Wholesome Apple Pie
12 People
310 Cals
Wholesome Apple Pie
12 People
310 Cals
About the recipe
There’s something timeless and deeply comforting about a beautiful apple pie… and this one is everything you want it to be — wholesome, nourishing and naturally sweet.Made with tender, slow-cooked apples, gently infused with vanilla, cinnamon and a touch of maple syrup, this pie celebrates the natural sweetness of fruit without the need for refined sugars. The filling is soft, fragrant and perfectly balanced — not overly sweet, just pure apple goodness.The pastry is where this pie really shines. A rustic blend of wholemeal spelt flour and rolled oats creates a beautifully textured shortcrust that’s rich, nutty and full of fibre. It’s buttery and crisp, yet lighter than traditional pastry, offering a more wholesome, wholefoods approach without compromising on flavour or that golden, flaky finish we all love.This is the kind of recipe that feels both nostalgic and modern — a healthier take on a classic dessert that you can feel good about serving. It’s perfect for slow weekends, family gatherings, or simply enjoying a warm slice with a cup of tea.Why you’ll love it:Serve it warm with a dollop of natural yoghurt or a scoop of vanilla ice cream, and you have a dessert that feels indulgent… yet completely aligned with a healthy, balanced lifestyle.This is wholesome baking at its best: Made with real, wholefood ingredients - Naturally sweetened with maple syrup + apples - Fibre-rich spelt + oats for sustained energy. No preservatives, additives or unnecessary sugars. A beautiful balance of comfort + nourishment.
Nutrition Per Serving
310
Calories
14g
Fat
8g
Saturates
17g
Sugars
110mg
Salt
5g
Protein
39g
Carbs
7g
Fibre
Ingredients
APPLE FILLING
- 1 kg apples about 8, such as Pink Lady or Golden Delicious
- Juice of 1 lemon
- 60 ml pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
SPELT + OAT SHORTCRUST
- 300 g wholemeal spelt flour see below for GF version
- ¼ cup raw sugar or icing sugar
- 200 g cold butter grated, I used Lurpak slightly salted butter
- 4 tablespoons cold water as needed
- 1 cup rolled oats for coating and rolling
Method
- Quarter the apples and remove the cores, then cut into wedges.
- Place the apples into a large saucepan with the lemon juice, maple syrup and vanilla.
- Cook over a gentle heat, partially covered, stirring occasionally for 20 minutes, or until the apples soften and begin to collapse. In the last 10 minutes, remove the lid to allow any excess moisture to evaporate. You want the apples to be tender and lux.
- Stir through the cinnamon, then remove from the heat.
- Allow the mixture to cool completely.
- To make the pastry, combine the spelt flour and sugar into a mixing bowl.
- Grate in the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Add the cold water, mixing gently until a soft dough forms, adjust water as needed to make a soft dough.
- Shape into a ball, divide into two portions, flatten slightly, then lightly coat in rolled oats.
- Wrap and chill in the fridge for 20 minutes.
- Preheat the oven to 180°C (350°F).
- Roll out one portion of pastry thinly between two sheets of baking paper to fit a 20 cm pie dish.
- Line the dish with the pastry, pressing gently into the edges and patching any gaps if needed.
- Spoon the cooled apple filling evenly into the base.
- Roll out the remaining pastry and place it over the filling.
- Seal the edges, then cut a small slit in the centre to allow steam to escape.
- Sprinkle extra rolled oats over the top for a rustic finish.
- Bake for 45 minutes, or until the pastry is golden and crisp.
- Allow to cool slightly before slicing.
- Serve warm or at room temperature with custard, natural yoghurt or a scoop of vanilla ice cream.
A beautiful, wholesome take on a classic apple pie — simple ingredients, naturally sweet and deeply comforting.
Choose good apples
Use naturally sweet apples with a slight tartness like Pink Lady or Golden Delicious for the best flavour and texture. Keep it simple
Cooking the apples gently with maple, lemon and vanilla brings out their natural sweetness — no need for excess sugar. Spelt + oats = rustic + nourishing
Wholemeal spelt and oats give the pastry a lovely nutty flavour and more fibre than traditional pastry, while still baking up golden and crisp. Keep your pastry cold
Cold butter and minimal handling help create a tender, flaky crust. Drain if needed
If your apples release too much liquid, drain slightly before filling to keep the base crisp. For a gluten-free option, use a simple pastry made with 300 g gluten-free flour cup4cup + 150 g butter and 2 eggs + 1/4 cup icing sugar...add a few tablespoons of water as needed to make a soft dough.
Use naturally sweet apples with a slight tartness like Pink Lady or Golden Delicious for the best flavour and texture. Keep it simple
Cooking the apples gently with maple, lemon and vanilla brings out their natural sweetness — no need for excess sugar. Spelt + oats = rustic + nourishing
Wholemeal spelt and oats give the pastry a lovely nutty flavour and more fibre than traditional pastry, while still baking up golden and crisp. Keep your pastry cold
Cold butter and minimal handling help create a tender, flaky crust. Drain if needed
If your apples release too much liquid, drain slightly before filling to keep the base crisp. For a gluten-free option, use a simple pastry made with 300 g gluten-free flour cup4cup + 150 g butter and 2 eggs + 1/4 cup icing sugar...add a few tablespoons of water as needed to make a soft dough.
