Classic Apple Pie

SERVINGS: 8 SLICES

This homemade apple pie offers all the warmth and nostalgia of the original—with juicy
cinnamon-spiced apples, a golden flaky crust, and a touch of sweetness that’s perfectly
balanced for those watching their sugar intake. Made completely from scratch with low glycemic ingredients, it’s proof that comfort food can still fit into a mindful lifestyle.

Ingredients:

For the Pie Crust

2 ¼ cups almond flour (or half almond flour, half whole wheat pastry flour for structure)
¼ teaspoon salt
½ teaspoon ground cinnamon (optional, for flavor)
10 tablespoons unsalted butter, cold and cut into small cubes
1 large egg
1–2 tablespoons cold water, as needed

For the Apple Filling

5 cups thinly sliced Granny Smith apples (about 5 medium apples, peeled and cored)
1 tablespoon lemon juice
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
 ⅓ cup allulose or granulated monk fruit sweetener
1 tablespoon arrowroot powder or cornstarch (for thickening)
1 teaspoon vanilla extract

Optional for Top

1 egg, beaten (for egg wash)
1 teaspoon granulated monk fruit for sprinkling

Instructions

1. Make the Pie Crust:
In a large bowl, whisk together almond flour, salt, and cinnamon. 
Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Add the egg and mix gently until dough begins to form. Add cold water, 1 tablespoon at a time, until it holds together when pressed.
Divide dough in half, shape into two disks, and wrap each in plastic. Refrigerate for at least 30 minutes.
2. Make the Filling:
In a large bowl, toss sliced apples with lemon juice.
Add cinnamon, nutmeg, salt, sweetener, arrowroot, and vanilla. Stir until evenly coated. Let sit while you roll the dough.
3. Assemble the Pie:
Preheat oven to 350°F.
On a sheet of parchment, roll out one dough disk into a circle large enough to fit a 9-inch pie pan. Transfer the dough to the pan and press gently into the bottom and sides.
Add the apple filling, arranging apples evenly.
Roll out the second disk and place over the top. Crimp edges to seal. Cut a few slits in the top crust for steam to escape.
Brush with egg wash and sprinkle with a touch of monk fruit sweetener, if desired. *naturally occurring from apples
4. Bake:
Bake for 45 to 55 minutes, or until crust is golden brown and filling is bubbling. If crust starts to brown too quickly, cover edges with foil.
Let cool for at least 1 hour before slicing so the filling sets properly.

NUTRITION Per Serving % of Daily Value

Calories 270 —
Total Fat 21g —
Saturated Fat 7.5g —
Polyunsaturated Fat 1.3g —
Monounsaturated Fat 9.2g —
Trans Fat 0g —
Cholesterol 63mg —
Sodium 120mg ~5%
Total Carbohydrates 16g —
Dietary Fiber 3.8g —
Total Sugars 5.5g* —
Protein 5.2g —
Vitamin A 230mcg ~25%
Vitamin C 3.6mg ~4%
Vitamin D 0.3mcg ~2%
Potassium 180mg ~4%
Calcium 45mg ~4%
Iron 1.1mg ~6%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here