• 2 T. butter
  • 5 medium apples peeled and slice 1/4" thick
  • 1/2 T. lemon juice
  • 1/4 c. maple syrup
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg


  • 3 c. blanched almond flour
  • 1 c. arrowroot flour + extra for dusting
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/4 c. maple sugar or maple syrup
  • 1 T. vanilla
  • 1/2 c. palm shortening or coconut oil melted
  • 2 eggs whisked
  • 1 egg white for brushing on the crust before baking

To make filling melt butter in large soup pot over medium heat. Add apples and stir to coat with butter, add lemon juice, maple syrup,  cinnamon and nutmeg and continue to cook stirring as needed until apples start to cook down slightly and soften. Transfer the filling to cool in another container. Once cooled refrigerate until use.

Preheat oven to 325 degrees

In a medium bowl combine arrowroot flour, almond flour, salt, baking soda and maple sugar. Once combined add the vanilla and palm shortening, then add the whisked eggs and stir. Make a ball out of the dough and dust with additional arrowroot flour. Lay out parchment paper dusted with arrowroot flour. Place dough on paper then put another piece on top and roll out to 1/4" thickness. Place a pie plate on top of the crust and gently trim excess dough around plate and reserve for the lattice top. Gently flip the dough and plate upright. If necessary use extra dough to fix any mishaps. Bake the crust for 15 min. While crust is baking roll out the remaining dough the same way as before and cut into 3/4" strips to use as the lattice top.

Remove the crust from oven and fill it with the apple filling. Place lattice on top, brush with egg white and bake 15-20 min. or until golden brown.


Dana Lowe, ACE Certified Personal Trainer


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