Apple pie

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!