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Filling:
Crust:
Make Filling:
Squeeze lemon juice on to keep from browning and for taste as you build up the pile of apples.
Add sucralose-type sweetener, cinnamon, and cloves (if using) to taste, making sure to taste the apples as you go along.
Put the apples into a deep casserole (mine is about 3" to 4") and spread them around.
Make Crust and Assembly:
Mix the nuts with the extra sucralose-type sweetener with your hands and begin to compact the nuts.
Place them in a thick layer on top of the apples and press down so they come together and form a crust. Completely cover the apples.
Bake on a cookie sheet (to prevent spills) in a 350°F oven until the juices are bubbling up. Remove from the oven and cool. It will sink a bit after cooking.
Serve warm. (It warms well in a low oven.)
Poster's Notes:
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
3-1/2 to 4 lbs. apples (I used Rhode Island Greenings, and they were fabulous)
Lemon juice
Sucralose-type sweetener to taste
Cinnamon to taste
Ground cloves (if you like them)
6 oz. ground walnuts
1 to 2 tbsp. sucralose-type sweetener
Peel, core, and slice the apples in medium-thick slices. (I had large apples, so I quartered them and sliced each into 3 to 4 slices)
Preheat oven to 350°F.
I am not sure what to call this, but I did make it with great success for a Thanksgiving dessert with lower carbohydrates than a regular pie. Part of the recipe is fairly freeform, as one really has to taste the apples as you season them. As I like the apples soft like in a 2-crust pie, I chose to put the nuts on top.