The secret is in the apple cookie crust…oops, I said it! Well, now you know. Pie for breakfast everyone, because this thing has no sugar, no gluten, and in fact is packed with enough protein to pass as a protein bar!
Ooey-gooey goodness, nothing says home-grown American like Apple Pie, and this one’s no slouch. Almond flour and apple butter make the crust the main attraction, crowned by heaping stacks of cinnamon tossed apples, and a hint of anise for a warm flavor finish.
What You Need:
- 1/2 Cup Buttermilk
- 1 Tsp Vanilla
- 1/8 Tsp Stevia Powder
- 1 Egg
- 1 Tbs melted butter
- 3 Tbs Apple Butter (sweetened with apple cidar)
- 3 Cups Almond Flour
- 5 Granny Smith Apples
- 3 Tbs Lemon Juice
- 1 Cup Almond Flour
- 1/2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1 Tsp Anise
- 1/4 Cup (4 Tbs) Butter (firm)
- 1/2 Cup Apple Butter
- Heat oven to 350 degrees.
- Grease a 9.5″ glass pie pan.
- Blend buttermilk, vanilla, and Stevia powder in a mixer.
- Add the egg and then the melted butter and continue mixing.
- Finally, mix in the apple butter.
- Using a spatula, scrape the mixture into the greased pie pan and spread evenly with the spatula. (The soft brown cookie dough is easily spread with the spatula, and does not need to be pressed against the pan edges.)
- Peel and slice the Granny Smith apples, tossing them in a bowl with the lemon juice.
- Add the almond flour, cinnamon, nutmeg, and Anise.
- Cut the 4 Tbs of butter into small cubes and sprinkle over mixture.
- Add the apple butter and stir carefully together.
- Scrape out the apple filling into the pie crust, heaping it above the pan.
- Cover the crust edges with aluminum foil to prevent burning.
- Cook at 350 degrees for 45-60 minutes.
- Remove and cool before serving (preferably with vanilla ice cream!)