Apple Pie

Apple Pie

Print Recipe


  • olive or coconut oil cooking spray
  • 1 box Pecan Nut Thins
  • 1 egg scrambled
  • 6 apples peeled and diced (use a dense, sweet variety like Honeycrisp or Fuji, or a combination)
  • 1 Tbsp cinnamon and/or Penzey's Baking Spice
  • 1 tsp pure vanilla extract or a few drops of SweetLeaf Stevia Vanilla
  • 5 drops SweetLeaf SteviaClear
  • water just enough to cover the apples


  • Preheat oven to 350° F
  • Coat baking dish (I used a round cake pan) with cooking spray

For crust

  • In a food processor, chop Nut Thins until fine.
  • Break down scrambled egg with fork into small, fine pieces.
  • In a bowl, mix together crumbs with scrambled egg.
  • Press mixture into the bottom of baking dish.

For filling

  • Simmer apples in water for 20-30 min or until tender. Remove from heat after cooking and add 5 drops of SweetLeaf SteviaClear in 1 tsp vanilla. Stir together.
  • Add apples and cinnamon.
  • Take half of 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.


  • Bake in the oven for about 15 min.
  • Let cool and refrigerate – this makes the crust nice and chewy.
  • Reheat later or enjoy cold.


1 serving (1/6 pie slice) = 1 fruit, 1 daily allotment of crackers
Phase II Variation: Instead of using eggs in the crust, use 2 Tbsp of melted butter, ghee or coconut oil. Add a dollop of homemade whipped cream (1 small carton heavy whipping cream, 4 drops of SweetLeaf Stevia Vanilla, beat on high with an electric mixer until stiff peaks form).