Denise Christine Fuchs
Instagram: @therainboweatery | therainboweatery.com
7 oz spelt flour
0.9 oz ground hazelnuts
1.8 oz brown sugar
3.5 oz vegan butter
1 tsp vanilla sugar
1 tsp lemon peel
2 tbsp oat milk
2-3 apples, sliced
Squeeze of lemon juice
1 tsp cornstarch
1 tbsp brown sugar
Mix crust ingredients and knead into a dough. Let it rest in the fridge for 1 hour.
Mix ingredients for the filling and cook apples for a few minutes. Put aside.
Grease an 8-inch tart/pie tin.
Rollout the pastry and transfer half/ two-thirds of it to the tin. The rest will be your lattice top.
Prick the bottom with a fork.
Add the filling and cover it with the rest of the pastry, creating a lattice pie crust.
Trim the edges with a fork.
Coat with oat cream/ milk and sprinkle some sugar on top (optional).
Bake for 30-40 minutes at 347°F until the pie has browned nicely.
Serve with a scoop of vegan vanilla ice cream.