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.
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)?
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.
Lyza @ Chic Shades of Green
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.