- 10 sweetapples (Golden Delicious or a red sweet variety), with skin on
- 1/2 cup fresh apple or orange juice
- 2 tsp vanilla extract or paste
- 2 tbsp raw honey
- 300g spelt flour
- 200g cold unsalted butter, diced
- 1/4 tsp sea salt
- 1/4 cup raw fine sugar (optional)
- 3 to 4 tbsp cold water
- 1/2 to 1 cup rolled oats for rolling, plus extra to decorate
- For the filling, quarter the apples and remove their cores.
- Cut each quarter in half and place them in a large pot.
- Add the apple or orange juice, and vanilla.
- Place on the stove over a low to medium heat.
- Cook, stirring every now and again, until the apples start to soften and collapse. This should take about 15 to 20 minutes.
- Remove from the heat and drain any liquid from the apples if necessary.
- Fold through the honey and allow to cool.
- To make the crust, combine the spelt flour, butter and sea salt (and sugar, if you are using it) in a mixing bowl.
- Rub together gently with your fingertips until your dough looks like coarse breadcrumbs.
- Add a little cold water to combine into a dough. Be careful not to overwork the dough, as it will make it tough.
- Coat the dough in rolled oats and divide into 2 pieces.
- Rest in the fridge for 30 minutes to 1 hour.
- Roll half the chilled pastry between 2 sheets of greaseproof paper to fit a 20cm pie dish.
- Line the pie dish evenly with the rolled pastry.
- Spoon in the cooled and drained apple filling.
- Roll out the rest of the pastry and gently place over the apple filling.
- Seal any edges and cut a cross at the top of the pastry with a sharp knife.
- Sprinkle some oats over the pastry for decoration.
- Bake in a preheated 180°C oven for 45 minutes or until golden.
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