Apple pie for insulin resistance

Directions

Tap steps to mark them done.

1. 1Prepare the apples.: Peel the apples, cut them into small cubes and stew in a pan with 20 g of xylitol and cinnamon. Add the potato starch to the cooled apples.
2. 2Mix the dough ingredients.: Mix the flour, 60 g of xylitol and the baking powder with the cold cubed butter and the egg. Knead to a smooth consistency. Divide the dough into two equal balls.
3. 3Lay out the dough.: Line a round 18 cm baking tin with paper and lay the first part of the dough on the bottom (you can cut the ball into slices and arrange them next to each other, it's easier that way) and prick with a fork. Mix the remaining xylitol with cinnamon.
4. 4Lay out the apples.: Then lay out half of the apples and sprinkle with the cinnamon xylitol. Next, another layer of apples and sprinkle with xylitol again.
5. 5Arrange a dough lattice.: Roll out the second ball of dough and cut it into strips about 1.5 cm wide. If needed, you can dust it with flour. Lay the strips out to form a lattice.
6. 6Bake the apple pie.: Bake the pie at 180°C with the fan setting for about 45 minutes until golden. Cut once cooled.