100% Spelt Apple Pie

Name: 100% Spelt Apple Pie
Cuisine: American
Ingredients: 2 1/4 cups organic spelt flour; 1/2 cup steamed Asian sweet potato; 4 1/2 Tsp Irish butter; 3 medium sweet variety apples, cubed; 1 Tsp brown sugar; 1 tsp cinnamon power; 1/2 tsp ginger power; 1/4 tsp nutmeg powder; 1 Tsp potato starch

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Nothing is more comforting and healthier than a slice of warm apple pie made out of100% whole grain and seasonal farm picked apples

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Nothing is more comforting and healthier than a slice of warm apple pie made out of100% whole grain and seasonal farm picked apples

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Ingredients

2 1/4 cupsorganic spelt flour
1/2 cupsteamed Asian sweet potato
4 1/2 TspIrish butter
3medium sweet variety apples, cubed
1 Tspbrown sugar
1 tspcinnamon power
1/2 tspginger power
1/4 tspnutmeg powder
1 Tsppotato starch

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Steps

1

Pick seasonal apples from a nearby apple orchid if available.
2

Mix spelt flour with cold butter cubes quickly by a scraper and hands. Add cold mashed sweet potato in the end and mix well.
3

Devide the dough into 2 balls, one for the bottom and the other for the top layer. Roll out into two round pieces to fit a 9 inch pie pan. Arrange the bottom piece into the pan and chill it in a fridge for 20 minutes before baking at 350F for 20 minutes. The top layer shall be chilled on a baking paper in the fridge until it's time.
4

Once the bottom layer is baking. Cut up apples into half inch cubes. Cook them in a sauce pan with 1/4 cup of water. Add spices and brown sugar. Cook until apples are soft, about 10 minutes. Dissolve starch in 1/8 cup of water and slowly add into the sauce pan to thicken up the juice.
5

Transfer apples to the pie pan. Careful roll out the top layer. Score some slashes to release the steam. Bake at 350F for 30 minutes. Serve warm or room temperature.

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on September 05, 2018 20:54

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!