 |
| This was made using kamut in place of spelt flout in the crust--more crumbly and heartier. |
Oh,
apples, how I love thee. So yummy, so refreshing, so crisp, and so
healthy.
Browsing through
Sugar-Free Cooking with Stevia, I came across their apple pie recipe. I adapted it to make these yummy mini pies (or, as I have dubbed them: pie-lets). The amount of shortening/butter/margarine makes these definitely a "sometimes" treat...
 |
| Like my cookbook holder? So classy. |
Ingredients: (makes about three pie-lets)
Filling:
3-4 apples peeled and chopped
2/8 tsp of powdered stevia extract
1 1/2 Tbsp of spelt flour
1 Tbsp cinnamon
Dash of nutmeg
Dash of sea salt
Combine all the dry ingredients in a mixing bowl. Place apples in the bowl and toss to coat evenly.
 |
| I made a few batches at once...hence the large number of apples. |
Crust:
2 cups spelt flour (I experimented with a few batches, and find that spelt flour works best over kamut, whole wheat flour would work as well as all-purpose flour)
Dash of salt
2/3 cup of shortening/margarine/butter
4-6 Tbsp of cold water
Stir together flour and salt and a mixing bowl. Cut in shortening/margarine/butter (I used my fingers as our pastry cutter is missing) until crumbly. Slowly add the water 1 Tbsp at a time until the dough is firm enough to shape with your hands.
Assembling the Pie-Lets:
1. Line a cooking sheet with parchment paper and preheat the oven to 375 degrees Fahrenheit.
2. Take a chunk of the pie dough (a ball about 1 3/4 to 2 inches in diametre) and smoosh it out flat on the parchment paper until it is about 2/16th of an inch thick.
 |
This is with kamut flour, so the texture looks different from what your crust will be (if you used spelt flour).
|
 |
| Smooshed. |
3. Place some of the apple mixture on top of the dough.
 |
| Leave a border; this will help seal the top and bottom layers together. |
4. Cover the apples with more dough, sealing at the edges. I find it easiest to use small pieces of dough to cover the apples in sections and the smooth over the cracks with my fingers.
5. Poke some ventilation holes in the top with a fork.
6. Bake for 20 minutes, allow to cool at least 10 minutes before transferring to a plate. I used a spatula as they are a bit delicate (though if you made them smaller, they would likely be sturdier).
7. These can be enjoyed hot, or cool.
 |
| A pie-let made with kamut flour. |
 |
| With spelt flour crust. |
 |
| Mmmmm.... |
