RECIPE:
INGREDIENTS:
Crust:
1 Cup almond flour
1/4 Cup coconut flour
1/2 Cup monkfruit sweetener
1 tsp cinnamon
1/4 Cup coconut oil
1 egg
Apple Filing:
5-6 apples peeled and sliced into 1/4” slices
juice of 1 lemon
1 tsp cinnamon
2 tbs monkfruit sweeteneR
Crumb Topping:
1/4 Cup almond flour
1 tbs coconut flour
2 tbs monkfruit sweetener
2 tsp cinnamon
1 tbs coconut oil
DIRECTIONS:
Preheat oven to 350F,
In a large bowl whisk together the dry crust ingredients and then add in the wet ingredients, mix together well until a dough forms,
Grease a pie pan or line a baking pan with parchment paper,
Press the dough into the pan to create an even crust and push the dough up the edges of the pan to create a 1” high border in the pie pan,
Poke holes in the base of the pie crust with a fork,
Bake for 20-25 minutes.
While the crust bakes, place your sliced apples into a bowl, add all apple filling ingredients, mix well to coat apples and set aside,
In a small bowl, whisk dry crumb topping ingredients, then add coconut oil and mix until a crumb forms, set aside,
When the pie crust comes out of the oven, fill it with the apple apple slices (discard the liquid; TIP: the apples shrink in the oven so over-fill the crust),
Crumble the crumb topping on top of the apples,
Bake for 15-20 minutes.
Optional: before you serve it, drizzle the pie with high fiber syrup