I put a spelt on you.
this baby is your standard apple pie with almond meal crumbles on top, but it’s the crust that makes it my new favorite kid on the block.
I’ve had the recipe written down on a piece of paper since I can’t remember when, which unfortunately means I have no indication of where I got it from. yet another proof that sporadic lack of organizational skills is a bad thing. but it’s okay: I’ll go drown my sorrow in pie, now.
for a single crust:
1 1/2 cups light spelt flour (lightly spooned and leveled)
1/2 teaspoon fine sea salt
1/4 cup unsweetened almond milk
1/4 cup mild-flavored oil
mix all these ingredients in a medium bowl, with a couple of forks to begin with, and with your hands at last. or use your food processor, it’ll be even easier.
shape into a ball, flatten down, and press into a prepared pie tin. you can also roll it out, if you dare. I personally prefer going the lazy way since it doesn’t hurt the crust a bit.
I used a 6″ x 2″ round cake pan, it makes for a deeper pie, which I sorta like.
pre-bake at 375F for 10 minutes, put filling in and bake all the way for 40 minutes, depending on what you fill it with of course.
VeggieGirl said,
October 4, 2008 at 2:14 pm
Cutest. blog. post. title. ever.
And I ADORE the pie!!
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Shelby said,
October 4, 2008 at 2:22 pm
When I scrolled down and saw the pie I literally said “oh my god” out loud. Another recipe to add to my list, this one might me moved to the top though, I’ve been looking for an easy pie crust.
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bex said,
October 4, 2008 at 2:47 pm
I love the title, and that pie, oh wow.
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River (Wing-It Vegan) said,
October 4, 2008 at 3:32 pm
I put a spelt on you. That’s just hilarious!
Should I eat the round one or the square one? Hmmm… sorry, can’t make up my mind. I’m afraid I’m gonna have to eat both of your pies.
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tofufreak said,
October 4, 2008 at 5:25 pm
haha you crack me up! the pie looks so amazing. ahhhh…. pie…..
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Joanna said,
October 4, 2008 at 6:26 pm
hey celine, it was the mocha muffin tops. yours turned out so good and I don’t know what happened to mine. when I combined the wet and dry ingredients, it was really dry and lumpy instead of the usual muffin batter consistency. I added some milk and applesauce, but that just made the finished muffins really dense. I’m gonna try them again to see if I made some mistakes.
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Nick said,
October 4, 2008 at 6:30 pm
Excellent! I’ve just been looking for a new crust recipe for the pie I plan on making to bring to Thanksgiving dinner. Never used spelt before, I’ll have to invest in some or attempt it with the monster bag of whole wheat pastry I’ve got.
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shellyfish said,
October 4, 2008 at 6:52 pm
You’re so witty & wild ma chère! Love these photos, your talent is boundless – this sounds super yum!
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Jes said,
October 4, 2008 at 7:04 pm
Your crust mojo is amazing! So beautiful!
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Nicole said,
October 4, 2008 at 11:03 pm
Yum!! I made apple pies today too.
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kittee said,
October 5, 2008 at 12:27 am
Everything is so perfect! I love no roll crusts, I’ll give this one a shot sometime.
xo
kittee
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lisa (show me vegan) said,
October 5, 2008 at 1:08 am
I love Nina Simone. And your photos are fabulous, as always!
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allularpunk said,
October 5, 2008 at 1:27 am
that crust looks so delicious! it reminds me of the mini-deep dish pizzas from my omni days, haha.. but way healthier and better in general.
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sher said,
October 5, 2008 at 3:38 am
I love this pie, the whole idea and in a cake pan. So cool! Hey love that lil guy too!
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Celine said,
October 5, 2008 at 3:52 am
thank yous!
have a good Sunday, lovely peeps.
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Peace by Pastries said,
October 5, 2008 at 4:41 am
that looks killer! i love individual-sized things…sooooo cute! and spelt nonetheless! kudos!
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eliza said,
October 5, 2008 at 6:17 am
very nice! i must try spelt right now!
