Apple pie with wholemeal chia pastry
- 1¹⁄³ cups wholemeal spelt flour
- ¹⁄³ cup almond meal
- 1 tablespoon castor sugar
- 80g olive oil spread, chilled, chopped
- ¼ cup white and black chia seeds
- 1 egg, separated
- Apple filling
- 1kg Granny Smith apples, peeled, cored, cut into thin wedges
- 2 tablespoons castor sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons lemon juice
- ¼ cup sultanasgolden raisinsX
1 Make apple filling: Place apples and ¹⁄³ cup cold water in a large saucepan over high heat. Bring to the boil. Reduce the heat to medium-low. Simmer, covered, for 5–7 minutes, or until apples are tender. Drain. Return apples to pan. Stir in sugar, cinnamon, lemon juice and sultanas. Set aside to cool.
2 Meanwhile, to make pastry, place flour, almond meal, sugar and spread in a food processor and process until mixture resembles fine crumbs. Add seeds, ¹⁄³ cup water and egg yolk. (Reserve the egg white.) Process until the dough just comes together.
3 Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish.
4 Place two-thirds of the pastry between 2 sheets of baking paper. Roll out until large enough to line base and sides of dish. Line dish with pastry. Trim edges. Wrap trimmed edges and remaining pastry in plastic wrap and refrigerate until needed. Freeze pastry case for 15 minutes.
5 Preheat oven to 160°C. Remove dish from freezer. Spoon in filling. Place the rest of pastry between two sheets of baking paper. Roll out until large enough to cover dish. Cover the filling, press edges together, trim excess.
6 Make three cuts in the top for steam to escape. Brush with the egg white. Bake the pie for about 40–45 minutes, or until golden. Serve warm.
Nutrition Info (per serve)
Total fat 9.3g
–Saturated fat 1.7g
Dietary fibre 6.3g
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