Ingredients
Top Crust:
2 Cups almond flour
1/2 Cup chopped walnuts (or chopped pecans)
1/2 Cup finely shredded coconut (unsweetened)
3/4 Cup brown sugar substitute (or sweetener of choice)
1 tsp. cinnamon
1/2 tsp. nutmeg
3 Tbs. butter (melted)
Filling:
2 Cups chopped apples**
2 1/2 Cups fresh blueberries
2 Tbs. butter
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Clean and chop 2 cups of apples.** (For lower carbs, some people sub the apples with zucchini or chayote squash. But I've never tried it.)
3. Melt 2 Tbs. butter in 10"-12" oven-proof skillet over low heat and brush the surface and sides of the pan with the butter. Turn the heat off.
4. Dump the apples into the bottom of the skillet.
5. Dump the rinsed and dried blueberries over the top of the apples.
6. Mix together the first 6 ingredients for the top crust. Then mix in the melted butter and mix well. The mix will be very dry, but don't panic. The moisture from the fruit will actually absorb into the crust.
7. Pour the crust ingredients over the filling and pat down.
8. Bake uncovered for 35 to 40 (minutes or until you see the juice from the fruit bubbling up around the edges of the crust. I 'unnecessarily' made a hole in the center of the crust for the juice to bubble out, but it managed to find its own escape route.
9. Allow the pie to cool before serving.
Enjoy!!
According to Calorie Count--based on 12 servings and using zucchini, this recipe has approx. 17 grams of carbs per serving. (I wish fruit didn't have so many carbs.) (Sigh.)