Pick seasonal apples from a nearby apple orchid if available.
Mix spelt flour with cold butter cubes quickly by a scraper and hands. Add cold mashed sweet potato in the end and mix well.
Devide the dough into 2 balls, one for the bottom and the other for the top layer. Roll out into two round pieces to fit a 9 inch pie pan. Arrange the bottom piece into the pan and chill it in a fridge for 20 minutes before baking at 350F for 20 minutes. The top layer shall be chilled on a baking paper in the fridge until it's time.
Once the bottom layer is baking. Cut up apples into half inch cubes. Cook them in a sauce pan with 1/4 cup of water. Add spices and brown sugar. Cook until apples are soft, about 10 minutes. Dissolve starch in 1/8 cup of water and slowly add into the sauce pan to thicken up the juice.
Transfer apples to the pie pan. Careful roll out the top layer. Score some slashes to release the steam. Bake at 350F for 30 minutes. Serve warm or room temperature.
