they contain both soluble and insoluble fibre which is great for your digestive system. The soluble fibre is known as pectin and the beauty of it is that it has the power to help lower cholesterol, keep you regular and stabilise blood sugar. Spelt is an ancient grain that is related to wheat, but has a lower gluten content so it’s kinder to the digestive system. Oats are a great source of soluble fibre and according to studies, the beta-glucan fibre found in oats can help regulate your appetite as well as help lower cholesterol.

Apple Pie With Spelt + Oatmeal Shortcrust Recipe

by Teresa Cutter

INGREDIENTS

APPLE FILLING

1.5 kg Pink Lady or Golden Delicious apples – skin on.

1/2 cup apple juice or orange juice

1 - 2 tablespoons pure maple syrup to sweeten

SHORTCRUST PASTRY

350 g wholemeal spelt flour

100 g oatmeal flour

90 g organic icing sugar or coconut sugar

225 g slightly salted butter – cut into small dice

1 little splash of vanilla and cold water to mix into a dough

rolled oats or oat flour for rolling

METHOD

APPLE FILLING

SLICE the apples into wedges and remove the core.

PLACE apples into a large pot with the orange or apple juice.

COOK the apples, partially covered until soft. Remove the cover and continue to cook to remove any excess liquid at the base of the pot.

SWEETEN the apples maple according to taste, I like 1 - 2 tablespoons of maple syrup.

COOL completely.

TO MAKE THE SHORTCRUST

Depending on the size of your pie dish...you may have to make more shortcrust to compensate. This recipe fits a 20cm pie dish.

COMBINE the spelt flour, oat flour, sugar and butter into a mixing bowl or a food processor.

MIX lightly until the mixture resembles fine breadcrumbs. You can do this with your hands by gently rubbing the flour and butter with your fingertips or alternatively use a food processor or stand mixer.

ADD a little vanilla and cold water to combine into a dough.

REST the dough for 30 minutes.

ROLL 2/3 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.

BAKE in a preheated 180 C oven for 45 minutes or until golden.

ENOY with my healthy custard or ice cream.