Low(er) Carb & Paleo Apple Pie
This Classic Low Carb & Paleo Apple Pie has a tender, flakey crust with a sweet, perfectly seasoned apple filling.
– Paleo Pie Crust – Keto Pie Crust Apple Pie Filling: –Medium/Large Apples –Butter – Granulated Monk Fruit/Allulose Sweetener –Molasses –Juice And Zest Of One Lemon – Ground Cinnamon –Nutmeg –Ground Cloves –Allspice – Salt –Xanthan Gum –Pure Vanilla
Start by making a double batch of either my Almond Flour Keto Pie Crust or Paleo Pie Crust. Both crusts are tender, buttery, flaky and SO delicious!
Start by peeling, coring, and chopping 7 to 8 medium/large apples into ¼-inch slices. Be sure to cut uniform-sized apples.
Add the apples, spices, sweetener, and molasses. Heat over medium heat until apples are crisp-tender. Then, sprinkle in some xanthan gum or a tapioca/water mixture to thicken. Set aside.
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 coming out from the center of the pie. Brush the crust with a beaten egg mixed with water. Sprinkle with granulated sweetener or coconut palm sugar.
Cool at room temperature for 3 hours to properly set up. Do not place in the fridge to cool faster as this will make the crust soft.