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:
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add the ice water, tossing with a fork until the dough comes together.
- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 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.
- Roll out the second disk of dough and cut into strips for a lattice top.
Make the filling:
- In a large bowl, combine the sliced apples, monk fruit sweetener, flour, cinnamon, nutmeg, salt, and lemon juice. Toss to coat.
- Pour the apple mixture into the prepared pie crust.
- Dot the top with the butter pieces.
- Arrange the lattice strips over the filling, weaving them together.
Bake the pie:
- Preheat oven to 425°F (220°C).
- Place the pie on a baking sheet and bake for 15 minutes.
- 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.
- 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!