WebPreheat oven to 390°F/200°C. Lightly butter a 9 inch pie pan. Roll out 1 batch of pie crust into a roughly 13-inch circle, between two sheets of parchment paper. …
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Just the thought of apple pie sounds great but then throw in the raisins.....superb. Let me know what you think, I know I can't wait." Mix first 3 ingredients. Toss with apples and lemon juice. Add raisins. Toss again. Place in pastry lined pie plate. Dot with margarine. Cover with top crust. Seal and flute edge. Cut slits in top.
Make the keto apple pie filling. First you’ll bloom a bit of gelatin (this helps thicken the low carb pie filling!) in a small bowl with water. Cook some butter, powdered sweetener, lemon juice, cinnamon, nutmeg, and cardamom together. Then, whisk in the gelatin mixture and simmer until the mixture has thickened, as pictured below.
Add apples and raisins to sugar mixture; stir until fruit is well coated. Spoon apple mixture into pie crust. Place second pie crust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
Stir in apple cider vinegar (or lemon juice) and apple flavoring. Set aside and let cool. Add the keto apple pie filling to your pie pan on top of the bottom crust. Roll out the second layer of pie crust similar to step 3. Place on top of pie filling or cut out lattice strips and drape on top. Brush top crust with egg wash.