- 1 teaspoon salt
- 2/3 cup (11 tablespoons) chilled unsalted butter, cut into 1-inch pieces
- 6 to 7 tablespoons ice water
Gather pastry ingredients
Put your mixing bowl and pastry blender in the freezer and allow them to chill, for at least 20 minutes. One of the secrets to producing a flaky crust, especially when using a high-protein flour like spelt, is to keep your ingredients as cold as possible.
Use a balloon whisk to lightly sift together the spelt flour and the salt in your chilled mixing bowl. Coarsely cut the butter pieces into the flour using a pastry blender or two knives, until the particles of the mixture are the size of small lentils.
Use a fork to add the ice water, a tablespoon at a time, just until the dough begins to pull together into a mass and transfer the shortcrust pastry to a lightly floured counter and very lightly knead it over upon itself three times.
Return to the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest.
- Peel, core and slice apples placing in large bowl. Add the sugars, cinnamon and cornflour and combine.Keep a selection of nicely cut apple segments for top layer of pieSet to one side while you roll pastry.
- Pre-heat the oven to 180'C / Fan 160'C / Gas Mark 4. Roll half of the chilled dough between floured clingfilm to 4mm thickness. Using the rolling pin, lay the rolled-out pastry over the pie dish and gently press it in. Trim the edges and prick the bottom a couple of times with a fork.
- Place apple mixture into pie dish and then turn out into the pastry so it is filled evenly. Use the set aside apple segments to arrange in a nice pattern on top
- Brush the crust with the egg. Sprinkle the entire pie with the remaining tablespoon sugar and bake for 45 minutes.
- Take out pie and sprinkle pine nuts over top with another sprinkle of cinnamon. Bake for a further 10-15 minutes until the crust is golden brown and the apples are tender.
- Let stand for at least 30 minutes before serving, warm.