Young Living’s Layered Apple Mascarpone Pie Recipe
1 Cube (1/4 Cup) cold butter
1/4 Cup YL Blue Agave Syrup
1 tsp pure vanilla extract
1 Cup Brown Rice Flour
1 Cup Tapioca Flour
1/2 tsp Xanthan Gum or Guar Gum
4 Large Granny Smith Apples
1/3 Cup YL Blue Agave Syrup
3 tsp ground cinnamon, separate
1 Tbsp organic, gmo free cornstarch
1/4 tsp allspice
2 drops YL Lemon essential oil
1 Cup chopped pecans
1 tsp cinnamon
1/8 tsp sea salt
8 ounces mascarpone cheese
8 ounces Neufchatel cheese
1/3 Cup YL Blue Agave syrup
2 tsp pure vanilla extract
Oil a 9 x 13 baking dish and preheat oven to 350 degrees.
In the bowl of an electric mixer with whisk attachment, cream butter and agave.
Add vanilla, flours, and xanthan/guar gum, and mix on medium for a few seconds.
Stop the mixer and scrape the sides down; continue to mix until it forms crumbly moist balls. Turn out into the pan and press until mixture evenly covers the bottom. Set aside
In the same mixing bowl (no need to wash it out), beat cheeses and agave on medium-high speed until smooth. Add vanilla and egg. Beat until smooth. Scrape down sides if necessary. Pour over pie crust. Set aside.
Peel, core, and slice apples extra thin, and place them in the same mixing bowl along with 1/3 cup agave, 2 tsp cinnamon, cornstarch, allspice, and Lemon essential oil. Fold with a rubber spatula until combined.
Spread evenly over cheese layer in pan. Sprinkle pecans, remaining 1 tsp cinnamon, and sea salt over the top of the apples and drizzle lightly with additional blue agave syrup.
Place in oven and bake at 350 degrees for approximately 30 minutes.
Let cool for 15 minutes before serving.