Whole-Wheat Canadian Apple Pie

I found this one in a Dr. Oetker cookbook. I used spelt bran instead of finely ground spelt and it turned out fantastic, so I think spelt flour - or any other whole wheat flour for that matter - would do the same trick.

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 2⁄3 cup butter, softened
• 5  tablespoons maple syrup
• 1  vanilla bean
• 3  eggs
• 1⁄3-1⁄2 cup  spelt, finely ground or 1⁄3-1⁄2 cup whole wheat flour
• 1  teaspoon baking powder
• 1 1⁄3 cups rolled oats (crush them a bit in a food processor)
• 1 1⁄3 lbs apples, peeled and diced (sweet or tart it's up to you)
• 1⁄4 cup sultana
• 1⁄4 cup butter, chopped into flakes
• 1⁄3 cup  sliced almonds

Directions

1. Preheat oven to 375-400 °F.
2. Beat butter in a large bowl until creamy (about 30 sec.).
3. Gradually add maple syrup and vanilla seeds.
4. Beat until the mixture becomes creamy and then stir in the eggs, one at a time.
5. In a separate bowl mix spelt, rolled oats and baking powder.
6. Gradually add the dry mix to the butter-egg mixture. Stir well.
7. Put 2/3 of the mass in a well greased 9 inch pan and smooth down.
8. Peel the apples and cut them into small pieces and spread them on the batter.
9. Scatter sultanas over the apple fill.
10. Using 2 teaspoons, spoon the remaining batter into heaps and spread them over the apples.
11. Spread sliced almonds and butter flakes over the pie.
12. Bake at 375-400°F for 50-60 minutes. Check it after 35 minutes and cover with foil if the surface gets too brown.
13. Serve with whipped cream or maple or ginger syrup. (I use Recipe #123111).