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FOR THE PIE FILLING:.
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Peel the apples, core them then cut them up thing using your thin slice blade on your food processor.
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Put in a big bowl.
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Add the tapioca, powdered sweetener, turbinado sugar, ground cinnamon and lemon juice.
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Mix really well to distribute all the ingredients and coat the apples.
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Set aside.
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Preheat your oven to 425'F.
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FOR THE CRUST:.
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As I said above, I make one crust at a time.
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This works much better then making two and trying to divide them evenly.
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I never seem to be able to get them exact.
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This recipe is just for one crust, I haven't made both crusts at once.
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Put the flour and salt in the food processor, pulse it a few times to combine the ingredients and fluff up the flour.
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Add the shortening and pulse to distribute.
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Add the cream cheese and pulse a few more times.
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You should have a course pebble texture when done.
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Open the food processor and feel the dough.
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If its soft, but not sticky and stays together then its ready.
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However, if its a bit crumbly add a little cold water at a time and stop the machine, continue to feel the dough.
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Once it sticks together nicely its ready.
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Because I used non-dairy cream cheese I didn't even need to add the water.
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There was enough moisture in it as it was.
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Turn the dough out onto a board and form it into a disc.
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Refrigerate the disc while you make the second crust.
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You can refrigerate the second disc for about 20 minutes if you wish.
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This will make it much easier to handle.
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Roll out the first disc to about 2 inches wider then your pie plate.
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Put the rolled dough into the plate and carefully press it down into the plate making sure all the air pockets are gone.
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Add the apple pie filling.
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Dab the goat's butter on top of the apples.
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Roll out the second disc and put it on top of the apples.
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Flute the edges with a fork or what ever way you like.
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Trim the excess dough from around the edge of the pie.
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Put steam vents into the top crust then brush with the creamer and sprinkle with your Z-Sweetener.
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The sweetener will give it a nice crunch on top.
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Bake the pie at 425'F for 12 minutes.
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Then reduce the heat to 350'F and bake for 25-40 minutes.
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I found 30 minutes was enough.
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Before removing it from the oven, test the pie with a pointed knife to make sure that the apples have cooked through.
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Because I didn't peel my apples they took a little longer to cook.
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Cool on a metal wrack and refrigerate after its cooled down.
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You can always heat up a piece in the microwave with a little piece of cheese on top.
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Or, if you eat it cold add a dollop of whipped cream as I did.
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Bon Appetit!
