Danish apple pie
Besides spelt flour type 1050, mostly whole-grain spelt flour is used – this is rich in digestion-promoting fiber and keeps you feeling full for a long time. The juicy apples score points with a good dose of vitamin C; thus, we are well protected against colds.
Ingredients · Servings 24
- 300 g spelt flour type 1050
- 400 g wholemeal spelt flour
- 2 tsp baking powder
- 300 g Butter
- 120 g whole cane sugar
- 1 vanilla bean
- 3 eggs (size M)
- 1 organic lemon
- 1250 g tart apples
- 1 tsp cinnamon
- 2 tbsp maple syrup
Method · 1 h 20 min
- Mix the flour and baking powder. Add the cold, diced butter and raw cane sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add them to the flour mixture along with the eggs. Using the dough hooks of an electric mixer, work everything into a shortcrust pastry. Shape the dough into a ball and chill for 30 minutes.
- Meanwhile, rinse the lemon with hot water, pat dry, zest it, and squeeze out the juice. Peel, quarter, and core the apples, then cut the quarters into thin wedges. Combine the apple wedges with the lemon zest, 2 tablespoons of lemon juice, cinnamon, and maple syrup.
- Roll out the dough, spread it out on a baking sheet lined with parchment paper, and arrange the apple slices in rows on top. Bake in a preheated oven at 180°C (fan: 160°C; gas: mark 2–3) for about 40 minutes.
It's best to serve the cake while still slightly warm – that's when it tastes wonderfully aromatic. Of course, you can also let the apple cake cool down first (depending on your preference).
