How is it possible? Fall season is ending and I haven´t posted any apple recipe ?!?
Looks like this year I have been cooking more pumpkin meals than ever. Probably because I have to give an use to the 35kg of pumpkin we bought for Halloween 😅 Yes, my home was very cosy and well fallish decorated 🍁🎃.
But because there isn’t a fall without an apple pie, I wanted to bring you a special one. A Cardamom Apple Pie with a crunchy thin spelt crust.
I love to use Fuji apple variety, they are sweet and super crunchy and always end up cooking wonderfully. I marinated them with delicious and fragrant cardamom, a bit of cinnamon (just love the combo of apples and cinnamon too much) and some coconut sugar.
Classic crust is delicious but also loaded with fat and refined flour, that why I prefer to play with it and make it more nutritious. I’ve changed the butter for coconut oil and reduced its quantity. I’ve just swapped the plain flour for half spelt flour and half almond meal giving the pastry a sutil sweet flavour, so I could leave out the bit of sugar the classic pie pastry have.
You could serve this cardamom apple pie warm or at room temperature, with some homemade vanilla ice-cream or a delicious creme anglaise (I just try one made with coconut cream and is superb!).
Because is a fruity cake and healthy carbs I love to make it just about any day of the week, it helps to make the weekdays fun and easier!
What about you? How you make your days funnier? Tag #healthyforkful on Instagram or leave a comment below so I don’t miss any of your happy moments!
Fall Cardamom Apple Pie. Make it into two individual tarts or one big.
- 100 grams spelt flour
- 100 gram almond meal
- 60 grams cornstarch
- 75 grams cold coconut oil
- 6-10 tablespoons cold water
- 3-4 Fuji apples* Diced
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 2 tablespoons coconut sugar
- 2 teaspoons coconut oil
To make the pastry, place all ingredients except the water into a big bowl. Rub the coconut oil with the flour until you get a sand texture. Tablespoon by tablespoon, add the cold water, mixing with a spatula until the dough just hold together. Wrap it with plastic wrap, flatten and chill for at least 30 minutes.
Divide the dough into 4. Over slightly dusted table, roll one of them into a round, big enough to cover the base and sides of an 11 cm round mould. Trim the edges.
Fill with half of the marinated apples, brush them with melted coconut. Roll another dough ball into a round, lift it and cover the apples. You could decorate the top making some holes on it or just making a draw with the leftover dough.
Repit the same to make another small pie.
Bake it 20-30 minutes until the dough is golden and apples are soft.
Serve it with homemade vanilla ice-cream or creme anglaise.
* You could cook your apples in advance with the spices, sugar and oil.
** If you prefer, you could make just a big 20-22cm round pie, by dividing the dough into two balls, using one for the bottom and other for the top.