How To Make a Gluten-Free, Low-Carb Apple Pie
It’s never a bad thing to carve out more time for homemade pie. This is especially true as we approach the holiday season. In the second edition of The Eat Fit Cookbook, Ben McLauchlin, low-carb baking aficionado and unofficial Eat Fit ambassador, makes it easier than ever with his gorgeous peach pie that’s naturally gluten free, with no added sugar. To keep things seasonal, he’s adapted this recipe, creating a decadently delicious, gluten-free apple pie with zero added sugar.
Ingredients
- For the Crust:
- 1 1/4 cup blanched almond flour
- 1/4 cup coconut flour
- 3/4 teaspoon xanthan gum
- 1/4 cup Swerve Brown Sugar Replacer
- 3 tablespoons unsalted butter, melted
- 2-4 tablespoons cold water
- For the Filing:
- 1/2 cup Swerve Granular
- 1/4 cup Swerve Brown Sugar Replacer
- 3 teaspoons lemon juice
- 4 1/2 cups sliced apples (we like to leave the skin on)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter
- 1 fresh apple
- For the Whipped Goat Cheese:
- 4 ounces goat cheese, room temperature
- 6 tablespoons heavy cream
- 1 1/2 tablespoons Swerve Confectioners
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325 degrees. Grease a 9-inch pie pan and set aside. In a mixing bowl, combine all almond flour, coconut flour, xanthan gum, and Swerve Brown Sugar Replacer. Add butter, and with a fork, mix into dry ingredients until well-combined, with a cornmeal-like texture.
- Gradually add water by the tablespoon until mixture sticks together, but is not too wet or gummy. Press dough evenly into pie pan. Bake for 10-12 minutes. Remove and let cool before adding filling.
- In a large bowl, combine 3 teaspoons of lemon juice and apples and toss until well-coated. Allow to sit for 10 minutes. Add Swerve Granular and Swerve Brown Sugar Replacer and toss gently to coat. Cover and let stand for 1 hour. Drain apples in a colander placed over a bowl, reserving the juice.
- In a small saucepan over medium heat, combine the nutmeg, cinnamon and salt; gradually stir in reserved juice and bring to a boil. Stir for 2 minutes or until thickened. Stir in butter and whisk. Set aside for 7 minutes. Pour mixture over apples in separate large mixing bowl and gently fold in. Pour into prepared pie crust.
- Slice the fresh apple into thin slices and arrange over the top of the pie in a circular pattern.
- While the apples soak in the sweetener blend, prepare the Whipped Goat Cheese: In a large bowl or stand mixer, mix the goat cheese, heavy cream, Swerve Confectioners, cinnamon and vanilla on high speed for 5 minutes, scraping the sides as necessary. Cover and refrigerate until ready to serve.
- Increase oven to 350 degrees and bake for 30 minutes, covered loosely with foil. After 30 minutes, remove foil and bake uncovered for another 10 minutes, until crust is golden brown and filling is bubbly. Remove from oven and cool on a wire rack. Serve warm or at room temperature, topped with a dollop of chilled Whipped Goat Cheese.
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