{"id":59919,"date":"2015-03-25T04:00:20","date_gmt":"2015-03-25T03:00:20","guid":{"rendered":"https:\/\/ellerepublic.de\/dinkel-vollkorn-apfelkuchen-mit-vanille-pudding\/"},"modified":"2020-06-03T08:56:37","modified_gmt":"2020-06-03T06:56:37","slug":"whole-grain-spelt-apple-pie","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/whole-grain-spelt-apple-pie\/","title":{"rendered":"Whole Grain Spelt Apple Pie"},"content":{"rendered":"

With so many apples on hand after our fall harvest, what better way to use them then baking a Whole Grain Spelt Apple Pie!<\/p>\n

Baking with spelt flour<\/h2>\n

I like to use whole grain spelt flour in most of my baking (I have been promising a friend to experiment with gluten-free – but as I know too well, baking is a science and cooking is an art!). So back to spelt flour…my choice has nothing to with all the wheat-bashing that\u2019s gone on, but rather I prefer its nuttier taste. It also has a substantially higher sugar content, which likely explains why some people prefer its taste. Though\u2026there are some other good reasons why spelt wins out over wheat. It\u2019s highly water soluble — meaning it aids in the absorption of its nutrients, hence making it easier to digest. AND\u2026It\u2019s also amazingly high in protein, B complex vitamins, vitamin K and simple and complex carbohydrates. Other than that, it\u2019s really quite similar to wheat\u2026.making it a pretty suitable substitute. I added a bit of buckwheat flour for good measure — it\u2019s also nutty tasting, but a little more robust!
\nI also use a smidgen of lard in the pie crust. It adds a savory note to the crust, subtly enhancing its complexity and depth. Lard may <\/em>be a little <\/em>healthier for you than butter, but <\/em>best not contemplate that when eating this pie.<\/p>\n

\"Dinkel<\/a><\/p>\n

My favorite Schwabe asked me after devouring half of this pie, \u201cbut this is healthy right?\u201d. My dear, define healthy. Okay, fat is good for the brain. I guess it\u2019s healthy.<\/p>\n

But truthfully told, lard, as it turns out, is <\/em>actually a little better for you than butter<\/a>. Ok, it\u2019s slightly higher in calories (about 15% higher) but gram for gram, it contains 20% less saturated fat and unlike shortening, it contains no trans fats. If you do decide to use lard, make sure you use a quality brand or pick it up fresh from the butcher. Be wary of those supermarket hydrogenated variations — they are nasty (read the label!).<\/p>\n

BTW – The vanilla pudding along with the apple filling keeps this spelt apple pie perfectly moist without ever getting soggy!<\/em><\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

Whole Grain Spelt Apple Pie<\/h2>
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