This grain-free apple pie is baked in parts and then combined for the finale. The primary reason for doing this is to limit the baking time of the almond flour crust. This makes for a perfect crust, while adding just a few more steps to the desired outcome.
This is one of my first pie recipes, and I try to bake many of my pies this way, preparing the filling at least partially ahead of baking the full pie in the grain-free crust because the almond flour tends to darken very easily.
Apple Pie {grain-free}
Filling
- 6-7 apples, peeled and sliced
- 2 tablespoons of unsalted butter
- 1/2 teaspoon of cinnamon (or more, depending on your taste)
- Juice from one lemon
- 1/3 to 1/2 cup of honey (depending on how tart the apples are)
- 1 tablespoon of water
Crust (top and bottom)
- 3 cups of almond flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 4 tablespoons of unsalted butter, cold and cut into small pieces
- 2 tablespoons of honey
- 1 teaspoon of vanilla
- 1 egg
Method
- Preheat the oven to 350 degrees F. For the crust, combine all the ingredients in a food processor, or combine them well by hand. The butter will still show in the dough.
- Separate the dough into two balls, and wrap one ball in wax paper or plastic and place in the refrigerator.
- Place the other dough ball on a nonstick surface, such as parchment paper, on the top and bottom of the dough ball and roll out the dough with a hand roller so that it can fit into a pie dish (8 or 9 inches in diameter). Lift the crust up using the paper edges and place it in the pie dish. Alternatively, you can place the pie plate over the crust and flip the paper, crust and pie dish over, and then smooth out the crust in the pie dish. * I now just press the pie crust in the pie dish with my fingers and shape it until it covers the pie dish evenly.
- Bake the crust for about 15 minutes, or until browned. Take out and cool the crust.
- Next, make the filling by placing all the filling ingredients in a saucepan and bring to a boil. Once boiling, bring to a simmer and let it simmer for about 15 minutes or until the mixture is not watery and the apples are soft.
- Cool the mixture and place it in the cooled pie crust.
- Take the second dough ball and roll it out so it fits over the pie filling and crust. Along the edges, cover the previously baked bottom crust with the new top crust to prevent the bottom crust from browning any further.
- Place the pie in the oven at 310 degrees F and bake for 15 minutes, or until the center of the top crust is slightly brown. Try not to let the edges of the top crust burn. You can cover the edges with foil, but this never works well for me.
- Cool the pie for about 10 minutes before serving. Eat hot or cold, and try a topping, such as ice cream or crème fraîche.
looks good! I have to remember to try that tomorrow.
That almond flour crust looks lovely! What a gorgeous grain-free pie.
Thanks Lauren! Yes, it came out great!
I tried the recipe and it was AWESOME!!!! post some more like this
LOVE this recipe!!!
This is an incredible pie.
Usually when I eat a pie the crust is a not very exciting part of the dish, but when I ate this, I loved the crust. It was the best crust I have ever had in a pie.
Very tasty, very good. Thanks so much!
Thanks Paul! I love it too 🙂
Made for after dinner tonight….its almost gone. It was VERY good! And not hard to make. AlthoughI had a hard time not eating all the apple’s out of the pan while the first crust cooled!
I have tried your apple pie recipe and I must say that it was fabulous, nourishing and gone in seconds! Although I am a an expert cook, this was the first time that I made an apple pie. I was blown away with the taste and flavors, as well as my very picky son, who kept raving on about it. Thank you very much for sharing.
Nice to hear! thanks.
My husband follows the SCD diet for medical reasons. I like to try new recipes that both he and the rest of the family will enjoy. I had been craving apple pie for awhile and decided to try this recipe as a Superbowl dessert. It did not disappoint! Will definitely make this again.
This looks really delicious and I love your recipes but, I don’t have any almond flour. Would this work with coconut or brown rice flour? I know coconut oil is much drier. Should I just wait until I get almond flour, which is on my list?
sorry – the ratio would be much different, so no, it wouldn’t work.
My father makes a killer Apple pie and I have really been missing it since going Paleo a year ago. I cannot wait to make this and satisfy that craving! Quick question-What is 2 tablespoons of hone? I googled it with no luck.
woops. thanks for the catch. That was honey – somehow I lost the “y” but it’s back now.
Have you ever made this as a dutch apple pie with a streusel topping instead of a double crust? If so, what do you use for the topping?
woops, sorry I never replied to this comment. I would use a topping similar to the one I used in the blackberry crumble recipe.
Is there a way to successfully make this without butter? I fear the crust would just not work without it.
While I haven’t tried it personally, I think coconut oil or vegetable shortening would also work.
I made this stunning recipe yesterday for my sister’s birthday and all I can say is “Thank you!” it was simple and probably one of the most delicious thing i’ve ever baked. I was very very proud .
ooh, so good to hear. I haven’t made this in a while, I think you’ve inspired me to make it again!
Hmm looks heavenly :)!
Has anyone tried this with shortening or another replacement for butter?
Thanks for the great recipe. I made it for my son for Pi day last week. I made the pie open (no crust on top) so I had enough dough for two pies. Used ghee for crust came out great. So yummy! Thx!
Made this today with my 9 year old daughter. It was easy, and my whole family LOVED it! We also used ghee, as my son can’t tolerate butter. We followed the recipe exactly, thank you so much!
great to hear. I have to make this again and it’s the perfect season in the US for it!
I baked it and in voted my friend for cup of tea – we all fell in love with this recipe! Thank you!!!
Thanks! It is an oldy and goody.
This pie is wonderful! I’ve made it several times, now, as I had to go gluten free for health reasons. I’d like to make it for an office party, and one of my co-workers can’t tolerate eggs. Do you have any recommendations for making the crust without egg?
Yes, if you can use flax seed egg to replace the egg, it should work well. The ratio is one tablespoon of ground flax seeds (flaxseed powder) plus three tablespoons of water to replace one egg. Whisk the powder in the water until it becomes gooey and then add it to the recipe.
Great, thanks for the tip!
Precisely what is the role/function of lemon juice (“•Juice from one lemon”) in the filling?
(a) For taste?
(b) To prevent oxidization of the apples (wouldn’t that happen anyway as a matter of course in cooking/baking them)?
(c) Other?
Good question. I like the flavor of it, however you can omit it if you’d like.
Would you know what is the equivalent in volumetric terms (cups) of “•6-7 apples, peeled and sliced”?