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We'll once again use our "all-purpose" dough to make the crust for our fruit pie. Knead almond flour, gluten, butter, 1 dsp sweetener, and 6 tbsp water into a homogeneous dough. Grease a Springform pan with butter and firmly press the dough onto the pan's base (1/2 of dough) and sides (1/3 of dough). The layer on the base should be about as thick as a woman's finger. The dough on the sides should be about half as thick. Save the remaining dough to make the lattice crust on top of the pie.

You can use various types of fruit to make the pie filling. Apple, peach, and plum work well in a low-carb pie.

When preparing the filling, it's very important not to have too much or too little moisture. For this reason, I don't add any water while cooking it. Peel and core the fruit, then cut it into dice-sized pieces. Add them to your cooking pot along with some liquor. Calvados or rum go well with apples; we found that brandy is a good match for peaches. Keep the pot covered for the first 5 minutes of cooking, so that the liquor won't immediately evaporate and the fruit won't burn. When some mush has started to form on the bottom of the pot, remove the lid and reduce the liquid. Stir frequently while simmering over low to medium heat. The result should be half mush and half solid pieces of fruit. Now add the almonds or hazelnuts and, if the consistency is very runny, almond flour. Sweeten to taste.

Now pour the filling into the Springform on top of the crust. Roll out the remaining dough, cut it into strips, and crisscross the strips on top of the pie to form a lattice crust.

Bake at 350° F ( 180° C) for 40 minutes.

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