APPLE PIZZA PIE

APPLE PIZZA PIE

A delicious shortbread crust topped with a cream cheese filling and mildly-spiced diced cooked apples. This tart is made quickly and if you put it in the freezer for half an hour or so, it will be ready to eat.  I prefer unsalted butter in the cream cheese filling otherwise the filling can taste too salty.  This is an amazingly easy quick and easy pie to put together and it tastes absolutely wonderful, especially when the crust sets up once the pie has chilled.

Shortbread Crust:

1¹/₂ cups Gluten-Free Bake Mix 2, (375 mL)

  OR Grain-Free Bake Mix, OR Keto Bake Mix, OR

  almond flour plus 2 tbsp oat fiber (30 mL)

¹/₃ cup powdered sweetener (75 mL)

¹/₂ cup butter, melted (125 mL)

¹/₄ tsp almond extract (1 mL)

Cream Cheese layer:

8 oz regular cream cheese, softened (250 g)

Liquid sweetener to equal ¹/₂ cup sugar (125 mL)

¹/₄ cup unsalted butter, softened (60 mL)

1 tbsp whipping cream (15 mL)

1 tsp vanilla extract (5 mL)

Apple Layer:

1 large apple or 2 small apples

1 tbsp water (15 mL)

1 tsp lemon juice (5 mL)

1 tsp butter (5 mL)

¹/₂ tsp cinnamon (2 mL)

Liquid sweetener to equal 2 tbsp sugar (30 mL)

Preheat the oven to 350°F (180°C).

Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix  and powdered sweetener.  In small bowl, place butter and nuke about 50 seconds until butter has melted.  Stir in almond extract.  Make a well in dry ingredients and pour butter into the well.  Fold the dry ingredients and the wet ingredients until well-combined.  Spread in 8-inch (20 cm) tart pan with removable ring, if possible, otherwise use a regular glass pie dish.  Bake 14 minutes, or until beginning to turn golden brown in spots.

Cream Cheese Layer:  In food processor, process cream cheese, liquid sweetener, unsalted butter, whipping cream and vanilla extract.  Spread cream cheese mixture over baked crust and top with cooked apples.  Chill until serving time. 

Apple Layer:  Peel and core apple or apples (depending on their size) and cut into small diced pieces.  In casserole dish with lid, place apples.  Pour water and lemon juice over the apples and stir to combine.  Place lid on dish and nuke 2 minutes, or until apples are soft (I have a powerful microwave oven).

In frying pan, stir fry apples in butter and sprinkle with cinnamon, about 2 minutes.  Remove pan from heat and stir in liquid sweetener.

Yield:  8 servings

1 serving

363.8 calories

6.5 g protein

34 g fat

0.4 g fiber

7.8 g net carbs