Easy Homemade Einkorn Apple Pie
Experience the perfect blend of ancient grains and sweet apples in this mouthwatering homemade Einkorn Apple Pie.
Ingredients
Pie Crust
- 2-2/3 cups Einkorn Flour
- 1 cup Salted Butter
- 10-12 tbsp Ice Cold Water
Apple Filling
- 7-8 Medium Granny Smith Apples. Reduce to 6 or 7 if using large apples.
- 1 cup Sugar
- ⅓ cup Einkorn Flour
- 2 tsp Cinnamon. You can add more or less to your personal tastes.
- 2 tbsp Butter
Instructions
Pie Crust
- Preheat the Oven to 425°
- Measure your flour into 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.
- Slowly add the ice water one 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 45 minutes.
Apple Filling
- While the dough is chilling, peel, core, and thinly slice the apples. 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 Pie
- Roll out the chilled dough 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.
- Add your apple pie filling and gently press down to compact the apples. Dot with butter if desired.
- 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.
Notes
Brush an egg white on the bottom crust prior to adding your filling to avoid a soggy bottom.
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.
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