Keto Halloween Apple Pie
Nothing says Halloween more than this spooky apple pie. It has the traditional autumn flavors you’d expect in Keto Halloween recipes with a spooky twist. The crust is buttery, flakey, and irresistible, and it is filled with a low-carb apple filling. The top crust is carved in a pattern perfect for Halloween.
How to Make It
Step 1
To prepare the crust, add the almond flour, coconut flour, powdered erythritol, psyllium husk, and salt to your food processor. Pulse to combine. Chop the cold butter into small cubes and add them to the food processor
Step 2
Pulse again until the mixture looks like bread crumbs. Add the egg and pulse until a dough comes together. If the dough is not coming together, add a tablespoon of water. Wrap the dough with clingfilm and refrigerate it for 30 minutes.
Step 3
Peel the zucchini and apple and cut them into cubes. Add the melted butter to a saucepan and place over medium heat. Add the zucchini and apple and cook for 1 minute.
Step 4
Add the granulated erythritol, cinnamon, and lemon juice and stir. Drop the heat to low and let the filling cook for 20-25 minutes until softened. Stir periodically with a wooden spoon to prevent them from burning. Stir in the xanthan gum and take the filling off the heat.
Step 5
Once the dough has chilled enough, remove it from the fridge and preheat your oven to 180C/350 F. Cut half of the dough, wrap it, and return it to the refrigerator. Place one-half of the dough between 2 pieces of parchment paper.
Step 6
Roll out the dough until it is larger than your pie dish/pan. Transfer the dough to the pan by flipping the parchment paper over the pan.
Step 7
Fit it properly and cut out any hangovers. Use a fork to prick holes into the base to allow the heat to circulate and prevent bubbling. Add the filling to the dish and spread.
Step 8
Take the second piece of dough out of the fridge and roll it between 2 pieces of parchment paper until it is the size of your pie dish. Transfer the dough over the filling and pinch the edges to secure the bottom and top dough together.
Step 9
Cut out 2 circles in the top 1/3 of the pie, these are the eyes. Cut 2 diagonal lines under the eyes to represent a nose. For the mouth, cut half a circle from end to end and make perpendicular cuts for stitches. Brush the top with eggwash if desired.
Step 10
Bake for 20-30 minutes, until the filling is bubbly and the crust is light golden brown. Begin checking at 15 minutes and cover crust edges with pieces of foil as needed to prevent over-browning. Take the pie out of the oven and let it cool for 2 hours at room temperature before serving.
Ingredients
- Almond flour
2 cup
- Coconut flour
0.5 cup
- Psyllium Husks (Ground / Powder)
1 tbsp
- Powdered Erythritol (Icing Sugar)
0.5 cup
- Salt
0.25 tsp
- Butter
150 g
- Raw egg
1 large
- Water
1 tbsp
- Zucchini
1 medium
- Apple
0.5 medium – 3″ diameter
- Melted Butter
3 tbsp
- Erythritol Granulated
0.25 cup
- Cinnamon
1 tbsp
- Lemon juice
1 tbsp
- Baking Aids Xanthan Gum
0.13 tsp