Low Carb Apple Slab Pie

Kerry

This week I’m working on installing some flooring in our old house. Took some time off work to do it. While this vacation time is being used for working, I do FINALLY have a real vacation coming up soon. Who’d have thought. I’m looking forward to a road trip. Tony is looking forward to that and a hockey game. He was originally going to go by himself, but figured it would be a great time to make a vacation of it. 

This week’s recipe is again using up the rest of the apples and something Tony wants. He asked for an apple pie. No problem. I’m starting off with a recipe from Southern Living for Apple Slab Pie. I’m doing a slab pie because its easier to portion. I will be cutting this recipe in half because I only have two pounds of apples left. I am also using a crumb topping to make things easier on myself.

Here are the original stats:

Here’s what I changed:

  • I’m cutting the recipe in half because of the amount of apples I have left.
  • I replaced all of the sugar with their sweetener equivalents to reduce the carbs.
  • I replaced the maple syrup with a sugar free variety to reduce the carbs.
  • I replaced the all purpose flour with almond and coconut flours to reduce the carbs.
  • I reduced the butter in the crust to fit a gluten free crust.
  • I replaced the butter in the crumb topping with a sugar free variety of syrup to reduce the calories.
  • I added an egg and xanthan gum to provide structure to the crust.

Here are the final stats:

Here is the final recipe:

Low Carb Apple Slab Pie

Serves 15

Crust

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon xanthan gum
  • 3 tablespoons melted butter
  • 1 egg
  • Water as needed

Filling

  • 1/3 cup packed light brown sugar substitute
  • 1/4 cup sugar free maple syrup
  • 3 Tbsp. cornstarch
  • 2 Tbsp. fresh lemon juice (from 1 lemon)
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • 2 lb. mixed apples (such as Granny Smith, Honeycrisp, and Gala), peeled and sliced into 1/4-in.-thick slices

Topping

  • 3/4 cups almond flour
  • 3/4 cup packed light brown sweetener
  • 1/4 cup chopped walnuts
  • 1 tsp. ground cinnamon
  • 3/4 cup (6 oz.) sugar free maple syrup
  1. In a small bowl, combine your dry ingredients and mix well for the crust. Add the melted butter and egg and mix until combined. Add water a little at a time if the dough appears to dry.
  2. Using your hands, shape the dough into a smooth ball and cover it with plastic wrap. Place it in the refrigerator for an hour.
  3. Remove the dough from the refrigerator and remove the plastic wrap.
  4. Transfer the dough into the 1/4 sheet pan. Using your hands, press the dough on the bottom and up the sides.
  5. Preheat the oven to 375 degrees Fahrenheit.
  6. Whisk together brown sugar substitute, maple syrup, cornstarch, lemon juice, cinnamon, ginger, allspice, and salt in a large bowl until combined. Add apples, and stir until well coated.
  7. Spread Filling in an even layer over chilled crust.
  8. Stir together almond flour, brown sweetener, walnuts, and cinnamon in a medium bowl until combined. Add maple syrup and stir the mixture until it forms a paste.
  9. Spread the paste over the filling.
  10. Place pie on a larger baking sheet, and bake in preheated oven until Filling is bubbling and apples are tender, 45 to 50 minutes. Transfer to a wire rack, and let cool to room temperature, about 2 hours.

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