This homemade apple pie recipe with spelt crust is easy to make, and it’s extra flavorful. Made with whole grain spelt flour crust for a rustic texture, apples, and pecans.
Apples. I used Honeycrisp apples. You will need six medium-sized ones.
Crushed pecan nuts. This is optional; feel free to skip it or replace it with walnuts.
Coconut sugar. I love to use coconut sugar in baking since it also adds caramel flavor.
Arrowroot starch. We’ll need it to thicken the apple pie filling.
Cinnamon spice. Feel free to sub with pumpkin pie spice.
One egg. For brushing the pie before baking so it has a shiny surface.
Step-by-step Instructions
Step 1. Peel and core the apples, slice, and add to the large mixing bowl.
Step 2. In the same mixing bowl with apples add the following: arrowroot starch, sugar, crushed pecans, and cinnamon. Mix and let it sit while rolling out the pastry.
Step 3. Preheat the oven to 375F degrees. On a large flat surface, roll out the dough for the bottom of the pie.
Step 4. Place it in the pie dish overlapping the rime and pressing firmly inside the dish. Add the apple pie filling.
Step 5. Roll the top pastry, place it on top of the filling and cover the pie. Trim and discard the leftover dough. Make a few slits. Bake until golden, cool before slicing.
Optional step. Use leftover pie dough for decoration. Use a cookie cutter or your knife skills to add additional decorative-shaped pieces on top.
Tips For Success
Keep dough in the refrigerator before you are ready to work with it. It’s easier to work with cold dough to roll and shape it.
Choose the right apples for apple pie. I like to use Honeycrisp or Fuji since they keep the shape and add a perfect amount of sweetness.
Add plenty of filling to the pie to keep it full.
To avoid watery filling and soggy pie, I recommend skipping adding extra liquids.
Bake till golden, and start checking on your pie after 45 minutes, if you notice that the top burns, cover it with foil.
The pie will hold the best shape after being cooled and refrigerated.
Serve with a dollop of ice cream if desired.
This recipe used pie dish 9 1/2 inches in diameter
FREQUENTLY ASKED QUESTIONS
What kind of apples are best for apple pie?
The best apples for baking this pie would be Honeycrisp, Fuji, Jonagold, Granny Smiths. These varieties hold the perfect shape and add the right amount of sweetness.
How long to bake the Apple pie?
If using a standard pie dish, baking should take 45-60 minutes at 375 degrees. It will depend on the oven and the pastry you use.
Make the filling. To make the filling, peel, and core the apples, slice, and add to the large mixing bowl. Add the following ingredients to the bowl with apples: crushed nuts, arrowroot powder, sugar, cinnamon. Mix well to combine.
Make the pie – Preheat the oven to 375 degrees. On a large flat surface, roll out the dough for the bottom of the pie, layer the pie dish pressing the dough firmly. Add the apple pie filling. Roll out the top layer and cover the pie. Seal by tightly pressing and trim the leftover dough.
Brush the egg wash. Whisk the egg, and using the pastry brush, add a touch of egg wash all over the top.
Bake the pie. Bake pie on the middle rack for 45-60 minutes. The pie is done when the crust is golden
Cool and serve.
Notes
Keep the dough in the refrigerator before you are ready to work with it. It’s easier to work with cold dough to roll and shape it.If you are looking to make your own pie crust, this detailed instruction on making the pie crust will help.Choose the right apples for the apple pie. I like to use Honeycrisp or Fuji since they keep the shape and add a perfect amount of sweetness.Add plenty of filling to the pie to keep it full.To avoid watery filling, I recommend skipping adding extra liquids.Bake till golden, start checking on your pie after 45 minutes: if you notice that top burns, cover with foil.The pie will hold the best shape after being cooled and refrigerated.Serve with a dollop of ice cream if desired.This recipe used a pie dish 9 1/2 inches in diameter.To make this pie gluten-free, use a gluten-free pie crust.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
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Welcome!
Hi there, I’m Natalia. I’m so glad you stopped by! Here you’ll find the most useful cooking tips and answers to food questions. I focus on creating simple recipes and making sure they are extra flavorful and worthy of your time! Browse our step-by-step recipes and explore new flavors!
