Apple Pie

8 cups sliced apples

1/2 cup fresh squeezed orange juice

1/2 cup Birch Xylitol

1 teaspoon English Toffee Stevia

Cinnamon to taste – sprinkled all over the apples

Placed into deep dish pie crust made with almond flour and butter.  You could use almond flour and coconut oil, if you don’t want the butter.  We love butter!

Top with another crust and bake at 350 until golden brown.  It took about 45 minutes.  We had to shield the pie with foil to keep it from overbrowning while the apples got tender.



Filed under Recipes

2 responses to “Apple Pie

  1. A Table in the Sun

    I love the addition of orange juice in your pie. Have you tried adding orange zest too? I slipped some zest into my dairy free pumpkin pie today. I love that fresh pop!

  2. It was done on a whim, because I had some fresh squeezed orange juice leftover from making cranberry sauce. I love your idea of adding orange zest to the pumpkin and will certainly try that the next time. Thanks!

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