This is a classic apple pie with a minor twist by using whole grain flour for the crust.
AuthorLemons & Anchovies
For the crust:
2cupsspelt flour249 grams, 8.8 ounces
1tablespoongranulated sugar14 grams, .5 ounce
1teaspoonkosher salt6 grams, .2 ounce
2tablespoonsvodkaor sub with water
5.25ouncesunsalted butter151 grams
For the Filling:
5-6applespeeled, cored, halved and sliced thinly (depending on size; I used half Fuji and half Granny Smith)
2 1/2teaspoonscorn starch
Few grinds fresh nutmeg
For the glaze:
Turbinado sugara few tablespoons
To prepare the crust: Whisk together the flour, sugar and salt. Cut in the butter until they are the size of peas. Add the six tablespoons of liquid--if using the vodka, two tablespoons vodka and four tablespoons of the ice water--to the dry ingredients. Use a rubber spatula to bring the wet and dry ingredients together. When the mixture has largely clumped together, transfer it to a floured surface and knead lightly, 2-3 times.
Divide the dough in two, form into disks, wrap in plastic wrap and refrigerate for one hour.
To prepare the filling: Combine all the filling ingredients in a bowl and let sit for 15 minutes.
To assemble the pie: Preheat your oven to 400℉. Roll out one of the dough disks into a 12-inch round. Transfer the rolled out dough onto a 9-inch pie dish. I don't like to trim the excess dough so I leave it. Place the pie dish with the dough back in the refrigerator for 30 minutes. This reduces shrinkage on the dough when it bakes. After the dough has rested, roll out the other disk and slice into strips. I used 12-14 strips for the lattice top.
Note: I drained the liquid from the filling before transferring to the prepared pie dish. I think this resulted in a dry-ish filling so I wouldn't recommend this. I should have let the corn starch do its thing. Pour the filling into the prepared pie dish and arrange the strips into a lattice. Tuck the excess dough in the dish. Brush the top of the dough with egg white and sprinkle turbinado sugar.
Bake for 20 minutes at 400℉ (with convection). Rotate and lower the heat to 375℉ and bake for another 20-25 minutes without convection. The pie is done when the filling starts bubbling (if you included the liquid) and the crust is golden brown. Allow to cool to room temperature before serving.