So after today, we’re never talking about this again. I made a pie crust with spelt flour, which has provided good results for my muffins, and terrible results in my cookies. Add pastry dough to the list of items I will never make with spelt again.
The dough was very thick, and tore terribly while I was rolling it. I had planned to make two pies but gave up after rolling out the first. It was just way too difficult to work with.
This pie was doomed from the start, Boyfriend Unit had a tough time coring the apples, they were very hard. The taste of the pastry wasn’t to my liking.
It’s not bad, I mean it’s apple pie so GET IN MY MOUTH, it’s just not what I’m accustomed to producing. Back to the drawing board.