Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour. To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum. Pour rum over raisins and let stand at least 1 hour. Strain, return raisins to the bowl and stir in pie filling.
Transfer to a 7-in. pie plate; flute edges. In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top.
With a secret-ingredient keto apple pie filling and an almond flour crust, a sugar-free low carb apple pie really is possible. Tap underlined ingredients to see where to get them. 5 medium Yellow squash (~6-7 cups, ~50 oz, peeled, sliced and diced into 1/2 inch pieces; or zucchini!)
If it matters to you, nutrition info per serving comes out to be very similar. 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.