Apple Pie Filling
2 medium apples
1/3 cup sugar (using allulose)
2/3 cup water
3/4 tsp cinnamon
pinch nutmeg
1/8 tsp kosher salt
1 TB tapioca starch
Crust:
3 cups almond flour
2 TB tapioca starch
1/4 tsp baking powder
1/8 tsp kosher salt
1/2 cup coconut oil soften
1/4 cup maple syrup
Make Apple Filling
Peel apples and thinly slice in to even long sized slices.
In a sauce pot, medium heat, add water, cinnamon, nutmeg, salt, sugar, and apple slices.
Stir occasionally and allow the apples to cook on a low boil until the apples have become soften and release a lot of their liquids - about 10 minutes.
Once the apples are soft add in the tapioca starch. Start by taking some apple liquid out of the pot and stir the tapioca into a slurry and then add it back into the pot to avoid clumping.
Let the apples to cook on low for another 10 minutes then remove from heat to cool.
Make the Dough
Preheat the oven to 350ºF and line a 8x8 baking dish with parchment.
In a large mixing bowl and add the almond & tapioca flours, baking powder, and salt then stir to combine.
Next, add in the coconut oil, maple syrup.
Using your hands or spatula, combine the ingredients into a firm dough.
Set aside 3/4 cup of the dough to use as the toppings.
Press the remaining dough into the baking pan and make it into an even layer on the bottom and press the edges up the wall of the pan.
Use a fork to poke holes about every inch into the bottom crust to help bake the crust evenly.
Bake the crust for 10 minutes and then pull from the oven and add the apple pie filling onto the crust.
On top of the apple filling crumble the remaining dough evenly across the pan.
Return the pan to the oven and bake an additional 20-25 minutes or until the crust has golden edges.
Cool before serving.
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