Who doesn’t love a slice of homemade apple pie? My kids love this one along with my Easy as Blueberry Pie and You’re My Pumpkin Pie. I prefer to make my apple pie with green apples due to their tart, sour, and less sweet apple flavor profile. Unlike most apple pies that take a few hours to make my pie will give you all of the texture and flavor of a classic apple pie in much less time. Once you have made my Grain-Free Pie Crust you won’t need to bake this pie filling, as the setup is done in the fridge – so much easier! This has been our family’s favorite apple pie for years. With just 2 Tbsps of powdered erythritol, there’s much less chance for you to ride the blood sugar rollercoaster. Most of the natural sweetness is coming from the apples, not from added sugar.
This pie has been “upgraded” by me (I am a trained chef and nutritionist) with our health in mind. By ‘upgraded’ I mean giving you the taste and mouthfeel of classic apple pie without the “pie-hangover!” This is often due to all of the sugar and acellular carbs. What do I mean by acellular carbs? These are your processed grains like white flour that break down into blood sugar super fast often spiking your blood sugar leaving you crashing then craving – for more food! They no longer have their fiber walls intact as opposed to whole food cellular carbs, which are the types of carbs we want to be consuming. I use arrowroot powder in my Grain-Free Pie Crust (yes, it’s an acellular carb), but many do better with digesting this as opposed to white flour. The predominant flour in this crust is blanched almond flour – much better for our health! We like to top our pie with non-dairy vanilla ice cream, or a plain. It’s so yummy! Enjoy and let me know what you think?