Apple Pie

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Apple Pie
  • Olive or Coconut Oil Cooking Spray
  • 1 Box of Pecan Nut Thins
  • 1 egg, scrambled
  • 6 Apples, peeled and diced (use a dense, sweet variety like Honeycrisp or Fuji, or a combination)
  • 1-2 tablespoons Cinnamon and/or Baking Spice (Penzey’s is delicious)
  • 1 teaspoon Pure Vanilla Extract or a few drops of vanilla flavored stevia
  • Water (just enough to cover the apples)
  1. Preheat oven to 350 degrees F. Coat baking dish (I used a round cake pan) with cooking spray.
  2. For crust: In a food processor, chop Nut Thins until fine. In a bowl, mix together crumbs with scrambled egg. Press this mixture into the bottom of baking dish.
  3. For filling: Add apples, cinnamon, vanilla/stevia and water to a skillet and cook on medium-high heat until apples are soft and the water is evaporated. Take half this mixture and blend until smooth in a blender or food processor. Add the pureed apples to the chunky apples and spoon on top of the Nut Thin crust.
  4. Bake in the oven for about 15 minutes. Let cool and refrigerate - this makes the crust nice and chewy. Reheat later or enjoy cold!
Phase II Variation: Instead of using eggs in the crust, use 2 tablespoons of melted butter, ghee or coconut oil. Add a dollop of homemade whipped cream (1 small carton heavy whipping cream, 4 drops of vanilla flavored stevia, beat on high with an electric mixer until stiff peaks form).


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