Apple Pie with Spelt Crust

I’ve never been a HUGE fan of pie. The filling of pie’s aren’t something I die over…Really all that matters to me is the crust.

I mean, it’s a carb for crying out loud. Mommy loves carbs.

If it were up to me, I would eat pie crust for dessert and call it Heaven.

Actually, I lied. I would MUCH rather eat a piece of chocolate fudge cake and call THAT heaven…But, since this post is all about pie, I’ll budge just this once.

For the past month, I’ve had an abundance of untouched apples sitting in my fridge. I bought them thinking I was going to put them in the hubby’s lunches, but somehow his lunch apples kept returning back into the fridge after he comes home at night.

That hubby…

Anyways, I decided I should probably do something with those apples that might intrigue the hubby more. In all honestly, he’d probably just prefer something without apples…But If you know me, then you know I don’t really take into consideration what the hubby prefers when it comes to food choices.

Which is why come Monday morning I’m putting another apple in his lunch.

Best. Wife. Ever.

Apple Pie with Spelt Crust

Adapted from: The Pioneer Woman

Ingredients: (For the Crust)

1 1/4 c. spelt flour

1/2 c. coconut oil (cold/chilled)

1/2 TB. vinegar

dash of salt

1 TB. sugar

3 TB. cold water

1 egg, beaten

Ingredients: (For the Filling)

5-6 small medium apples, washed, peeled, sliced (thinly)

3/4 c. coconut milk, from a can

1/4 c. 100% pure maple syrup

1/2 c. date sugar

1 TB. spelt flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg


1. Begin by preparing the crust. In a medium bowl add your flour and coconut oil. Using a pastry cuter, break the coconut oil into the flour until fine crumbs appear and there are no large lumps left of oil. This may take some work, but that’s ok! Count it as an arm workout :)!

2. Next take your beaten egg, and take 2 TB from that egg and add it to the mixture, along with the other crust ingredients. (Save the extra beaten egg for later) Mix all ingredients together (you can do this with your hands!). Form into a ball. It will be a little sticky.

3. Divide the dough into two balls and place each one in a plastic bag.

4. Take a rolling pin and flatten the dough a little bit just to get it started. Then place in the fridge to let chill for about 10 minutes.

5. While the dough is chilling, make the filling for the pie. Peel and slice the apples and set aside.

6. Add the rest of the ingredients for the filling in a medium bowl and whisk together until thick and combined. Fold in the apples and set aside and get ready to prepare the crust.

7. Prepare your workspace by dusting with some spelt flour.

8. Add your crust and sprinkle flour on top.

9. Depending on how long you let the crust sit in the fridge,  (aka you had to change a diaper, feed the kiddo, play tea party, and dance to music), you may have left it in the fridge as longer than 10 minutes. In which case the dough may be a little tough, and crumble.  That’s ok, just start kneading the dough the best you can to loosen it up.

10. If you were smart, and left the dough in the fridge for a for only a few minutes, go ahead and still knead the dough with a few TB. of flour before you roll it out.

11. Once the dough is not as sticky and able to roll out, begin to roll it out. If the dough cracks as you roll, have a cry, and move on.

Simple add a little flour,

Push sides back together…

And continue to Roll baby…

12. Once you have the dough rolled out to a somewhat looking circle, use a spatula to lift up the dough and place in a pie pan.

13. Press the dough into the pie pan so it fits nicely. You can do fancy things with the edge of the crust…But I didn’t. I am challenged in that area…

14. Add your pie filling to the pie pan.

15. Do the same thing that you did to the first pie crust, to the second one. You can either place the whole crust on top, or you can try and get all crafty with the crust and cut it into strips and place them across the top. Press the crust and strips together.

Brush top of crust with extra beaten egg,

Then sprinkle with a little date sugar.

16. Cover the pie with foil and bake in a pre-heated oven for about an hour. After an hour, you can remove the foil and bake for an additional 10 minutes if needed. You want the crust golden brown.

17. Serve warm, and preferably with ice cream. 🙂 Coconut ice cream is the best!

When ice cream melts over a warm pie…

Well, do I really have to say anything. It’s pretty self explanatory.

My advice would be to grab a piece, snuggle with the ones you love, and enjoy each and every moment.

And if those moments last say….3-4 pieces later, I won’t judge….

After all…I’ve eaten this pie for breakfast.

And lunch.

And dinner.

And dessert.

The End.

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  1. Im trying to find out if I can subscribe? Is this a blog? I subscribed to the newsletter; just wondering.

  2. Spelt crust??? that sounds amazing and healthy still! Usually I don’t even bother with sweetener when I do apple pies as I just use sweet apples and let them do the work, but date sugar sounds intriguing. Can you get that at most supermarkets or WF?

  3. This is gorgeous and I love the plastic bag method. I will have to try that out. Spelt crust here I come!!!

  4. Hi, i was just wondering if I’d be able to use baking powder as a substitute for the vinegar, or if there was another substitute I could use as this looks amazing, but I can’t have vinegar? Thanks

    • Hi Steph! I do believe you could leave out the vinegar without changing things too much! I’m not sure about substituting with baking soda, but maybe a little squeeze of lemon juice or just leaving it out all together works fine! 🙂

  5. What temperature does the pie need to be baked at?

  6. This looks yummy! I don’t have a lot of experience making pie dough, especially with coconut oil. I was wondering if it is OK for there to be some visible pieces of coconut oil or if it should look all mixed together. Also, would this crust work for pumpkin pie?

  7. Me and my 5 yr old triplet daughters just put hours in the oven. Hope it turns out well.

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