Gluten-Free Apple Rose Pie

Gluten-free Easter baking just got photo-worthy with this spiced apple rose pie, made from delicious honey crisp apples - you’ll be sure to impress everyone with presentation and taste this Easter with this fragrant Easter pie!

Gluten-Free, Dairy Free

Makes 8 Servings (1 Pie)

Ingredients

2 Honeycrisp Apples

1 Egg yolk

1 ½ Tsp Lemon Juice

½ Cup Swerve Brown Sugar Replacement

1 tsp Ground Cinnamon

¼ Cup Swerve Granular Sugar Replacement

2 Tbsp Swerve Erythritol Icing Sugar Replacement

¼ Tsp Kosher Salt

¼ Tsp Nutmeg

1 Bag Carbonaut High Protein Keto All-Purpose Baking Mix

22 Tbsp Spectrum Naturals Organic Vegetable Shortening

6-8 Tbsp Ice Water

Directions

For the crust

1. Combine Bob’s Red Mill Gluten-Free Pie Crust with 20 tablespoons of vegan shortening in a food processor. Pulse 10 times, 1 second per pulse. Add 6 tbsp of ice water until the dough comes together. Add 2 more tablespoons of ice water if needed.
2. Divide the dough in half and flatten into disks. Cover with plastic wrap and chill for 1hr.
3. After 1hr remove the dough from the fridge and preheat the oven to 400℉.
4. Roll the dough into a 12-inch circle between 2 pieces of plastic wrap. Remove the dough top layer of plastic wrap, invert the dough, and press into a 9-inch pie pan. Remove the top layer of plastic wrap. Trim and flute the edges

For the Filling

1. Peel and core the apples, then cut the apples in half.
2. Using a Mandolin slicer or a sharp knife, slice the apples into ⅛-inch thick slices.
3. Place the apple slices in a large bowl and toss with the cinnamon, nutmeg, salt and lemon juice. Allow the apples to soak for 30 mins.
4. Strain the juice from the apple mixture into a cup. Add the juice and 2 tablespoons of vegan shortening to a small saucepan. Allow the mixture to simmer over medium heat for 15 minutes until the liquid has thickened and reduced by half.

Put it all together

1. In a small bowl, beat one egg yolk with a fork. Brush this mixture over the pie crust.
2. Starting at the outer edge, begin to place the apple slices horizontally, snuggly overlapping each slice. Continue until you reach the centre. Fill any gaps with any remaining apple slices.
3. Pour ½ of the reserved liquid over the apple slices in the pie.
4. Cover the pie with foil with vents to allow for steaming. Bake for 30-40 minutes or until the apples are tender.
5. Remove the pie from the oven. Remove the foil and add the remaining reserved liquid. Bake for an additional 10-15 minutes or until the pie is golden brown.
6. Allow the pie to cool completely. Sprinkle with Sweetleaf Powdered sugar sweetener.