Apple pie
Crust:
200g spelt wholegrain flour
100g butter
1 egg
30g brown sugar
pinch of salt
2 tbs cold water
Filling:
5 medium-sized, slightly sour apples
juice of half lemon
Dressing:
100g sugar
3 eggs
1ts vanilla essence
200g sour cream
Mix together flour, butter, egg, brown sugar, salt and cold water into dough. Wrap it in plastic foil and put it in refrigerator for at least 2h.
Peel the apples and cut them into wedges and sprinkle them with lemon juice.
Roll the chilled dough for a half of finger thick and put it in the baking tray for pies, diameter 26cm. You have to roll the dough a little more by length so you can have also crust on edges.
Prick the dough through the whole length. Place the apple wedges on the dough and
bake it in preheated oven (200°C) for 25-30min.
Mix together sugar, vanilla essence and egg yolks into smooth cream. Add the sour cream and slowly mix all together.
Separately mix the egg whites and slowly combine them with cream.
Pour the cream over the apples and bake for another 25-30min or until it gets golden color.
Bon apetit!