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Ingredients of the crust:
- 230 g it’s us kate’s low carb muffin and cake base mix
- 12 g vanilla sugar
- 40 g erythritol
- 120 g margarine
- 1 egg, size “M”
- 60 g cold water
Filling:
- 800 g shredded apple
- erythritol to taste
- 1 tsp cinnamon
- 2 handfuls of ground walnuts (or glutenfree breadcrumbs)
Preparation:
- Measure the flour, the erythritol and the vanilla sugar into a mixing bowl, crumble with the margarine. Add the egg and the water, then knead an elastic dough.
- Wrap the dough into cling film and put it in the fridge until the filling is ready.
- Grate the peeled and cored apples, put them in a saucepan, sprinkle with some sweetener and cinnamon and simmer for a few minutes. Cool the filling to at least lukewarm.
- Remove the dough from the refrigerator and knead it on a lightly floured surface and divide it into two equal parts.
- On a surface sprinkled with flour, roll out one piece of the dough into a 20×30 cm rectangle, then place it in a baking tray.
- Sprinkle with ground walnuts, spread the apple filling and cover with the other rolled out dough.
- Prick the top with a fork.
- Bake it in a preheated oven at 180°C for about 30 minutes.
Enjoy!
