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Apple Pie With Oatmeal Shortcrust

Healthy Apple Pie

This is the perfect time of year to bake home-made apple pie. The secret to my recipe is to firstly use sweet delicious apples – my favourites are golden delicious apples which are naturally sweet and just seduce you into cooking with them. I don’t peel the apples so that the filling looks rustic and wholesome, plus it adds another dimension of texture and flavour. The spelt shortcrust is one of my favourites and I love the richness of the pastry that gives a decadent mouthfeel when eating your pie. I love the pure ritual of making the dough – making pasty is extremely therapeutic and if you make it by hand you naturally feel the dough come into it’s creation.

What’s great about it

Apples are high in fibre (around 5 g each) they contain both soluble and insoluble fibre which is great for your digestive system. The soluble fibre is known as pectin and the beauty of it is that it has the power to help lower cholesterol, keep you regular and stabilise blood sugar. Spelt is an ancient grain that is related to wheat, but has a lower gluten content so it’s kinder to the digestive system. Oats are a great source of soluble fibre and according to studies, the beta-glucan fibre found in oats can help regulate your appetite as well as help lower cholesterol.


+ ingredients & methods +

ingredients (Makes 12 servings)

Apple filling
10 sweet apples (golden delicious are awesome or use other red sweet apple variety – with skin on)
½ cup fresh apple juice or orange juice
2 teaspoons vanilla extract or paste
2 tablespoon organic maple syrup or raw honey to sweeten


Spelt + Oatmeal Shortcrust (see notes)
300 g wholemeal spelt flour
¼ teaspoon sea salt
¼ cup raw fine sugar (optional)
200 g cold unsalted butter, diced
3 – 4 tablespoons cold water or cream to mix
½  – 1 organic cup rolled oats for rolling


Apple filling

  1. Quarter the apples and remove their cores.
  2. Cut each quarter in half and place them into a large pot.
  3. Add the apple or orange juice, and vanilla.
  4. Place onto the stove over a low – medium heat.
  5. Cook, stirring every now and again until the apples start to soften and collapse. This should take about 15–20 minutes.
  6. Remove from the heat and drain any liquid from the apples if needed.
  7. Fold through the maple syrup and allow to cool.

Making spelt + oatmeal shortcrust

  1. Combine the spelt flour  and butter into a mixing bowl.
  2. Rub the flour and butter together gently with your fingertips until your dough looks like course breadcrumbs.
  3. Add a little cold water to combine into a dough. Be careful not to overwork the dough as it will make it tough.
  4. Coat the dough in rolled oats and  divide into 2 pieces.
  5. Rest in the fridge for 30 minutes to 1 hour.
  6. Roll 1/2 of the chilled pastry between 2 sheets of greaseproof paper to fit a 20 cm pie dish.
  7. Line the pie dish evenly with half the dough.
  8. Spoon in the cooled and drained apple filling.
  9. Roll out the rest of the pastry and gently place over the apple filling.
  10. Seal any edges and cut a cross at the top of the pastry with a sharp knife.
  11. Sprinkle some oats over the pastry for decoration.
  12. Bake in a preheated 180 C oven for 45 minutes or until golden.
  13. Serve warm or at room temperature with your choice of custardcashew cream or yoghurt.
+ notes & inspiration +

For a gluten free pastry rub 60 g of butter into 2 cups of almond meal. Add 1 organic egg, 1 teaspoon vanilla paste and 1 tablespoon raw honey. Mix to form a dough and use as required. You may have to double this quantity to make the pie recipe above.

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