Directions:
- FOR THE PIE FILLING:.
- Peel the apples, core them then cut them up thing using your thin slice blade on your food processor. Put in a big bowl.
- Add the tapioca, powdered sweetener, turbinado sugar, ground cinnamon and lemon juice. Mix really well to distribute all the ingredients and coat the apples. Set aside.
- Preheat your oven to 425'F.
- FOR THE CRUST:.
- As I said above, I make one crust at a time. This works much better then making two and trying to divide them evenly. I never seem to be able to get them exact. This recipe is just for one crust, I haven't made both crusts at once.
- Put the flour and salt in the food processor, pulse it a few times to combine the ingredients and fluff up the flour.
- Add the shortening and pulse to distribute. Add the cream cheese and pulse a few more times. You should have a course pebble texture when done.
- Open the food processor and feel the dough. If its soft, but not sticky and stays together then its ready. However, if its a bit crumbly add a little cold water at a time and stop the machine, continue to feel the dough. Once it sticks together nicely its ready.
- Because I used non-dairy cream cheese I didn't even need to add the water. There was enough moisture in it as it was.
- Turn the dough out onto a board and form it into a disc. Refrigerate the disc while you make the second crust. You can refrigerate the second disc for about 20 minutes if you wish. This will make it much easier to handle.
- Roll out the first disc to about 2 inches wider then your pie plate. Put the rolled dough into the plate and carefully press it down into the plate making sure all the air pockets are gone.
- Add the apple pie filling. Dab the goat's butter on top of the apples.
- Roll out the second disc and put it on top of the apples. Flute the edges with a fork or what ever way you like. Trim the excess dough from around the edge of the pie.
- Put steam vents into the top crust then brush with the creamer and sprinkle with your Z-Sweetener. The sweetener will give it a nice crunch on top.
- Bake the pie at 425'F for 12 minutes. Then reduce the heat to 350'F and bake for 25-40 minutes. I found 30 minutes was enough.
- Before removing it from the oven, test the pie with a pointed knife to make sure that the apples have cooked through. Because I didn't peel my apples they took a little longer to cook.
- Cool on a metal wrack and refrigerate after its cooled down. You can always heat up a piece in the microwave with a little piece of cheese on top. Or, if you eat it cold add a dollop of whipped cream as I did.
- Bon Appetit!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.29 Kcal (1194 kJ) | ||
| Calories from fat | 123.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.73g | 21% | |
|---|---|---|---|
| Cholesterol | 28.98mg | 10% | |
| Sodium | 151.4mg | 6% | |
| Potassium | 193.77mg | 4% | |
| Total Carbs | 40.85g | 14% | |
| Sugars | 26.26g | 105% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 1.35g | 3% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 129.77 Kcal (543 kJ) | ||
| Calories from fat | 56.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 21% | |
|---|---|---|---|
| Cholesterol | 13.18mg | 10% | |
| Sodium | 68.87mg | 6% | |
| Potassium | 88.14mg | 4% | |
| Total Carbs | 18.58g | 14% | |
| Sugars | 11.94g | 105% | |
| Dietary Fiber | 1.85g | 16% | |
| Protein | 0.62g | 3% | |
| Vitamin C | 3.7mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 21.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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