Apple Pie

Ingredients:

  • 3 cups almond flour
  • 8 tablespoons cold butter OR coconut oil
  • pinch Celtic sea salt
  • Stevia to taste

Filling:

  • 6 Medium Granny Smith apples (cored, peeled and sliced into 1/2 inch thick slices)
  • 1 tablespoon lemon juice
  • 1 tablespoon arrowroot powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter (cut into pieces)
  • stevia to taste

Directions:

  1. Preheat oven to 450 degrees.
  2. In a small mixing bowl, combine crust ingredients with a pastry cutter or give it a whiz in a food processor until well combined and you can form it into a ball. Divide the pie crust dough in half.
  3. Press one of the halves into a pie plate. Roll out the other half between two sheets of lightly greased wax paper. Remove the top piece of wax paper and set that pie crust aside.
  4.  For the filling: In a medium mixing bowl, combine apples, lemon juice, arrowroot powder, cinnamon, and nutmeg. Add Stevia to taste – a little at a time until just a bit too sweet (the sweetness dulls when baking).
  5.  Pour filling into unbaked pie crust. Cut the butter into pieces and lay randomly over filling.
  6. Carefully lay the pie crust you set aside on top of the filling and gently peel back the second wax paper. Seal edges and flute.
  7.  Place pie cover over edges or cover edges with foil to prevent burning. Lightly lay a sheet of foil over-top the pie crust.
  8.  Bake for 15 minutes. Reduce heat to 350, remove sheet of foil, and bake 45 min. longer.
  9.  Serve warm or refrigerate until later. Store leftover slices in refrigerator.
  10. Press one of the halves into a pie plate. Roll out the other half between two sheets of lightly greased wax paper. Remove the top piece of wax paper and set that pie crust aside.
  11. For the filling: In a medium mixing bowl, combine apples, lemon juice, arrowroot powder, cinnamon, and nutmeg. Add Stevia to taste – a little at a time until just a bit too sweet (the sweetness dulls when baking).
  12. Pour filling into unbaked pie crust. Cut the butter into pieces and lay randomly over filling.
  13. Carefully lay the pie crust you set aside on top of the filling and gently peel back the second wax paper. Seal edges and flute.
  14. Place pie cover over edges or cover edges with foil to prevent burning. Lightly lay a sheet of foil over-top the pie crust.
  15. Bake for 15 minutes. Reduce heat to 350, remove sheet of foil, and bake 45 min. longer.
  16. Serve warm or refrigerate until later. Store leftover slices in refrigerator.