Ingredients
Scale
- 8 apples, cored and cut into wedges
- 1 1/2 tablespoons vanilla bean paste
- 4 tablespoons real butter
- 6 Tablespoons new Swerve Sweetener
- 1 Tablespoon flour
- 2 teaspoons cinnamon
Instructions
- Melt the butter in a skillet.
- Stir in the vanilla bean paste, add the cinnamon and mix well.
- Add the apples to the pan, stirring as you go so they all get coated in the butter and vanilla mixture.
- Sprinkle the Swerve Sweetener and flour on top of the apples.
- Mix again and cook the apples over medium heat for five minutes.
- Remove the pan from the heat.
- Place the first pie crust in the bottom of the pie pan. Press the edges to the top of the pan. If you are using a pie crust that is pre-formed, you can skip this step.
- Scoop the filling into the pie crust. Determine if you intend to add a second pie crust or bake it like it is.
- Add the second crust to the top if desired and pinch the edges together. If you intend to bake it just like it is, remember you do need to cut a few slits in the top of the crust to vent it if you use a full pie crust on top. I chose to use miniature cookie cutters to cut shapes into the top of my pie crust dough, then used some of those shapes on top of the dough. A little water painted onto the back of the dough shapes with a food grade paintbrush helps them adhere to the crust. Another option is to make a lattice pie crust for the top.
- Cover the edges of the pie crust with a pie crust cover or foil so it doesn’t burn while the rest of the pie is baking.
- Place the pie in the oven and bake it. I bake my apple pie at 400 degrees for 25 minutes. The amount of time can vary depending on where you live and your oven. Pre-cooking the apples as we did allowed for less time baking the pie because the apples are already soft.
- Remove from the oven when the pie is done. Allow it to cool. Slice and top with whipped cream.
Notes
Remember – Swerve measures out cup for cup just like sugar, so you don’t have to worry about doing any crazy math to figure out how to use it in your recipes.
