Combine the einkorn flour and salt in a medium-sized bowl.

Use a cheese grater or salad shooter to grate frozen butter into the flour mixture.

Mix until the grated butter is coated with flour, then make a well in the center.

Add ice water to the well and combine just until flour is absorbed and a dough is formed. You may have some flour left at the bottom of the bowl. Don’t overmix.

Chill the dough covered in the fridge for 30 min-2 hours before using.

This recipe makes enough for one 9 inch pie with a top and bottom crust.

Peel, core, and slice apples.

Simmer apples in a pot with a little water for 5-7 minutes until slightly softened*.

While the apples are softening, start on the caramel sauce.

Melt the butter in a saucepan over medium low heat. When it is melted, whisk in the flour.

Add the water, sucanat, and cinnamon.

Simmer the mixture for 3-5 minutes, stirring frequently, until slightly thickened.

Strain the juices from the apples and then combine the apples with the caramel sauce.

Let the apple and caramel mixture cool in the refrigerator until at least room temperature. It is

important not to rush this step, or your pie crust will melt as you assemble the pie.

Once the filling is cool, you can use it in a pie, store it in the refrigerator for up to 4 days, or freeze it.

Bake assembled pie at 425 F for 15 minutes, then reduce temperature to 350F and bake for another 35-45 minutes, or until filling is bubbly and crust is golden.

This recipe makes enough filling for one 9 inch pie. I recommend baking the pie on a cookie sheet or aluminum foil to catch any juice or butter that escapes.