I use Hermon apples. (An Israeli variety.) Any sweet red apple with a yellow flesh is good.
8 small sweet apples
4 small Granny Smith apples
1/4 cup water
1/4 cup flour
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1 1/2 c. white spelt flour
1/2 tsp. salt
1/2 c. butter (or margarine)
1/4 cup cold water
1 egg lightly beaten, optional
Peel, core, and quarter the apples. Put them in a pot with the water. Cook on a low heat, stirring occasionally, until soft and brown. (about an hour and a half).
Stir remaining ingredients into apples.
Place flour and salt in food processor. Pulse to mix. Add butter or margarine and pulse until butter is cut into small pieces. Add water and pulse until mixture is crumbly, but don't allow it to come together in a ball. Remove from food processor and form into a ball. You can refrigerate for half an hour to make it easier to roll. Roll out dough in circular piece 1/4 inch (1/2 cm) thick on a lightly floured board. Place in a 9-inch pie plate; trim excess. Reserve some dough for a topping.
Preheat oven to 350.
If desired, brush crust with egg. (This will keep the crust from getting soggy.) Spoon filling mixture into crust.
Roll out remaining dough, cut into shapes (either strips for a lattice top, a spiral, or a full top with slits to allow steam to escape), and place on top of apples. Brush crust with egg. (Optional, but gives it a shiny look.)
Bake at 350 for45 min. until golden brown.
Allow to cool slightly before serving.