Here’s a picture-perfect apple pie—filled mile high with juicy apples. Sprouted spelt flour makes the crust unbelievably flaky and easy to work with. Serve it hot with a generous helping of vanilla ice cream and listen to the raves. For a vegan version, use butter substitute instead of butter, and serve with Soy Vanilla Ice Cream (page 83).
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
In a large bowl, toss together the apples, flour, lemon juice, agave nectar, cinnamon, nutmeg, salt, and butter and mix well. Pour into the unbaked pie crust. Top with the second crust and seal with fluted edges. Cover the edges with small pieces of foil to prevent burning. Using a sharp knife, cut 4 slits in the top of the piecrust to allow steam to escape. Bake for 10 minutes, then lower the temperature to 350°F. Continue baking for 25 to 30 minutes, until the crust turns golden.
