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 easily.
Apple Pie {grain free}
You can make this plant-based using olive or coconut oil in place of butter, and flaxseed eggs in place of eggs. To make a flaxseed egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set.I use large apples which usually yield about 6 cups of apple slices. Updated: I removed the 1/4 teaspoon of baking soda from the crustHow to increase the amount of dough: If you prefer more dough in your pies or finding you don't have enough, increase these amounts of crust ingredients: 4 cups of almond flour, 5 tablespoons of coconut oil, 3 tablespoons of honey or maple syrup, 1.5 eggs (steel some egg from the egg wash) and a pinch more salt.
Servings: 10 servings
Calories: 408kcal
Ingredients
Filling
- 8 large apples peeled, cored, and sliced (slice apples up to 1/4 inch thick)
- 2 tablespoons coconut oil or olive oil or unsalted butter
- 1/2 teaspoon cinnamon
- 1/4 cup lemon juice
- 1/3 cup honey or maple syrup
- water or apple juice as needed optional to keep the apples moist while simmering; covering the apples should keep them moist
Crust {top and bottom}
- 3 cups blanched almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon optional
- 4 tablespoons coconut oil or unsalted butter, cold and cut into small pieces
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1 egg for an egg wash on the top crust of the pie optional
Instructions
Make the filling
- Make the apple filling by placing all the filling ingredients in a large frying pan or saucepan and bring to a steady simmer, stirring occasionally. Simmer for about 15 minutes or until the mixture is not watery and the apples are semi-soft. If it gets too dry, add enough water, apple cider, or apple juice to keep the filling moist. You can also add a bit more oil or butter if you like. Another option is to cover the apples while they simmer and then take the top off at the end.
- While the apples are simmering, preheat your oven to 310 degrees F.
Make the crust
- Next make the crust. Combine all the crust ingredients in a food processor, or combine them well by hand using a fork.
- Separate the dough into two balls, with one ball being slightly larger than the other. Cover the larger ball and place it in the refrigerator to chill.
- Press the smaller dough ball into a pie dish (8 or 9 inches in diameter) with your fingers. The dough can be pressed half-way up the side of the pie dish. You'll use the cold dough to cover up the space on sides and top.
- Bake the crust in the pie dish for about 10 minutes, or until it begins to turn dark in color. Take the pie dish out of the oven, cool for a few minutes and then place the apple mixture on top of the baked crust.
- Take the second dough ball out of the refrigerator and roll it on parchment paper in a circle large enough to fit over the pie filling. Carefully place the large top crust circle over the filling and press the dough down in the corners.
- Optionally, scramble the extra egg to use it as an egg wash, and brush the top crust with the egg wash. If you don't have a pastry brush use a clean paint brush.
Bake the pie
- Bake the pie in the oven at 310 degrees F for 15 minutes, or until the the top crust is slightly brown.
- Cool the pie for a few minutes before serving. Store in the refrigerator for a few weeks.
Nutrition
Calories: 408kcal | Carbohydrates: 45g | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 68mg | Potassium: 214mg | Fiber: 8g | Sugar: 33g | Vitamin A: 194IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 2mg
Is the nutrition per slice? Or the entire pie?
Hi Jax, it’s per slice.
Is it possible to freeze this pie in order to bake it another day? Would it be gross/crumble apart if I did that?
I haven’t tried it yet, but you could make the pie in parts, both the filling and the crust, freeze them, and then combine it on the day of baking.
That’s a good idea. Would I want to keep the dough in a ball to roll out later or already rolled out in advance?
You can do either. If you roll it out in advance I would seal it in both parchment paper and then wrap it again to seal it.
Absolutely loved this pie! My fiance and I ate it up. I doubled up on the butter in the filling… so delcious!
Thanks! So great to hear, and yum on the double butter.
Would you know what is the equivalent in volumetric terms (cups) of “•6-7 apples, peeled and sliced”?
I used 5 apples, and I could have used 10 to fill the pie dish
Thanks. I originally had 6 to 7 but changed it a range of 6 to 8. I can usually fill it with about 6 large apples but if you like a lot of filling, yes, go with more apples.
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.
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!
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.
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!
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!
Has anyone tried this with shortening or another replacement for butter?
Hmm looks heavenly :)!
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!
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.
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.
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.
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 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.
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.
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!
Thanks Paul! I love it too 🙂
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!
LOVE this recipe!!!
I tried the recipe and it was AWESOME!!!! post some more like this
Thanks Lauren! Yes, it came out great!
That almond flour crust looks lovely! What a gorgeous grain-free pie.
looks good! I have to remember to try that tomorrow.