This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information. As an Amazon Associate, I earn from qualifying purchases.

Craving a slice of classic apple pie? This homemade Einkorn Apple Pie recipe is full of juicy apples with a perfectly golden flaky crust that is both flavorful and a healthier alternative. Let’s get baking!

Making Einkorn Apple Pie from scratch can sound like a daunting task, and while it does take some time, it really isn’t difficult…even a novice baker can make this Einkorn Apple Pie with success.

Peeling, coring, and slicing apples is certainly time-consuming if you are doing it by hand, but this process can be sped up with an all-in-one tool. And making your own pie crust is actually quite simple with only 4 ingredients needed and some simple tools.

Why Einkorn Flour?

Whenever possible I use Einkorn flour for baking. Einkorn flour is an ancient grain species that has not been genetically modified like modern wheat. It is easier to digest as it has less starch and less gluten making it a great option for those with gluten sensitivities. It also has a lower glycemic index than All-purpose flour, so it won’t spike your blood sugar as much. It has a wonderful nutty flavor and makes for an extra flaky and flavorful crust that seriously rivals a standard pie crust with traditional flour.

What size Pie Plate should I use?

This recipe is for a 10”-11” two-crust pie. My favorite pie plates are the vintage “Royal China by Jeannette” pie plates. I have almost every one in the collection and I just adore the nostalgic prints. They are also great because they are bigger and will easily feed a large family.

What Apples are best for Apple Pie?

I typically use Granny Smith apples as they are nice and tart, which balances out the sweetness from the sugar. They are also easy to find year-round and cheaper than other varieties. However, some other great options are Honeycrisp, Cosmic Crisp, Braeburn, and Pink Lady.

Tools you will need:

Pastry Blender
Rolling Pin
Pie Plate
Measuring Cups & Spoons
Paring Knife
Large Bowls

Ingredients you will need for the Einkorn Pie Crust:

Einkorn Flour. I like Jovial Einkorn Flour and use it exclusively.
Salted Butter. I recommend a high-quality butter like Kerrygold Grass-Fed Butter.
Ice cold water. Just add several ice cubes to your bowl of water.
Egg. This is for the egg wash.
Cinnamon & Sugar. I like to dust my pies with cinnamon and sugar on top.

Ingredients you will need for the Apple filling:

Granny Smith Apples. Or your any apples you prefer, just make sure they are firm apples.
Einkorn Flour
Granulated Sugar
Cinnamon
Butter. To pat on top of the apple filling. This is optional.

How to make Einkorn Pie Crust:

Measure flour into your bowl.
Cut cold butter into small cubes and add to flour.
Cut butter into flour with a dough/pastry blender until it has a pea-like consistency. This will take some elbow grease, so roll up your sleeves and prepare to burn some calories.
Slowly add the ice water 1 tablespoon at a time until the flour is well moistened, and the dough leaves the sides of the bowl. The Einkorn flour dough will be a bit stickier than All-purpose flour dough, so have plenty of flour sifted onto your surface, hands, and rolling pin. Turn out the dough and pack it into a ball.
Cut the ball in half and shape each piece into a flattened round disc. Wrap in plastic wrap and chill for at least 45 minutes. I prefer to chill overnight.

How to make Apple Pie filling:

With a paring knife peel your apples. Then core them and slice them into thin slices. Set aside.
In a separate bowl combine the sugar, Einkorn flour, and cinnamon.
When ready to assemble the pie, toss the dry ingredients with the apples and fill your pie plate.

Assembling the Einkorn Apple Pie:

Roll the dough out on a floured surface into circles about 3” larger than your pie plate.
Gently transfer the bottom crust into the pie plate being careful not to stretch the dough as this will cause it to shrink during baking.
Next, add your apple pie filling and gently press down to compact the apples. Dot with butter.
Gently transfer the top crust onto the top of the pie.
Trim any extra long edges from the overhanging crust so you have a uniform round shape, then fold and roll overhanging pastry under the edge of the bottom pastry to seal. Lastly, flute the edge with your fingers.
Brush the top of the pastry with your egg wash and sprinkle with cinnamon and sugar if desired.
Cut slits in the pie for venting.
Cover the edge of the crust with tin foil while baking to prevent excessive browning. Remove it for the last 15 minutes of baking time.
Bake for 50-60 minutes until the crust is golden and juices begin to bubble through the slits.
Cool on rack for at least 2 hours.
Delight in your accomplishment and enjoy a warm slice of Einkorn Apple Pie!

Tips for making Einkorn Apple Pie:

Spoon your flour into the measuring cup and level off with a straight edge. This will ensure you have the proper ratio of flour to water. Scooping it out directly will result in packed flour, which ends up being more flour than called for.
Don’t pull butter out of the fridge until you are ready to cut it. Cold butter makes for a flakier crust. You want it to remain in solid chunks in the dough so that it can melt into the layers during baking.
Add your ice water 1 tablespoon at a time until you get the right consistency. If you didn’t measure your flour exactly you may need more or less.
Chilling the dough for 45 minutes will make it easier to roll out and make it flakier and less tough. Longer is better.
Brush an egg white on the bottom crust prior to adding your filling to avoid a soggy bottom.
Don’t mix your dry ingredients with your apples until you are ready to fill the pie plate and bake. Letting the apples sit in the sugar mixture will cause them to become juicy and you don’t want all that juice in your pie or it will be soggy.
Make sure your apple slices are thin, too thick and they won’t cook all the way through.

Can I freeze the dough for later?

Yes, the dough will stay fresh in the freezer for up to two months if sealed properly. When ready to use let it thaw out then proceed with steps for rolling the pastry.

What if I am using a 9” Pie Plate?

For the crust: Reduce the flour to 2 cups, reduce the butter to 2/3 cups, and reduce the water to 8-10 tablespoons.

For the filling: Reduce the apples to 6, reduce the sugar to 1/2 cup, and reduce flour to ¼ cup.

More Einkorn Recipes: