I am not a huge fan of heavy, dense desserts. I like my desserts to be satisfying but also light. A lot of wheat based desserts make me feel too full, that is why I have created this recipe. Although it is not 100% gluten-free, by using spelt flour, it makes the big difference. I have also added a persimmon custard to give it extra texture and flavor. I always like to give my recipes a little Japanese twist.
Ingredients:
Crust:
2 cups spelt flour
1/2 pound of vegan butter
Pinch of salt
5-6 tbs ice water
Filling:
2 tbsp brown sugar
1tsp cinnamon
1/2 tsp nutmeg
6 pr 7 cored, peeled, sliced apples
Optional
Persimmon custard:
2 peeled, minced persimmons
1 cored, peeled and minced apple
1 tablespoon of arrow root starch
1/2 tsp vanilla
1/2 cup of almond milk
1 tbsp of brown sugar
Whisk the spelt flour and salt in a medium bowl. Put the mixture in a blender or using your fingers, combine the vegan butter until it resembles coarse crumbs. Drizzle in the water little by little until the dough comes together. Split the dough in half and roll into 2 balls. Then, wrap the balls in wax paper and chill in the freezer for 30 minutes.
Optional: Place the persimmons and apples into a boiling pan. Cook for about 10 min until soft. Strain the persimmons and apple and then put it in a blender and combine until smooth. Place the mixture into a non-stick frying pan on a low heat. Add the vanilla and brown sugar. Mix the arrow root starch and the almond milk together in a separate container, then pour it into the pan. Stir for about 5 minutes until the mixture becomes thick and then let it cool.
Preheat the oven to 425 °F. Roll out one ball of dough and line a pie pan. Then, spread the custard evenly onto the dough. Place the apples on top of the custard in the pie pan. Mix cinnamon, nutmeg and sugar. Pour the mixture over the apples. Roll out the second ball of dough to cover the apples. Using a fork, create holes on top and bake for 50 minutes and then enjoy!
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