Apple Pie with Gjetost Cheese
The spelt flour used in this flavorful apple pie lends a special nutty flavor to the crust. Look for it in health food stores.
Serves: 10Hands-on: 30 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 2 cups plus 1 Tbsp. spelt flour, divided
- 1 tsp. salt
- ⅔ cup unsalted butter, chilled and diced
- 6 Tbsp. ice water
- 6 large Granny Smith apples, peeled, cored, and diced
- ½ cup plus 1 Tbsp. sugar, divided
- 1 tsp. ground cardamom
- ½ tsp. ground cinnamon
- 2 oz. gjetost cheese, coarsely grated
- 1 large egg
- Sift 2 cups of the spelt flour and the salt into a chilled mixing bowl, then use a pastry blender or 2 knives to cut the butter into the flour until the mixture has the texture of small dried peas. Add the ice water, 2 tablespoons at a time, and blend into the mixture with a fork until the dough pulls away from the sides of the bowl in a soft mass (you don’t want to add too much water).
- On a lightly floured counter, gently knead the dough 3 times, then return it to its bowl, cover, and refrigerate for at least 30 minutes.
- After the spelt pastry dough has rested, divide it in half and roll each half into rounds. Place one round in the bottom of a 9" pie plate and pierce the bottoms and sides with a fork.
- Preheat oven to 350°F. In a large bowl, toss apples with the sugar, remaining tablespoon of spelt flour, cardamom, and cinnamon. In a small bowl, whisk egg and 2 teaspoons water.
- Cover the bottom of the crust with half of the gjetost cheese. Cover with the apple mixture and the remaining cheese. Top with the second crust and crimp the edges. Cut four slits in the top to vent.
- Cover the edges of the pie with aluminum foil, then bake in center of oven for 30 minutes. Remove the foil and brush the top of the pie with the egg wash. Sprinkle with 1 tablespoon of sugar and return it to the oven. Cook for 15 more minutes. Serve warm.