Apple Pie with Einkorn Crust from Savor the Best
If you love apple pie, you’ll love this version with a homemade Einkorn crust. Organic All-Purpose Einkorn Flour makes the crust tender and flaky, and pairs perfectly with the sweet apple filling. Try this recipe today and discover the benefits of Einkorn for yourself!
Servings: 8
Ingredients
Filling
- 6 Apples Peeled, cored, and sliced *See Note #1
- 1 Fresh Lemon Juiced
- 3/4 Cup Granulated Sugar
- 3 Tbsp Organic All-Purpose Einkorn Flour
- 1/2 tsp Sea Salt
- 2 tsp Ground Cinnamon
- 1/8 tsp Freshly Grated Nutmeg
- 1 Tbsp Butter
Crust
- 2 1/2 Cups Organic All-Purpose Einkorn Flour
- 3/4 tsp Salt
- 1 Cup Cold Unsalted Butter
- 6-7 Tbsp Ice Water
- 1 Egg White
- 1 Tbsp Water
- Sugar Sprinkles or granulated sugar *See Note #2
Instructions
For the Apple Filling
- Add the sliced apples to a large bowl and toss them with the lemon juice. The lemon juice will prevent the apples from browning while they wait for you to do the next steps. It will also add a nice tart taste to the pie.
- In a small dish combine the sugar, flour, salt, cinnamon, and grated nutmeg. Whisk to combine.
- Set these two bowls aside while you prepare the Einkorn crust.
For the Einkorn Crust
- Preheat the oven to 425°F
- Add the Organic All-Purpose Einkorn Flour and salt to the bowl of a food processor and pulse several times to combine.
- Cut the butter into small pieces, or grate on a box-grater. Add the butter to the flour in the food processor and pulse for 30 seconds or until only small pea-size bits of butter remain.
- Sprinkle 6 or 7 tablespoons of ice water over the mixture in the food processor and pulse for about 30 seconds or until the flour mixture comes together in a mass. Do not over process. Any remaining crumbs in the processor bowl can be worked into the dough on the work surface.
- Transfer the dough to a work surface that has been dusted with flour. Shape the dough (incorporating any of the remaining flour mixture crumbs) into a ball. Divide the pastry ball into two sections, one a little larger than the other and flatten each into a disk.
- Roll the larger pastry disk into a large circle about 13-inches in diameter. Use a bench scraper or firm flat spatula to turn the dough and work flour underneath as you roll it. Transfer the pastry to a 9-inch deep-dish pie plate with about 1-inch draped over the edge of the pie plate.
- Sprinkle the crust with 2 tablespoons of the flour/sugar mixture and arrange slices of apples in one layer over the flour mixture. Sprinkle another 2 or 3 tablespoons of the flour/sugar mixture over the apples. Continue the process ending with the flour/sugar mixture on the top. Dot with the butter.
- Roll the second disk of pastry for the upper crust to a circle of 11-inches in diameter. Transfer to the top of the apples.
- Turn the bottom edge of the crust up and over the top crust, pinch with your fingers to seal the two edges together, fluting for a decorative edge. *See Note #3
- Whisk the egg white with 1 Tbsp water to make an egg wash. Brush the top of the pie with the egg wash. Cut steam vents and sprinkle with sugar. *See Note #2
- Cut steam vents through the top crust. You can simply cut a couple 2" slits or you can get fancy and cut designs or a few small shapes.
- Sprinkle the crust with sugar sprinkles or granulated sugar. *See Note #2
- Place the pie in the oven with a baking sheet or sheet of foil on the rack underneath to catch any drips.
- Bake the pie at 425°F for 20 minutes. Take the pie out of the oven and cover the crust edge with foil or pastry crust guard so it doesn’t brown too much. Return the pie to the oven and bake for an additional 30 minutes. Check the color of the crust occasionally and cover with foil if necessary to prevent over-browning. *See Notes #4 and #5
- Transfer the pie to a cooling rack and cool before slicing. *See Note #6
Notes
- Thinly sliced apples will produce a soft cooked filling while thicker slices will hold their shape and be more chunky.
- Sprinkling the upper crust with sugar will give the pie a pretty sparkle and help with the browning. I use Wilton’s White Sparkling Sugar Sprinkles but plain granulated sugar will also work.
- To flute your pie crusts you use your fingers to pinch the two crusts sealing them together and making a decorative, wavy edge. Instead of fluting the edges you can use a fork to press the two crusts together which also makes a decorative rim on the crust that looks beautiful. Either method works.
- Baking times may vary depending on the type of apples used. Older apples that have been stored will require less baking time than freshly picked apples.
- Bake until juices are visibly bubbling up from under the crust. Be sure to add a baking sheet or foil on the rack beneath the pie to catch any bubble-over and save oven cleaning time.
- Apple pies thicken up as they cool and will slice neater when they have cooled.