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1
In a medium bowl, whisk together the flour, baking powder, and salt.
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2
Add 7 tablespoons oil and the agave nectar and vanilla to the dry ingredients and stir for 20 seconds, or until the dry and wet ingredients are completely combined.
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3
Slowly add the cold water to the mixture and continue mixing for an additional 20 seconds, or until a slightly moist dough is formed.
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4
Spread a piece of plastic wrap on the counter and sprinkle it with spelt flour.
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5
Dump the dough onto the plastic wrap and shape it into a 3-inch-thick disk.
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6
Wrap the dough and refrigerate for 20 minutes before using.
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7
Preheat the oven to 325F.
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8
Line a baking sheet with parchment paper and lightly oil a 9-inch pie pan.
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9
Cover your work surface with parchment paper and sprinkle it heavily with spelt flour.
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10
Dredge the dough through the flour until it is completely covered.
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11
Using a rolling pin, roll out the dough to an even 1/4-inch thickness.
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12
Brush off the excess flour.
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13
Lift the crust and fit it into the prepared pie pan, allowing the excess dough to hang over the rim.
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14
Fill the pie shell with the roasted apples and spread evenly.
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15
Fold the excess dough back over the apples, folding and pleating to create a rustic-looking pie.
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16
Brush the dough lightly with oil.
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17
Place the pie on the prepared baking sheet and bake on the bottom rack for 20 minutes.
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18
Remove the pie from the oven and brush the crust with agave nectar.
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19
Return to the oven and bake for 11 minutes longer, until browned.
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20
Let the pie stand for 15 minutes before slicing and serving.
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21
Store the pie, covered with plastic wrap, at room temperature for up to 3 days.
