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Low Carb 'Apple' Pie
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If you are craving an apple pie, this Low Carb “Apple” Pie is both fruit and guilt free. Delicious crust pairs with flavorful filling, making a truly comforting fall dessert. Enjoy a slice with a low carb ice cream or on it's own.
Low Carb "Apple" Pie
Ingredients for 9” Pie Crust (top and bottom) :
2 Cups Almond Flour (220 grams)
1 Cup Coconut Flour (100 grams)
1 tsp Xanthan Gum (3 grams)
⅛ tsp Salt
1 tsp Apple Pie Spice (2 grams)
1 Cup Unsalted Butter, Cubed Cold (227 grams)
¼ Cup +2 Tbsp. Cream Cheese, Cubed Cold (90 grams)
2 Large Eggs (112 grams)
1 tsp Apple Cider Vinegar (5 grams)
Preparation:
In a food processor, pulse together 2 Cups Almond Flour, 1 Cup Coconut Flour, 1 tsp Xanthan Gum, ⅛ tsp Salt and 1 tsp Apple Pie Spice. Add 1 cup cubed, cold Butter and ¼ Cup+2 Tbsp. cold, cubed cream cheese. Pulse until the mixture reaches coarse crumb consistency. Add 2 Large eggs and 1 tsp Apple Cider Vinegar. Pulse until the dough becomes crumbly. Don’t overmix the dough.
Transfer onto a work surface and bring the dough together. Divide in 2,leaving one part larger for the bottom crust. Wrap in a plastic wrap and place in the fridge for at least 1 hour or more.
When you are ready to make the pie, take out the larger piece and roll in between 2 pieces of parchment paper to ⅛ “ thickness. Carefully transfer into a 9” pie dish and cut off the excess dough. Store the leftover dough in the fridge.
Dock the pie and place in the fridge. Preheat the oven to 375 F (190C).
In the meantime, roll out the rest of the dough to ⅛ “ thickness and cut into 1” strips. Place it in a tray in the fridge to use as the lattice later.
Once the oven is preheated, prebake the pie for 12 minutes. Set aside to cool down while you prepare the filling.
“Apple” Pie Filling
Ingredients:
5 medium Chayote Squash
3-4 Apple Spice Tea Bags (*optional)
1-2 Cinnamon Sticks
1 Tbsp. Lemon Juice (18 grams)
1 Tbsp. Cinnamon (8 grams)
¾ tsp Ginger (2 grams)
½ tsp Nutmeg (2 grams)
¼ tsp Allspice
½ Cup Granular Swerve (110 grams)
½ Cup Brown Swerve (100 grams)
1 tsp Apple Flavor (3.7 ml)
1 Tbsp. Xanthan Gum (10 grams)
¼ Cup Unsalted Butter, cubed, softened (57 grams)
Preparation:
Use food safe gloves, so that the sap from chayote doesn't stay on your hands. Peel the chayote, using a vegetable peeler. Cut the chayote in half and remove the pit. Cut into pieces to a size that you’d like.
Carefully transfer the chayote into a pot filled with 10 cups of boiling water. Add Apple spice tea and cinnamon. Let it boil for 15-20 minutes, until the squash softens. Test with a fork for doneness. Drain the liquid.
To the boiled chayote, add 1 Tbsp. Lemon Juice and all of the spices. Add ½ Cup of Granular Swerve and ½ Cup Brown Swerve, 1 Tbsp. of Xanthan Gum and 1 tsp of Apple Flavor. Mix until it’s all combined and set aside.
Using the leftover pie dough, top the top part of the pie dish, connecting with the prebaked crust. Brush the crust with egg wash to seal it. Add the “apple” filing and then dot the pie with ¼ Cup Butter. Add the lattice dough on top. Brush with egg wash.
Place the pie in the fridge and preheat the oven to 375 F (190 C)
Bake for 30-35 minutes.
Let the pie cool down before cutting.
