Apple Pie
A twist on traditional pie.
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For the Crust
  1. 2 1/2 Cups Spelt Flour
  2. 2 Sticks of cold butter
  3. Dash of salt
  4. 1 Cup Water
  5. 1 Egg
For the Filling
  1. Generous drizzle, buckwheat Honey, or what honey you have on hand.
  2. Cinnamon (to taste)
  3. Pink Lady apples, or any you prefer. 6-8 depending on the size.
For the Crust
  1. 1. Cut butter into cubes, and add to flour + Salt. Mixing until you are left with a bowl of pea sized lumps.
  2. 2. Add in the water a little at a time until the dough combines, you may not need the full cup.
  3. 3. Cover the dough in saran wrap and refrigerate for a couple of hours.
For the Filling
  1. 1. Remove the crust from the fridge, and split in half. Roll one portion out and place into a pie tin.
  2. 2. Peel and chunk the apples directly into the crust until it is full.
  3. 3. Drizzle honey on top and sprinkle with cinnamon.
  4. 4. Roll out the second crust portion and place on top. Seal with your fingers, cut a few holes into the top for steam to escape, and apply an egg wash.
  5. 5. Bake at 400 degrees for 10 minutes, then turn the oven down to 350 and continue to bake for 45 more minutes, or until the crust is golden brown and the filling is bubbling.
  1. Serve with Ice cream or whipped cream as desired.
Inside the Artist's Kitchen
Some visual pie making instructions:



Published by Kristina

Hey, I'm Kristina, I write most of the posts around here. I'm an artist, lighting designer, native Vermonter, pancake maker, bread baker, and now writer. I get far more excited about real maple syrup than anyone should.

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