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What do you think of when you think of apple pie? Does it make you want to snuggle next to a fireplace? Toes tucked under you? Does a warm, sweet filling and crumbly crust melt in your mouth? Does it bring back memories of Grandma’s homemade apple pie, stuffed full of tart apples for the holidays?
When Sarah and I were deciding which recipes to include in The Sweeter Side of Candida, we both knew we’d have an apple pie. A cookbook featuring some of our favorite holiday desserts wouldn’t be complete without the hallmark of Americanism, Thanksgiving, and fall.
Seriously, every cookbook should have at least one favorite like this.
But instead of a sugar-laden, gluten attack, you’ll feel great after eating this pie. Your guests will never know it’s sugar and gluten-free. And because it uses green apples (more sour, less natural sugar), it’s candida-friendly so it’s perfectly safe AND healthy for everyone!
You’re The Apple of My Pie
- 3 cups almond flour
- 8 tablespoons cold butter OR coconut oil
- pinch celtic sea salt
- stevia to taste
- 6 Medium Granny Smith apples (cored, peeled and sliced into 1/2 inch thick slices)
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon butter (cut into pieces)
- stevia to taste
||Preheat oven to 450 degrees. |
||In a small mixing bowl, combine crust ingredients with a pastry cutter or give it a whiz in a food processor until well combined and you can form it into a ball. Divide the pie crust dough in half. |
||Press one of the halves into a pie plate. Roll out the other half between two sheets of lightly greased wax paper. Remove the top piece of wax paper and set that pie crust aside. |
||For the filling: In a medium mixing bowl, combine apples, lemon juice, arrowroot powder, cinnamon, and nutmeg. Add stevia to taste - a little at a time until just a bit too sweet (the sweetness dulls when baking). |
||Pour filling into unbaked pie crust. Cut the butter into pieces and lay randomly over filling. |
||Carefully lay the pie crust you set aside on top of the filling and gently peel back the second wax paper. Seal edges and flute. |
||Place pie cover over edges or cover edges with foil to prevent burning. Lightly lay a sheet of foil overtop the pie crust. |
||Bake for 15 minutes. Reduce heat to 350, remove sheet of foil, and bake 45 min. longer. |
||Serve warm or refrigerate until later. Store leftover slices in refrigerator. |
The Sweeter Side of Candida
Are you looking for more sugar-free, gluten-free recipes? The Sweeter Side of Candida is filled with over 70 delicious desserts just like this one! Whether you need a mid-afternoon snack or a decadent dessert for a candle-lit table – we got you covered!
What homemade pie curls cozy memories around you like this one?