Ingredients
Pie Crust:
- 55g (7 tbs) Oat Flour
- 30g (3 tbs) Brown Rice Flour
- 7g (1 tbs) Ground Flaxseed
- 1/4 tsp Salt
- 24g (2 tbs) Butter Flavor Spectrum Organics Shortening
- 23g (1.5 tbs) Unsweetened Applesauce
- 4 tsp Unsweetened Almond Milk*
- 16 drops Stevia Extract*
Filling:
- 4 Granny Smith Apples (slightly larger than what your muffin tin will yield)
- 4 tbs Lemon Juice
- 36 drops Stevia Extract
- 1/2 tsp Apple Pie Spice
- 1/2 tsp Cinnamon
- Instructions
For the Crust:
- In a small bowl, whisk together the oat flour, brown rice flour, flax and salt.
- In a large microwave-safe bowl, add the shortening, applesauce, almond milk and stevia. Microwave at 20-second intervals, stirring between each one, until melted. Dump the dry ingredients over the wet and fold together. Form into a ball:
- Preheat the oven to 375 degrees and spray 4 mini cups with cooking spray. Divide the dough into 4 and press into the muffin cups:
- Bake for 5-7 minutes, or until the bottoms of the crust look dry.
For the Apples:
- Slice the tops off the apples, just enough to get any remnants of the stem gone. Core the apples, then use a sharp spoon/grapefruit spoon to scoop out the apple flesh, adding the flesh to a bowl (leaving 1/4″ of the flesh around the skin). After each apple is scooped out, brush the inside/top with 2 tbs lemon juice.
- Add 2 tbs lemon juice to the apple mixture, along with the stevia, cinnamon and apple pie spice. Toss together:
- Fill the pie crusts with the apple filling and bake for ~13 minutes, or until the crust appears dry and doesn’t stick to the muffin tin.
- Loosen the edges of the crust from the muffin tin with a knife. Slide two knives between the crust and tin on either side of the crust and pull the crust out.
- Carefully press the crust into the apple. If you like warm apple pies, put the apples on a plate and microwave for 20-30 seconds, or until the apple is slightly warm.
- Serve immediately with desired toppings!
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