Healthy Apple Pie from Grandma's Kitchen

Put the spelt flour and salt in a bowl (or food processor). Add cold cubed butter and quickly rub the butter into the flour with your fingers (or use short pulses in the food processor) until you get a texture resembling breadcrumbs. Add the maple syrup and gradually add ice water, one tablespoon at a time, until the dough starts to come together. Do not overwork it. Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Peel the apples (if you prefer, you can leave them unpeeled for more fiber), remove the cores, and cut into thin slices. In a large bowl, pour over the lemon juice, maple syrup, cinnamon, nutmeg, and cornstarch. Mix well so that all the apples are evenly coated.

Preheat the oven to 180 °C. Divide the chilled dough into two parts (one slightly larger for the base). Roll out the larger portion on a floured surface and line a greased pie dish with it. Prick the dough with a fork.

Arrange the prepared apples on the dough. Try to pack them tightly so the pie doesn't sink too much during baking.

Roll out the second portion of dough and cut it into strips. Lay them over the apples in a lattice pattern (or simply cover with a whole sheet of dough and cut slits for steam to escape). Press the edges together. If desired, brush with beaten egg for shine.

Bake for 45–55 minutes, until the crust is golden brown and the apples are soft (check with a toothpick through a slit). If the crust browns too quickly, cover it with aluminum foil.

Let the pie rest for at least 2 hours before slicing. This is essential so the juices thicken and the pie doesn't fall apart when cut.