Modern Food Explorer

Let’s just cut to the chase. Below is a recipe for a classic American favorite, but tweaked to be lower in sugar/ carbs for those that need to follow a keto/ low carb diet. Happy baking.

INGREDIENTS

filling

• 7 granny Smith apples
• 1/2 c. Granulated monkfruit sweetener
• 2tsp cinnamon
• 5 TBs. Water( plus 2.5 for cornstarch)
• 3 TB’s butter
• 1.5 TB’s cornstarch

Crust

• 1.8 sticks(15 tbs) butter, unsalted and cubed
• 3 c. Carbulose flour(can find on Amazon)
• 1 tsp. Kosher salt
• 1 TB’s. Granulated Monkfruit Sweetener
• 6-8 TB’s cold water

Instructions

1. Starting with the crust, place cubed butter in freezer.
2. Places salt, Carbulose and 1 TBs Monkfruit sweetener into food processor and blend for a few seconds until combined.
3. Open processor and placed cubed butter on top. Place top back on, and pulse until butter is roughly size of small 1/4″balls.it is ok if some are larger, but no bigger than 3/4″.
4. If your processor has a feed tube, keep it running while you gradually add the cold water. If you do not, add 2 TB’s at a time, pulsing 3-5 times between each add. Stop adding water once dough is moldable/does not break when squished between your fingers.
5. Remove dough from container and pat into a  ball. Wrap tightly with Saran wrap.
6. Refrigerate for 60 minutes.
7. While dough is chilling, gather ingredients for filling.
8. After rinsing apples, peel and core them. Follow that by making 1/4″slices. Set aside slices into small bowl.
9. Place butter and cinnamon in a medium stock pot.
10. Once butter is melted, put sliced apples, 1/2 c. monkfruit sweetener and water into pot.
11. Cover and cook for 5-7 minutes, or until apples begin to soften. Be sure to stir occasionally to avoid burning filling.
12. Combine 2.5 TB’s water and cornstarch in a small bowl, then add to stock pot. Ensure you are stirring the contents of pot slowly as you gradually add cornstarch mixture.
13. Once apples are soft and filling has thickened, turn off stove and set filling aside. Ensure the apples are not overly softened.
14. Pre-heat oven to 375*F.
15. After one hr, take the crust ball out of refrigerator.
16. Sprinkle flour onto surface and remove Saran wrap from the ball.
17. Divide dough into two, with one half being slightly bigger.
18. Roll larger half out until it is big enough to cover bottom and sides of a standard sized pie dish.
19. Carefully roll up the crust and unroll into bottom of pie dish. Gently press crust to conform to the dish and to seal any tears.
20. Spoon filling into the crust and smooth it until it is evenly distributed.
21. Take second half of the crust and roll it out until large enough to cover top of pie.
22. Carefully roll up and unroll on top of pie. Ensure edges of each crust are touching.
23. Take a knife and remove any excess crust and cut four slits into the top crust. Take a fork and slightly press around edges to ensure they seal together. Place foil around crust edge to avoid burning.
24. Cook pie for 1 hr or until filling reaches a temperature of 200*F and crust is golden brown.
25. Let pie cool for a minimum of 3 hours before slicing.