Apple pie

Apples, Butter, Erythritol, Whiskey, Almond flour, Lemon zest, Cinnamon, Ground ginger, Almond flour, Erythritol, Butter, Egg, Coconut flakes or flour, Xanthan gum, Baking soda, Vanilla, Cooking salt

Slice: 5 min, Mix: 5 min, Fry: 1 min, Braise: 1 min, Chill in the refrigerator: 10 min, Mix: 5 min, Knead the dough: 10 min, Bake: 35 min, Let it stand: 15 min

Filling Preparation

Dice the apple (100 g) into small cubes and mix it with lemon zest (2 g).

In a separate bowl, combine all the remaining dry ingredients:

• almond flour (optional) (5 g);
• cinnamon (1 g);
• ground ginger (0.5 g);
• erythritol (15 g).

Sauté the apples in butter (20 g) for one minute. Then add the dry ingredients, mix thoroughly, and pour in the brandy, rum, or whiskey (10 g).

Simmer the mixture for another minute. After that, let the filling cool completely at room temperature or in the refrigerator.

Dough Preparation

In a separate bowl, mix:

• chicken egg (30 g)
• lemon juice (10 g);
• butter (40 g);
• sweetener (40 g);
• vanillin (~0.5 g).

In another bowl, combine:

• almond flour (60 g);
• coconut or lupin flour (10 g);
• baking soda (0.5 g);
• xanthan gum (1 g);
• salt (0.5 g).

Combine both mixtures and mix thoroughly until a homogeneous dough is formed.

Fill the baking pan almost to the edge.

Baking temperature and time:

• temperature: 170–175°C;
• oven mode: top + bottom (without fan)
• baking time: 25–40 minutes, depending on the size of the pan and your oven.

Readiness can be checked with a wooden skewer: it should come out of the center of the pie dry or with a couple of dry crumbs.

After baking, let the pie cool in the pan for 10-15 minutes, then carefully remove it and let it cool completely on a rack before serving.