EQUIPMENT:
Food processor
Pie Dish (8-9 inches)
Mixing Bowl
Dough Cutter
Vegetable Peeler
INGREDIENTS:
Pie Crust:
2½ cups white spelt flour
1 tsp sea salt
⅛ tsp clove
2 tbsp date sugar | 1 tsp for dusting
1 tbsp date syrup
¼ cup avocado oil | cold
¼-½ cup Perrier water | cold
aquafaba
Filling:
3-5 granny smith apples | peeled and thinly sliced
1 tbsp key lime juice
¼ cup date sugar
1 tbsp date syrup
1 tbsp spelt flour
1 tsp sea salt
¼ tsp allspice
INSTRUCTIONS:
Pie Crust:
Preheat oven to 350 degrees.
Add flour and seasonings to food processor and pulse until combined.
Slowly add oil while pulsing.
Slowly add Perrier water until a crumble consistency is reached. More flour or water may be added as needed. Mix until a crumbly mixture that sticks together is achieved. Then shape into a disk.
Transfer dough to a bowl lined with parchment paper and allow to set for 15 minutes in the refrigerator.
Filling:
Add sliced apples, key lime juice, date sugar, spices, sea salt, date syrup and flour to a large bowl. Toss together until apples are evenly coated. Set aside.
On a floured surface, roll out enough dough to fit a 9-inch pie plate. Remaining dough will be used for the top of pie.
Place dough in pie plate and press evenly on the bottom and sides of plate. Trim any excess dough that lays over the edges.
Bake crust for 10-15 minutes.
Remove from oven and add filling.
Roll out remaining dough, cut into 1-inch strips with a pizza cutter or a dough cutter, then alternate laying the strips down in a lattice pattern.
Trim strips to the length of the bottom crust and roll the bottom crust up, tucking the strips in.
Then crimp the edges.
Brush top of pie with aquafaba and sprinkle date sugar on the top.
Bake at 400 degrees for 20 minutes, then reduce heat to 350 and bake for an additional 30-40 minutes.
Let the pie rest for at least an hour or two after coming out of oven. Waiting allows the juices to thicken.
Serve and enjoy.