¼ cup butter or dairy-free margarine (like Earth Balance), melted
2 eggs
For the Filling
4 apples, cored, sliced thinly (I kept the skin on)
¼ cup sucanat (or coconut palm sugar)
¼ tsp liquid stevia or 5 packets of stevia
1 tsp cinnamon
2 Tbsp cornstarch
For the Nut Crumb Topping (optional)
½ cup sucanat (or coconut palm sugar)
½ cup pecans, finely chopped (or use food processor)
2 Tbsp butter or Earth Balance, melted
Instructions
Preheat oven to 400 degrees F.
To make crust, mix all crust ingredients together and knead for 1 minute. Roll dough between two pieces of wax (or parchment) paper. Remove the top layer of wax paper and gently flip into your pie pan. Peel off the second layer of wax paper. Shape dough into pan. It will break, but its easy to seal the cracks and holes with remaining dough. Trim overhanging edges.
For filling, placed sliced apples in a saucepan with ½ cup water. Simmer until soft (about 10 minutes), add cinnamon, sucanat & stevia.
Mix cornstarch with ¼ cup of water and add to apple filling. Stir until thickened. Remove from heat. Place filling into the un-baked pie crust.
For the nut crumb topping, mix all the crumb ingredients together and sprinkle on top of the pie before baking.
Bake at 400 degrees for 18 minutes.
Notes
Note: Do not sub for any egg whites or applesauce. Use the whole eggs and necessary fats, or it won't turn out (I've tried)
Nutrition (per slice without crumb topping) Calories: 184 Fat: 9 g Carbs: 22g Fiber: 6 g Sugars: 10 g Sodium: 90 mg Protein: 4 g
Nutrition
Serving size: 1 slice with crumb topping Calories: 289 Fat: 18 g Carbs: 28 g Sugar: 16 g Sodium: 95 mg Fiber: 7 g Protein: 5 g
Recipe by Busy But Healthy at https://busybuthealthy.com/grain-free-apple-pie/