LOW-CARB AND PALEO APPLE PIE
This classic low-carb and paleo apple pie has a tender, flakey crust with a sweet apple filling. #PaleoApplePie #GlutenFreeApplePie #lowcarbapplepie #ketoapplepie #grainfreeapplepie
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Prepare the double crust as directed.
- Peel and core the apples. Then, cut into uniform 1/4-inch pieces and place in a large saucepan. Add the butter, sweetener, molasses, lemon juice, lemon zest, cinnamon, nutmeg, cloves, allspice, and salt. Heat over medium heat for 10-15 minutes (this depends on how firm your apples are) or until apples are crisp-tender, stirring frequently. Sprinkle in the xanthan gum or add in the tapioca/water mixture. Stir until thickened. Remove from heat, stir in the vanilla, and set aside.
- Preheat the oven to 375 degrees.
- Pour the filling evenly into the bottom crust. Then, add the top crust.
- Cinch the edges of the pie crusts together, apply any decorative effects, and make five 3 inch slits with a sharp knife coming out from the center of the pie.
- Brush the crust with a beaten egg mixed with 1 Tbsp. of water. Then, sprinkle with granulated Swerve sweetener or coconut palm sugar.
- For the Keto crust, cover the edges with a crust protector. Bake for 15 minutes, then brush again with the egg/water mixture to make a nice, golden-brown crust. Bake an additional 20 - 25 minutes, or until nicely browned. If browning unevenly, rotate during baking.
- For the Paleo crust, check the pie after 10 minutes. If the edges are browning too fast or look like they may start to burn, cover the edges with a crust protector. Bake an additional 10 to 20 minutes, or until nicely browned. If browning unevenly, rotate during baking.
- Cool at room temperature for 3 hours to properly set up.
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