There is nothing like a good old-fashioned apple crumble pie, so we wanted to create a gluten-free, sugar-free version for this book. You can use any type of apples, but in our opinion slightly tart varieties with low a glycemic load, such as Granny Smith or pippins, yield the best results. Denene has found that Fuji apples, for example, contain too much sugar for some diabetics. You can peel the apples if you like, but we recommend leaving the peel on for added nutrients and fiber. This pie is delicious on its own, but even better with sugar-free vanilla ice cream.
Ingredients
- 1 unbaked piecrust
Crumble Topping
Apple Filling
- 5 cups (28 oz / 794 g) thinly sliced apples (about ¼ inch thick)
- 1 cup Splenda or Stevia Extract in the Raw, or ½ cup New Roots Stevia Sugar
- ¼ cup (1 oz / 28 g) almond flour
- 1½ teaspoons ground cinnamon
- 2 tablespoons salted butter or margarine, melted
- 1 teaspoon fresh lemon juice
- ½ teaspoon liquid stevia
How to Make It
- Preheat the oven to 375°F (191°C). Have the piecrust ready.
- To make the topping, put all of the ingredients in a small bowl and stir with a large spoon or rubber spatula until thoroughly combined. The mixture should be crumbly and dry. If it lumps up rather than forming crumbles, refrigerate for about 30 minutes, until hardened, and then crumble it with your fingers.
- To make the filling, put the apples in a large bowl. In a separate bowl, combine the Splenda, almond flour, cinnamon, butter, lemon juice, and liquid stevia and stir gently with a large spoon or rubber spatula until thoroughly combined. Add this mixture to the apples and mix together until all the apples are thoroughly coated. Then pour the mixture, juices and all, into the unbaked piecrust; the apples will mound up higher than the edges of the pan.
- Sprinkle the crumble topping evenly over the apples.
- Put the pie on a baking sheet and cover the edges of the crust with foil to prevent burning. Bake for 20 minutes, then rotate the baking sheet and bake for about 20 more minutes. Remove the foil from the edges of the piecrust and bake for about 10 minutes, until the topping and crust are golden brown.
- Let the pie cool for at least 1 hour before slicing and serving. Keep refrigerated.