LOW CARB KETO APPLE PIE. Tastes like the real thing! A sugar-free low carb apple pie really is possible with a secret-ingredient keto apple pie filling and an almond flour crust.

INGREDIENTS

KETO APPLE PIE FILLING:

1/2 cup Unsalted butter (salted)
1/4 cup Besti Powdered Monk Fruit Allulose Blend

6 tbsp Lemon juice (divided)
2 tsp Cinnamon
1 tsp Nutmeg

1/2 tsp Cardamom
1 tbsp Unflavored gelatin powder
(~6-7 cups, ~50 oz, peeled, sliced and diced into 1/2 inch pieces)5 medium Yellow squash

1 tsp Vanilla extract (optional)
1/2 tsp Maple extract (optional)

KETO APPLE PIE CRUST:

3 3/4 cup Wholesome Yum Blanched Almond Flour

1/3 cup Besti Monk Fruit Allulose Blend
1/2 tsp Sea salt
(unsalted, measured solid, then melted)1/2 cup Unsalted butter

1 large Egg
1/2 tsp Vanilla extract (optional)
1 tbsp Unflavored gelatin powder

2 tbsp Water

INSTRUCTIONS

APPLE PIE FILLING:

Whisk the gelatin powder with 3 tablespoons lemon juice in a small pinch bowl. To bloom, put it aside.
Melt the butter over medium heat in a large 3.5-quart saucepan. Stir in the powdered sweetener, the cardamom, cinnamon, nutmeg, and remaining THREE tablespoons lemon juice.

Whisk it into the pan when the gelatin mixture has thickened, until it gets dissolved.
To the pan, add the diced squash. Bring to a simmer. For about 30-40 minutes, until the squash is very soft and the mixture has thickened, simmer over medium heat, similar to apple pie filling.
Stir in the maple extracts and vanilla.

Until no hotter than lukewarm, set the filling aside to cool, at least 20 minutes.

KETO APPLE PIE CRUST:

Meanwhile, preheat the oven to 350 degrees F.
Follow steps 1-3 from this almond flour pie crust recipe to make the pie crust dough, BUT you will use the amounts of vanilla, sweetener, sea salt, butter, egg, and almond flour above. (For the top crust, this is an extra amount.)

Add the water and gelatin powder, and until it gets uniform, use a hand mixer to combine.
In half, divide the dough. Into the lined pie pan, press half of the dough, including the bottom and going up the sides. The 2nd half of the dough, set aside.
For 10-12 minutes, bake the crust in the oven, until it gets just lightly golden.

Set aside to cool for at least 10 minutes when done before adding the filling.
Meanwhile, between two lightly oiled pieces of parchment paper, place the remaining half of the dough. To roll out to a circle slightly larger than the top of the pie pan, use a rolling pin over the parchment paper, for the top crust.

KETO APPLE PIE ASSEMBLY:

If it has cooled, preheat the oven again to 350 degrees F. Before assembling, make sure to no hotter than lukewarm, the filling and bottom crust are both cooled.

Gently to the cooled bottom crust, transfer the cooled filling.
Off the rolled out top crust, lift the top piece of parchment paper. Carefully and rapidly flip the top crust over onto the pie using the bottom piece of parchment paper, then gently peel off the parchment paper. To cut any excess top crust off the edges, use a knife, making sure it still completely covers the bottom crust. To press the edges down to seal, use your fingers. In the top of the pie, cut FOUR slits.
Until the edges are browned, bake for 20-25 minutes. With foil, cover the edges of the pie and for an additional 5-15 minutes, bake, until the top crust is semi-firm to the touch and light golden.