Method
Preheat an oven to 400°F.
For the crust:
- Combine low protein baking mix, butter, and sugar together in a large bowl with your hands until a coarse texture is achieved.
- Add water and combine with your hands until a dough is formed.
- Leave to rest for 10 minutes.
- Dust a clean work surface with low protein baking mix, and knead the dough until smooth.
- Divide the dough into two parts. Roll it out using a rolling pin to create two 11-inch circles. Use the rolling pin to lift one of the dough circles into a 9-inch parchment paper-lined pie dish, making sure to press down on the edges.
- Cut the excess dough off the sides of the pie dish, and prick the pastry base all over with a fork.
- Sprinkle a little sugar over the base of the pastry.
For the filling:
- Heat apples, sugar, butter, and cinnamon and stir in a pan over medium heat until apples are soft.
- Spoon apple mixture into pie crust.
- Top with second dough circle and press the edges of the two crusts together to seal, and use your fingers to make a crimped edge.
- Brush the top with almond milk, and use a knife to make four small slits in the top crust to allow steam to escape.
- Bake in preheated oven for 25 minutes or until golden brown.
- Cool before serving.
NUTRITION INFO PER SERVING (1/8 pie):
Calories 550 | Protein 0.7 g | Phenylalanine 29 mg
Ingredients
- 4 1 ⁄2 cups low protein all-purpose baking mix (plus extra for dusting)
- 2 sticks butter, softened
- 1/4 cup sugar (plus extra for dusting)
- 1/2 cup water, cold
- 6 medium-sized apples, cored, halved and chopped into small chunks
- 1/4 cup sugar
- 2 tsp butter
- 1 Tbsp ground cinnamon
- 2 Tbsp almond milk, unsweetened
Table
