Miss Bake: Simone's Apple Pie

You know by now that we are the editorial team apple pie. And that we all shout ‘Apple piiie!’ when the bell rings and the postman is at the door, I have already told you. By the way, that apple pie was never delivered. So all bakers in the Netherlands, we are huge on apple pie. If you bake the best, we hereby offer ourselves as a test panel, we are experts after all.
This weekend I am once again in Maastricht and if you are looking for me, you can find me in my mother's kitchen. ‘Who has to eat all this’ is a question that is standardly asked by my mother when I pull yet another dish out of the oven. Because it had been way too long since I had baked an apple pie myself and in my mother's fruit basket a mountain of tart apples was winking at me, you can guess what I pulled out of that oven among other things. Especially for you; my Simone-proof apple pie. Okay, to be fair, it is nowhere near as delicious as that of De Taarten Kamer (this one is really award show worthy), but it is a bit healthier.

Apple pie made with spelt

▪ 300 gr spelt flour
▪ 100 gr coconut blossom sugar
▪ 150 gr butter
▪ 2 eggs
▪ 1 kg tart apples
▪ 6 soft medjool dates soaked in warm water
▪ 200 gr raisins
▪ 2 tbsp cinnamon
▪ flour for dusting

1. Preheat the oven to 180 degrees.
2. Put the flour, sugar, soft butter, and two-thirds of the eggs in a bowl and knead until a dough ball forms.
3. Place the dough in the refrigerator for at least thirty minutes to let it rest.
4. Peel the apples and cut them into very thin slices.
5. Put the dates and cinnamon in a blender and blend until you get a smooth mass.
6. Add the date mixture along with the raisins and lemon zest to the apples and mix until all the apples are well combined with the mixture.
7. Take the dough out of the refrigerator, dust the countertop with flour, and roll out two-thirds of the dough.

8. Grease a springform pan and line the bottom with the dough up to the edge.
9. Place all the apples in the springform pan and spread them over the bottom.
10. Roll out the remaining dough to a thickness of 3 millimeters and cut it into long strips.
11. Lay the strips crosswise over the pie and brush them with the remaining egg mixture.
12. Bake the apple pie for 40 minutes until done.

APPLE PIIIIIE!