6applespeeled and diced (use a dense, sweet variety like Honeycrisp or Fuji, or a combination)
1Tbspcinnamon and/or Penzey's Baking Spice
1tsppure vanilla extract or a few drops of SweetLeaf Stevia Vanilla
5drops SweetLeaf SteviaClear
waterjust enough to cover the apples
Preheat oven to 350° F
Coat baking dish (I used a round cake pan) with cooking spray
In a food processor, chop Nut Thins until fine.
Break down scrambled egg with fork into small, fine pieces.
In a bowl, mix together crumbs with scrambled egg.
Press mixture into the bottom of baking dish.
Simmer apples in water for 20-30 min or until tender. Remove from heat after cooking and add 5 drops of SweetLeaf SteviaClear in 1 tsp vanilla. Stir together.
Add apples and cinnamon.
Take half of this mixture and blend until smooth in a blender or food processor.
Add the pureed apples to the chunky apples and spoon on top of the Nut Thin crust.
Bake in the oven for about 15 min.
Let cool and refrigerate – this makes the crust nice and chewy.
Reheat later or enjoy cold.
1 serving (1/6 pie slice) = 1 fruit, 1 daily allotment of crackersPhase II Variation: Instead of using eggs in the crust, use 2 Tbsp of melted butter, ghee or coconut oil. Add a dollop of homemade whipped cream (1 small carton heavy whipping cream, 4 drops of SweetLeaf Stevia Vanilla, beat on high with an electric mixer until stiff peaks form).