Healthy Petty Aunt Apple Cream Pie

OMG Amazing Healthy Petty Aunt Apple Cream Pie is a lower carb - spin off of a viral Apple Pie Recipe sent to PostSecret by an anonymous user. I wish I could thank them.

This low carb version of the Apple Cream Pie uses Granny Smith apples and comes out to 8 net carbs with the crust recipe provided. This recipe is an apple taste explosion and is worthy of your holiday or special occasion table. Delicious.

Course Dessert

Cuisine American

Keyword gluten free, No Sugar Added

Prep Time 30

Cook Time 50

Total Time 1 20

Servings Servings

Calories 276kcal

Author Brandy

Equipment

Ingredients

Pie Crust

2.5 cups Almond flour Cashew flour is amazing in this recipe too
⅓ cup allulose *granulated. You can use the sweetener of your choice.
¼ tsp salt
¼ cup butter melted
1 egg beaten
1 tsp vanilla extract *optional

Pie Filling

3 Granny Smith Apples Peeled and grated
¼ tsp Citric Acid *or a tbsp of lemon juice
¼ cup butter melted
1 cup Allulose
½ tsp Xanthan Gum *SCANT ½ teaspoon. This means not overfilled or rounded and can even be a smidge short.
1 tsp Cinnamon
1 tsp Nutmeg
pinch Ginger
½ cup Heavy Whipping Cream
2 Eggs beaten

Instructions

Pie Crust - Make this first

Preheat oven to 350F and oil a deep pie dish well with your choice of oil.
In a large mixing bowl, combine the almond flour, sweetener and salt.
Beat the egg, vanilla and melted butter together in a small bowl to combine before adding it to the dry mixture.
Mix all of it together until it is uniform and combined. It will be crumbly and seem dry - this is how it is supposed to be. Don't be tempted to add more oil or water.
Press dough evenly into the pie dish, being careful to make sure it is even up the sides. Flute the edges if desired and use a small amount of water on your fingers to repair cracks.
Poke holes all along the bottom of the crust with a fork and bake for 10 minutes (it will still be soft). Cool in the fridge while you prepare the filling. It cannot be burning hot when you fill it or your crust will be soggy later.

Apple Pie Filling

Preheat oven to 400F
Peel apples if desired ( I like the peels) and then grate them with a cheese grater or food processor. Sprinkle with citric acid (or lemon juice) and stir. Place them into the pie crust.
Melt the butter in a small pan on the stove or a bowl in the microwave. Add the spices, xanthan gum, cream and eggs to the butter and mix until combined.
Pour this cream mixture over the apples. Carefully cover the edges of the crust with foil so that the nut flour crust doesn't burn.
Bake for 10 minutes at 400°F and then turn down to 350°F and bake for 30-40 minutes longer until mostly set.
Cool for at least 20 minutes to "set" and serve with desired toppings or refrigerate. See post for tips. Keeps for 3-5 days covered and chilled.

Notes

The nutritional info provided is based on making 12 equal slices.

Nutrition