Crust
Combine the spelt flour, oats, cinnamon, ginger, salt and butter into a mixing bowl or a food processor. Pulse lightly until the mixture resembles fine breadcrumbs. You can also do this with your hand by gently rubbing the flour and butter with your fingertips. Add a little cold water to combine into a dough. Rest the dough in the fridge for 30 minutes. In that time make apple filling.
With your hands put the 2/3 of your crust into the pie dish. Line the pie dish evenly and fill in any gaps in the pastry as needed. Bake the crust for 10 min on 175 degrees. Leave to cool.
Apple/Pear filling
Cut apples and pears into small pieces and place into a large pot. Add the apple juice, vanilla and cinnamon. Place onto the stove over a medium heat. Cook, stirring every now and again until the apples start to soften and collapse. This should take about 10 min. 15 – 20 minutes. Remove from the heat add cornstarch. Fold through the maple syrup or dried fruit then allow the filling to cool. Add it to the pie crust and crumble on top the remaining pie crust. Put in the oven for 30 min or until golden on 175 degrees.
Crust
- 3 cups spelt flour or almond meal for gluten free
- 1 cup oats
- 3/4 cups butter (cut into small pieces) or coconut oil
- 2 tbsp cold water
- 2 Tbsp honey
- pinch of salt
- 3 tsp cinnamon
- 3 tsp ground ginger
Apple/Pear filling
- 4 sweet red apples
- 4 pears
- 1/2 cup fresh apple juice
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 Tbsp honey or maple syrup
- 1 Tbsp cornstarch
