It’s fall and the holidays are fast approaching. I don’t know about you guys, but if I can avoid my Aunt’s pancreatic assaulting desserts, I’m gonna! Rather than add pounds of sugar into your desserts this year, use monk fruit sweetener! It’s the same damn taste but without the calories, cavities, and multiple trips to the shitter afterward.
While you’re keeping it sugar-free, might as well make it gluten-free and paleo. Like, why not? This graham cracker crust is like crack, I swear. I know my stepdad is going to pick at the crust and leave the filling like he does with every pie…. and if he does it with this recipe, there will be war!
Here’s my relatively simple but still kind of a pain in the ass apple pie recipe….
Graham Cracker Crust Recipe
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 4 tablespoons honey
- 1/4 cup melted ghee
Preheat oven to 350 degrees
Combine dry ingredients first and then the wet ingredients
Use your hands to collect all the dough and roll it into one big ball
Place the ball in the pie pan and gently press the dough until its flat and goes up the sides of the dish
Bake for 12 minutes
Let cool while your filling is being prepped
Apple Pie Filling Recipe
- 5 large apples
- 1 cup monk fruit sweetener
- 1 tablespoon cinnamon
- 1 teaspoon sea salt
- 1/4 cup almond flour
- 1 tablespoon tapioca flour
- 1/4 cup ghee
Chop your apples into chunks and place them in a pot with your ghee
Cook on medium-high heat for 10 minutes and then add cinnamon, monk fruit, and sea salt
Cook until apples are soft and have produced a lot of liquid in the pot and then add your tapioca and almond flour.
Pour the filling on top of your crust and bake at 350 for 10 more minutes.
Let cool for 20 minutes