INGREDIENTS

PASTRY

• 2 1/2 cups spelt flour

• 1 tsp baking powder

• 1/4 cup rapadura sugar

• 1 tsp natural salt

• 165g chilled unsalted butter, cubed

• 2 organic free-range eggs

• 1 tbsp cold water

APPLE + PECAN FILLING

• 1/2 cup rapadura sugar 

• 1 tsp cornflour

• 1 tsp ground cinnamon 

• 1/3 cup water 

• 2 tbsp lemon juice

• 1 tsp pure vanilla extract

• 6 Granny Smith apples, peeled and cored

• 60g raw pecans, finely chopped
  

METHOD

To make the pastry,  combine flour, baking powder, rapadura sugar, salt and butter in a food processor. Blend until mixture resembles breadcrumbs. Add 1 egg and cold water. Process until dough comes together, adding a little more water if necessary. Turn onto a floured surface. Knead until smooth. Divide two-thirds of the dough into 12 individual balls. Using a rolling pin, roll into discs approx. 2mm thick. Lightly grease a 12 cup cupcake or tart tray. Press discs into prepared tray. Roll remaining pastry between two sheets of baking paper to 2mm thick. Transfer tray and pastry sheet to the refrigerator and allow to rest for 30 minutes.

To make the filling, mix together rapadura sugar, cornflour and cinnamon in a medium saucepan. Add water, lemon juice and vanilla. Mix until smooth. Chop apples into 2cm cubes and transfer to saucepan. Mix well. Place saucepan over medium-high heat. Cook apples uncovered for 10 minutes, stirring occasionally. Set aside to cool slightly.

Preheat oven to 200°C. Place 1-2 teaspoons of pecans into the base of each pie. Top with generous spoonfuls of apple filling. Cut 5cm rounds into the remaining sheet of pastry. Place on top of filling and press edges together. Trim using a sharp knife. Crimp edges using a fork. Lightly beat remaining egg and brush over each pie with a pastry brush. Cut 4 small slits in the top of each pie. Bake in the oven for 25-30 minutes or until golden brown. 

Serve warm with a drizzle of pure cream.