RECIPE NOTES: This is a limit food. Do not eat this all the time. :-) I will admit that when I made this I cheated and used regular butter. However, you can use ghee or coconut oil (ghee has a more savory flavor so since this is a dessert you might want to try the coconut oil).Xanthan Gum is a candida-safe elasticizer. Because you'll be using a gluten-free flour, it will tend to want to crumble. Xanthan Gum is used to help hold it together.Stevia has a strong aftertaste, so use less and then add more if needed.
4 cups or more sliced Granny Smith apples
2 Tbsp. to scant ¼ cup powdered stevia
½ tsp. xanthan gum
¼ tsp. salt
Juice of ½ a lemon (or 2-3 Tbsp.)
Cinnamon, to taste
¼ cup cool water
2 cups buckwheat flour
1 tsp. xanthan gum
1 cup coconut oil or ghee
¼ tsp. salt
Preheat oven to 450°F. Combine stevia, xanthan gum and salt in a small bowl. Peel and slice apples, tossing as you go with a spoonful of the stevia mixture and a squeeze of lemon juice, until you have used it all. Add cinnamon.
For the crust, remove 1/3 cup flour from the 2 cups and mix the 1/3 cup in a bowl with the ¼ cup cool water, until it forms a paste. In a large bowl, cut the coconut oil (or ghee) into the remaining flour and salt with a pastry blender or fork. Mixture should be crumbly. Mix in xanthan gum. Add the paste to the flour/oil mixture and stir using the back of a fork (or a dough hook on a kitchen mixer) until dough forms a ball.
Divide dough into 2 equal pieces. Heavily flour rolling surface and rolling pin. Roll out bottom crust to 1/8 inch thick; place in a 9-inch pie plate (if you find that your crust is crumbling, you can adjust the amount of xanthan gum and/or add a touch of water until it sticks together). Fill with apple filling. Roll out top crust, place on top and crimp edge with a fork. Pierce the top of the pie a dozen times.
Bake at 450°F for 10 minutes, then reduce heat to 350° and bake another 40 to 50 minutes. Let cool completely before cutting.
As you see, I made my top crust a lattice crust. Either way works!