Keto Recipes | KETO APPLE PIE (WITH OUR SUPER FLAKY PIE CRUST!) #keto #apple #pie

Keto pie crust is the perfect base for any type of baked goods, lemon tarts, pecan pie, blueberry pie, pumpkin pie,  Mock Apple pie, cheesecakes or keto dessert.

It’s by far the closest recipe that you’ll find that resembles a homemade pie base from regular wheat flour, but its made from a mix of almond flour, coconut flour and a secret ingredient that you’ve already got in the fridge. Butter, or Lard (Dairy Free)

KETO APPLE PIE (WITH OUR SUPER FLAKY PIE CRUST!)

PIEPREP TIME: 20 MINUTES

COOK TIME: 1 HOUR

CHILLING TIME: 1 HOUR

Expect from this keto apple pie a suuuper flaky pie crust paired up with an unbelievable zucchini filling... that might just give apples a run for their money! Pinky promise.  

INGREDIENTS

FOR THE KETO PIE CRUST

• 2 batches suuuper flaky keto pie crust

FOR THE 'APPLE' FILLING

• 1 teaspoon ground ginger
• 1/8 teaspoon allspice
• pinch kosher salt
• 2/3-1 cup golden erythritol allulose or xylitol, to taste
• 1/2-2/3 cup lemon juice to taste
• 56 g unsalted grass-fed butter
• 2 kg zucchini peeled and diced
• 1 tablespoon cinnamon *
• 1 teaspoon nutmeg freshly ground

SERVING SUGGESTIONS

• our (no-churn!) vanilla ice cream
• gooey caramel sauce

INSTRUCTIONS

FOR THE KETO PIE CRUST

1. See recipe video for guidance on the pie crust, and whip up a double batch! You can make it three days ahead, or even freeze it for a couple months (simply thaw it out in your fridge overnight and roll it out per usual!). 

FOR THE BROWN-BUTTER 'APPLE'

1. Heat up the butter in a Dutch oven or large pot over medium/low heat. Continue to simmer the butter, stirring once in a while, until fully browned (about 4-6 minutes).
2. Add in the zucchini, spices, salt and mix everything together. Add in the lower amounts of sweetener and lemon juice, cover, lower heat to low, and let simmer for 15 minutes. Remove lid and taste for sweetness and acidity; you’ll most likely need to add more of both (don’t be afraid of the lemon juice, as it’s acidity is what will give it that apple kick once it’s thoroughly absorbed).
3. Cover once again and cook for 10 more minutes. Remove the lid, taste again, and allow to cook uncovered for 15-20 minutes longer to thicken up the juices. Allow to cool completely before filling up the pie! 

TO ASSEMBLE THE PIE

1. Preheat oven to 390°F/200°C. Lightly butter a 9 inch pie pan. Roll out 1 batch of pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pie dish, using the parchment paper as an aid. Refrigerate while you prepare the rest. 
2. Roll out the second pie crust and trim to desired width for lattice (roughly 1 1/2 inch). Take your pie dish out of the fridge, fill up with chilled 'apple-zucchini' and weave the lattice, crimping the edges to seal. You'll have leftover pie crust, which I simply re-roll and turn into crackers!
3. Brush with egg wash and bake for 15 minutes. To get a shiny finish, take your pie out of the oven and brush it quickly and lightly again with more egg wash (grain free baking beautifying hack!). Return to oven and bake until fully golden (20-25 minutes longer). Allow to cool completely to allow the filling to set... or honestly try a slice lightly warm after roughly 20 mins (won't be fully set but oh-so-good!)!

keto recipes Dinner,keto recipes Easy,keto recipes For Beginners,keto recipes Chocolate,keto recipes Ketogenic,keto recipes Breakfast,keto recipes Dessert,keto recipes Crockpot,keto recipes Lunch,keto recipes Chicken,keto recipes Snacks,keto recipes Beef,keto recipes Fat Bombs,keto recipes Videos,keto recipes Vegetarian,keto recipes Sides,keto recipes Meal Prep,keto recipes Instant Pot,keto recipes Bread,keto recipes Dairy Free,keto recipes Soup,keto recipes Healthy,keto recipes Simple,keto recipes Best,keto recipes Casserole,keto recipes Shrimp,keto recipes Low Carb,

Share this post