300g white spelt flour*
60g caster sugar
130g cold unsalted butter, cubed
1tsp baking powder
2tbsp sour cream or creme fresh*
3 egg yolks
2kg apples, cored and cubed
1/4 tsp ground cloves
50g-100g caster sugar
Pre heat oven at 180 degrees, 24cm round baking tin, lined with parchment paper, bottom only.
Place all the apples in a heavy pot, add a few tablespoons of water and stew for about 15 minutes. Depending on tartness of the apples, add between 50-100g caster sugar.
In a bowl of standing mixer, place flour, baking powder, caster sugar, butter and with paddle attachment mix until it resembles bread crumbs.
In a separate bowl place egg yolks, oil and sour cream and roughly mix with a fork.
Add to dry ingredients and mix until the dough comes together. Empty it out on a table surface and form a ball and cut off 2/3 of the dough. Roll the dough and place in prepared baking tin. Pour the apples in, roll remaining 1/3 of the dough and place over the apples. Brush with a little of the left over egg whites and prick the surface with a fork
Bake for about 35-40 minutes.
* Gluten free option: replace spelt flour with a mix of 160g rice flour, 70g corn flour, 80g ground almond and 1/4tsp of xantam gum. Instead of rolling the dough, you will knead it into the baking tin while the top layer will need to be kneaded to the size on parchment paper and then flipped over onto the top. The result is fantastic! Pictured gluten free apple pie.