Metabolic Health Apple Pie with Almond-Oat Crust & Turmeric-Ginger Filling

Instructions

1. 1

   Combine almond flour, ground oats, ground flaxseed, sea salt, and turmeric powder in a large mixing bowl, whisking to distribute the turmeric evenly throughout.

2. 2

   Cut the cold ghee cubes into the flour mixture using a pastry cutter or fingertips until the texture resembles coarse breadcrumbs with some pea-sized pieces of fat remaining visible.

3. 3

   Drizzle ice water over the mixture one tablespoon at a time, mixing gently with a fork until the dough just comes together; the mixture will be slightly more crumbly than traditional pie dough.

4. 4

   Divide the dough in half, shape each portion into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 45 minutes or up to overnight.

5. 5

   Toss the sliced apples with lemon juice immediately after cutting, then combine them in a large bowl with monk fruit sweetener, allulose, cinnamon, grated ginger, nutmeg, psyllium husk powder, apple cider vinegar, vanilla extract, walnuts, and chia seeds, stirring gently to coat evenly and letting the mixture sit for 15 minutes to allow psyllium to absorb excess moisture.

6. 6

   Remove one dough disk from the refrigerator and let it sit at room temperature for 8 minutes, then roll it out gently between two pieces of parchment paper into a 12-inch circle about 0.125 inch thick.

7. 7

   Transfer the rolled dough to a 9-inch pie dish by sliding it from the parchment and settling it gently into the dish without stretching, allowing excess to hang over the edges.

8. 8

   Spread the apple filling into the prepared crust, mounding it slightly in the center and discarding any excess liquid that has accumulated in the bowl.

9. 9

   Roll out the second dough disk between parchment to a 10-inch circle and either lay it whole over the filling or cut it into 0.5-inch strips and weave them into a lattice pattern over the top.

10. 10

    Trim the overhanging edges to 1 inch, fold them under, and crimp decoratively with your fingertips or a fork to seal the top and bottom crusts together.

11. 11

    Brush the entire surface of the pie crust with the egg wash and sprinkle with sunflower seeds if desired, then use a sharp knife to cut three small vents in the top crust for steam escape.

12. 12

    Refrigerate the assembled pie for 20 minutes while you preheat the oven to 375°F.

13. 13

    Place the pie on the lower oven rack and bake for 50 to 65 minutes, until the crust is golden brown and the filling bubbles gently at the vents, tenting with foil during the last 15 to 20 minutes if browning too quickly.

14. 14

    Transfer the pie to a wire cooling rack and let it rest at room temperature for at least 5 hours before slicing, allowing the psyllium-thickened filling to set completely and the flavors to deepen.

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