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Karyn said,
October 5, 2008 at 6:36 am
Very punny!
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shellyfish said,
October 5, 2008 at 11:39 am
oui, on va jouer au playmoblie, et aussi bouffer des haribos végétaliens! (est-ce qu’il en existe?)
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shellyfish said,
October 5, 2008 at 12:48 pm
oh punaise! je sais ce que je vais mettre sur ma petite liste pour le papa noël cette année alors!
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veganview said,
October 5, 2008 at 3:48 pm
I seriously wanted to take a bite out of my computer when I saw this…absolutely scrumptious looking.
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Nazarina A said,
October 5, 2008 at 6:03 pm
Lady, you can put the spelt on me ANYTIME. I AM SO SMITTEN WITH THIS RECIPE! I have some spelt flour in my pantry, have to check the expiration date!!!
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Joanna said,
October 5, 2008 at 6:29 pm
I didn’t spoon the flour, so that probably made a difference. and I hope you know that I’m not trying to be a brat or anything! All the recipes I’ve tried of yours have been really great and you’re one of my favorite bloggers!
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DJ said,
October 5, 2008 at 9:06 pm
Wow – Skint Vegan Dad loves apple pie, so I think I may try this variation for the crust. Thanks!
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Bethany said,
October 6, 2008 at 1:24 am
I really like the vertical edge that the cake pan gives. I need to try baking w/ spelt. I’ve had cookies made w/ it and they were interesting (in a good way).
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Vegannifer said,
October 6, 2008 at 1:49 am
These are so incredibly, ridiculously amazing. They are the perfect little apple pies.
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Celine said,
October 6, 2008 at 7:57 am
I used this recipe x 1 1/2, prebaked it and filled it with a vanilla soy yogurt, peanut butter, melted chocolate mixture. oh my. seriously.
for the record, I think it’d work even better to use a food processor to combine it, and I will try it next time, when said food processor isn’t busy working on the filling instead.
Joanna: don’t worry about it! I don’t like it when of my recipes doesn’t quite work out for someone, so I’m irritated about that, not at you in any way. :)
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mihl said,
October 6, 2008 at 11:52 am
This apple pie has to be mine :)
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Carrie said,
October 6, 2008 at 4:24 pm
The title of your post made me giggle. A lot.
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Peanut Butter Chocolate Pie « have cake, will travel! said,
October 8, 2008 at 10:58 am
[...] crust is the one from the other day, simply because I enjoyed it that much. I made it a bit bigger because…I [...]
culinarycory said,
October 8, 2008 at 8:56 pm
How cute! I’ve been working on a mini apple crisp. So good.
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veggie wedgie said,
October 10, 2008 at 6:10 pm
Looks great! I own these spoons too!
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Donna Lynn said,
October 12, 2008 at 11:03 pm
Your photography is fabulous!
Question on the apple pie, how did ou get it out of the cake pan so perfectly considering it is now a deep dish?
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Celine said,
October 13, 2008 at 7:03 am
thanks, everyone.
Donna: it actually walked out of the pan itself. but seriously, I just flipped the pan over and out it came. it’s magic!
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Donna Lynn said,
October 14, 2008 at 1:24 am
I made this pie for Thanksgiving today (Canuck) and I also made another traditonal apple and two variations of pumpkin. Everyone dove for this one first and it was fabulous. (I didn’t have spelt but used Kamut instead and it was equally delicious.
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Celine said,
October 14, 2008 at 9:31 am
good to know it works well with Kamut too, Donna. thanks for updating me! and happy belated T-giving to you.
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tara said,
January 10, 2010 at 12:36 pm
i would love to make this pie, and was wondering if you could explain how you made the almond crumble?
thanks!!!
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Celine Reply:
January 11th, 2010 at 12:46 am
I’ll have to look into that because it’s been so long…I forget. I’m guessing just like a streusel: equal amounts almond meal and sugar, a little cinnamon, just enough nondairy milk to tie it all together and hop we go onto the pie.
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