Enjoy :-)
Macros per slice (Recipe makes 12 servings)
Net Carbs: 7 grams
Fiber: 8 grams
Total Carbs: 15 grams
Protein: 8 grams
Fat: 34 grams
Calories: 375
Thank you for watching :-)
Connect with me on social media:
#lowcarbpie #ketopie #applepie
Low Carb "Apple" Pie
Ingredients for 9” Pie Crust (top and bottom) :
2 Cups Almond Flour (220 grams)
1 Cup Coconut Flour (100 grams)
1 tsp Xanthan Gum (3 grams)
⅛ tsp Salt
1 tsp Apple Pie Spice (2 grams)
1 Cup Unsalted Butter, Cubed Cold (227 grams)
¼ Cup +2 Tbsp. Cream Cheese, Cubed Cold (90 grams)
2 Large Eggs (112 grams)
1 tsp Apple Cider Vinegar (5 grams)
Preparation:
In a food processor, pulse together 2 Cups Almond Flour, 1 Cup Coconut Flour, 1 tsp Xanthan Gum, ⅛ tsp Salt and 1 tsp Apple Pie Spice. Add 1 cup cubed, cold Butter and ¼ Cup+2 Tbsp. cold, cubed cream cheese. Pulse until the mixture reaches coarse crumb consistency. Add 2 Large eggs and 1 tsp Apple Cider Vinegar. Pulse until the dough becomes crumbly. Don’t overmix the dough.
Transfer onto a work surface and bring the dough together. Divide in 2,leaving one part larger for the bottom crust. Wrap in a plastic wrap and place in the fridge for at least 1 hour or more.
When you are ready to make the pie, take out the larger piece and roll in between 2 pieces of parchment paper to ⅛ “ thickness. Carefully transfer into a 9” pie dish and cut off the excess dough. Store the leftover dough in the fridge.
Dock the pie and place in the fridge. Preheat the oven to 375 F (190C).
In the meantime, roll out the rest of the dough to ⅛ “ thickness and cut into 1” strips. Place it in a tray in the fridge to use as the lattice later.
Once the oven is preheated, prebake the pie for 12 minutes. Set aside to cool down while you prepare the filling.
“Apple” Pie Filling
Ingredients:
5 medium Chayote Squash
3-4 Apple Spice Tea Bags (*optional)
1-2 Cinnamon Sticks
1 Tbsp. Lemon Juice (18 grams)
1 Tbsp. Cinnamon (8 grams)
¾ tsp Ginger (2 grams)
½ tsp Nutmeg (2 grams)
¼ tsp Allspice
½ Cup Granular Swerve (110 grams)
½ Cup Brown Swerve (100 grams)
1 tsp Apple Flavor (3.7 ml)
1 Tbsp. Xanthan Gum (10 grams)
¼ Cup Unsalted Butter, cubed, softened (57 grams)
Preparation:
Use food safe gloves, so that the sap from chayote doesn't stay on your hands. Peel the chayote, using a vegetable peeler. Cut the chayote in half and remove the pit. Cut into pieces to a size that you’d like.
Carefully transfer the chayote into a pot filled with 10 cups of boiling water. Add Apple spice tea and cinnamon. Let it boil for 15-20 minutes, until the squash softens. Test with a fork for doneness. Drain the liquid.
To the boiled chayote, add 1 Tbsp. Lemon Juice and all of the spices. Add ½ Cup of Granular Swerve and ½ Cup Brown Swerve, 1 Tbsp. of Xanthan Gum and 1 tsp of Apple Flavor. Mix until it’s all combined and set aside.
Using the leftover pie dough, top the top part of the pie dish, connecting with the prebaked crust. Brush the crust with egg wash to seal it. Add the “apple” filing and then dot the pie with ¼ Cup Butter. Add the lattice dough on top. Brush with egg wash.
Place the pie in the fridge and preheat the oven to 375 F (190 C)
Bake for 30-35 minutes.
Let the pie cool down before cutting.
Enjoy :-)
Macros per slice (Recipe makes 12 servings)
Net Carbs: 7 grams
Fiber: 8 grams
Total Carbs: 15 grams
Protein: 8 grams
Fat: 34 grams
Calories: 375
Thank you for watching :-)
Connect with me on social media:
#lowcarbpie #ketopie #applepie
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