Apple Pie🥧

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• ¼ cup ice water

For the filling:

• 6-8 large apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
• ½ cup monk fruit sweetener (granulated)
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces

Instructions:

Make the crust:

1. In a large bowl, whisk together the flour and salt.
2. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, tossing with a fork until the dough comes together.
4. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie plate. Transfer to the pie plate and crimp the edges.
6. Roll out the second disk of dough and cut into strips for a lattice top.

Make the filling:

1. In a large bowl, combine the sliced apples, monk fruit sweetener, flour, cinnamon, nutmeg, salt, and lemon juice. Toss to coat.
2. Pour the apple mixture into the prepared pie crust.
3. Dot the top with the butter pieces.
4. Arrange the lattice strips over the filling, weaving them together.

Bake the pie:

1. Preheat oven to 425°F (220°C).
2. Place the pie on a baking sheet and bake for 15 minutes.
3. Reduce the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
4. Let the pie cool completely before serving.

Tips:

• For a sweeter pie, you can increase the amount of monk fruit sweetener.
• You can use a pre-made pie crust to save time.
• To prevent the filling from becoming too runny, be sure to drain the apples well after slicing and tossing with the lemon juice.

Enjoy your delicious and low-sugar apple pie!