The raw chocolate tart from the other day was very popular when we had the family over for the twins’ birthday last weekend. But to tell you the truth, my favorite cake on the table was the apple pie. The less sugar I eat, the more I appreciate that everything does not have to taste so sweet. And in this apple pie, all the sweetness comes from the apples. It has no sugar or sweetener added. And it was just perfect for me!
This also means that this is not a sweet apple pie as you know them. And that’s important to remember so you don’t get disappointed. If you want, you can add a little bit of your preferred sweetener. It doesn’t have to be much, maybe just 1 tablespoon for the crust and 1 tablespoon for the vanilla cream. A full cake with only 2 tablespoons of added sugar will still be very much sugar reduced compared to the original recipe.
Also I’d like to add a few words on the crust. It’s nice and firm and it holds the cream well but it’s still not like your regular crust. It crumbles a bit easier and isn’t as crisp.
This recipe contains affiliate links.
1 APPLE PIE
CRUST
- 100g of fine almond flour
by Sukrin (cannot be substituted for other types of almond flour)
- 2 tablespoons of psyllium husks
- 150g unsalted butter, room temperature
- 1 tsp of vanilla powder
- 1 tsp of baking powder
VANILLA CREAM
- 1 cup (200 ml) of heavy cream
- 2/3 cup (150 ml) of full fat sour cream (38-50%)
- 1 tsp of vanilla powder
- 3-4 apples, cut into small chunks
- 2 tsp of cinnamon
DIRECTIONS
2. In a bowl, combine almond flour, psyllium husks, vanilla powder and baking powder. Toss in the soft butter and mix well with a spoon. Finish off by using your hands to really massage the butter into the flour until you have a firm, greasy dough.
3. Press the dough into a greased tart dish. Mine is a rectangle one that measures 36×13 cm. Check it out HERE
4. Bake the crust in the oven for 10-12 minutes or until it becomes lightly golden. Take it out and allow it to cool completely in the fridge.
5. Cut the apples into small chunks and mix with 1 tsp of cinnamon.
6. Carefully remove the cooled pie crust from the tart dish. This is only possible if you used a tart dish with loose base.
7. In a bowl, whisk sour cream with vanilla powder. In a different bowl, whisk the heavy cream into a pretty firm whipped cream. Mix the content of the two bowls together. Fill in the vanilla cream in the pie crust and place the apples on top of the cream. Sprinkle with some cinnamon on top before serving.
Products mentioned in this recipe:
Bounty Cake
Orange-almond cake
The perfect brownie (with chia seeds)
Birthday party – with lots of cakes
Leave a Reply