Healthy Petty Aunt Apple Cream Pie

Step 1

Preheat oven to 350F and oil a deep pie dish well with your choice of oil.

Step 2

In a large mixing bowl, combine the almond flour, sweetener and salt.

Step 3

Beat the egg, vanilla and melted butter together in a small bowl to combine before adding it to the dry mixture.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Preheat oven to 400F

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Bake for 10 minutes at 400°F and then turn down to 350°F and bake for 30-40 minutes longer until mostly set.

Step 12

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.