Low Carb Apple Pie(Easy +Keto)

 

Low carb apple pie recipe is an absolute gem! Just as sweet and tart as the real thing, serve this pie with vanilla ice cream for the best dessert ever!

Ingredients:

Pie Crust:

• ▢2 Low Carb Pie Crust
• ▢1 Egg whisked

Filling:

• ▢3 Pounds Zucchini or Summer Squash (about 6 medium zucchinis)
• ▢2 Tablespoons Unsalted Butter
• ▢1 Teaspoon Cinnamon
• ▢1/2 Teaspoon Nutmeg
• ▢1/2 Teaspoon Kosher Salt
• ▢1 Tablespoon Lemon Juice
• ▢1 Teaspoon Vanilla
• ▢1 Cup Swerve or Lakanto (see sweetener notes below) granular
• ▢1 Teaspoon Xanthan Gum

           

• Instructions:

• Prepping the Crust:

  • Prep your pie crusts, but don't bake them. Allow them to chill in the fridge for at least an hour (this can be prepped ahead of time) as you make the filling.

  Filling:

  • Chop off the ends of the zucchini, and use a veggie peeler to peel off the skin. Cut zucchinis into thirds. Use a mandolin to slice the zucchini into 1/4" slices.
  • Add 2 tablespoons unsalted butter to a large nonstick (one that you have a lid for) and melt over medium heat. Once melted, add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt,1 tablespoon lemon juice,1 teaspoon vanilla, and 1 cup erythritol. Stir ingredients together.
  • Add the zucchini slices and stir to coat. Bring ingredients to a gentle simmer and cover with a fitted lid. Steam the zucchini for 15 minutes.
  • Remove the lid, stir in 1 teaspoon xanthan gum, and cook uncovered for about 30 minutes, keeping the liquid at a steady simmer -- you'll know the filling is done once most of the liquid is gone, and the filling has become sticky. Remove filling from heat and set aside, allowing it to cool for at least 30 minutes.

  Assembling:

  • Preheat oven to 400 F.
  • (NOTE: This step can be done as soon as the dough has chilled in the fridge for 1 hour. I like to do this while I'm cooking the zucchini to save time) Roll 1 of the pie crust between 2 sheets of parchment paper until it's a 13", even circle. Fit the rolled crust into a greased pie pan, allowing excess to drape over the edges. Add filling in an even layer to the pie pan. Place the pie back in the fridge while you roll out the second crust.
  • Roll the second crust between 2 sheets of parchment paper, until it's a 13" circle (same as above).

    EASY: Place the 2nd pie crust on top of the filling. Cut the excess crust, then seal and flute the edges. Cut 4 large slits in the crust (so the air can release).*

    FOR THE LATTICE (more difficult, as shown above): Cut the pie crust into long 1" wide strips using a pizza or ravioli cutter. Lay 3-4 parallel strips, leaving 1/2"-1" in between them. Place a strip perpendicular, and weave in between the strips. If the lattice cracks, place your dough in the freezer for a few minutes to allow the butter to harden before continuing. Continue until you've formed the lattice over the entire pie. Cut the access, then seal and flute the edges.*
  • Place pie on a rimmed baking sheet, and cover with foil. Place in the center of the oven and cook for 30 minutes.
  • Remove pie from the oven. Remove foil from pie. Use a pastry brush to brush to the top of your crust with a whisked egg. Bake pie for another 10-15 minutes, you'll know the pie is done when the top becomes golden brown.
  • Wait for the pie to cool before slicing (about 20 minutes). Enjoy!