This classic paleo apple pie recipe has a tender, flakey crust with a sweet, perfectly seasoned apple filling and goes perfect with a scoop of dairy free vanilla ice cream :)For the low carb version, I would probably also replace the honey with white Lakanto or Swerve Sweetener and reduce the tapioca flour or use xanthan gum instead. I have not tried this though, so didn't include it in the instructions with specific amounts. If you give it a shot let me know how it turns out!!!
In a food processor, add the almond flour, arrowroot flour, psyllium husks (if using), and salt. Then, whirl around until it's one lovely flour, scraping down the bowl as necessary. Then add in the 1/2 C of Non-Hydrogenated shortening in small pieces and pulse until it's well incorporated and resembles coarse sand.
Add in the eggs and honey and process until combined. Add in 1 Tbsp of cold water if the dough is crumbly and 1 Tbsp of arrowroot if the dough is too soft. You want the dough to feel like very soft play-dough and form a ball in the food processor... it might be too full to form a perfect ball, but you will be able to tell :) I added 3 Tbsp of cold water to my dough.
Divide the dough in half, form into discs, wrap in plastic wrap, and place in the fridge until firm enough to roll out, about 1 hour, or you can leave it in the fridge for up to 2 days.
Peel the apples, cut into thin bite-sized pieces, and place in a large saucepan. Add the honey, palm sugar, lemon juice, cinnamon, nutmeg, cloves, salt, coconut oil, and tapioca flour to the apples. Heat over medium heat for 15 - 20 minutes or until apples are crisp-tender, stirring frequently. Remove from heat, stir in the vanilla, and set aside.
Preheat the oven to 350 degrees.
Take one disc out of the fridge and place between two pieces of parchment paper. Roll out from the center with a rolling pin. Now, a little trick... flip the crust over so the bottom parchment is now on the top, then very slowly remove the parchment paper. I do this because the bottom parchment is always harder to get off :)
Roll up the pie crust with your rolling pin (see picture above) and unroll over a greased pie pan sprinkled with arrowroot flour. Patch up any tears or cracks and place in the freezer.
Using new parchment paper, roll out the top crust the same as you did the bottom crust and set aside.
Take the crust out of the freezer and pour the filling evenly into the crust.
Flip over the top crust and very slowly pull off the parchment paper. Roll the crust up with the rolling pin and unroll over the filling.
Cinch the edges of the pie crusts together, apply any decorative effects, and make four 3 inch slits with a sharp knife coming out from the center of the pie.
Brush the crust with a beaten egg and sprinkle coconut palm sugar on top.
Bake for 20 - 25 minutes or until golden brown. Check the pie after 15 minutes, if the edges are browning too fast or look like they may start to burn, cover the edges with a crust protector or make one out of foil. To make a crust protector out of foil: Tear off a very long piece of aluminum foil, longer than you would think. Fold in half lengthwise twice. Wrap it around the pie and secure with a paper clip. Fold the foil over the crust.