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Apple Pie {grain free}

December 23, 2008 by Erica 44 Comments

Apple pie

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 slice

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Filed Under: Desserts, Gluten-Free, Lactose Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, apples, Recipe Subscriber Only

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Reader Interactions

Comments

  1. Jax

    January 18, 2023 at 6:08 pm

    Is the nutrition per slice? Or the entire pie?

    Reply
    • Erica

      January 18, 2023 at 7:56 pm

      Hi Jax, it’s per slice.

      Reply
  2. Jessica W.

    November 18, 2021 at 8:54 am

    5 stars
    Is it possible to freeze this pie in order to bake it another day? Would it be gross/crumble apart if I did that?

    Reply
    • Erica

      November 18, 2021 at 9:00 am

      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.

      Reply
      • Jessica W

        November 18, 2021 at 9:56 am

        5 stars
        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?

        Reply
        • Erica

          November 18, 2021 at 10:23 am

          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.

          Reply
  3. Anne

    October 23, 2021 at 4:36 pm

    5 stars
    Absolutely loved this pie! My fiance and I ate it up. I doubled up on the butter in the filling… so delcious!

    Reply
    • Erica

      October 23, 2021 at 10:59 pm

      Thanks! So great to hear, and yum on the double butter.

      Reply
  4. M. Thomas

    October 4, 2018 at 12:50 pm

    Would you know what is the equivalent in volumetric terms (cups) of “•6-7 apples, peeled and sliced”?

    Reply
    • Cynthia

      April 23, 2020 at 6:26 pm

      I used 5 apples, and I could have used 10 to fill the pie dish

      Reply
      • Erica

        April 23, 2020 at 6:43 pm

        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.

        Reply
  5. M. Thomas

    September 18, 2018 at 8:55 am

    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?

    Reply
    • Erica

      September 18, 2018 at 4:26 pm

      Good question. I like the flavor of it, however you can omit it if you’d like.

      Reply
  6. Sara

    March 8, 2018 at 9:07 am

    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?

    Reply
    • Erica

      March 9, 2018 at 7:06 pm

      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.

      Reply
      • Sara

        March 12, 2018 at 7:54 pm

        Great, thanks for the tip!

        Reply
  7. Aynur

    January 21, 2018 at 10:52 am

    I baked it and in voted my friend for cup of tea – we all fell in love with this recipe! Thank you!!!

    Reply
    • Erica

      January 21, 2018 at 6:32 pm

      Thanks! It is an oldy and goody.

      Reply
  8. Deb

    September 7, 2015 at 8:41 pm

    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!

    Reply
    • Erica

      September 13, 2015 at 9:42 am

      great to hear. I have to make this again and it’s the perfect season in the US for it!

      Reply
  9. carrie

    March 22, 2015 at 8:41 am

    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!

    Reply
  10. Ellen

    October 16, 2014 at 9:18 am

    Has anyone tried this with shortening or another replacement for butter?

    Reply
  11. Celine

    November 7, 2013 at 1:39 am

    Hmm looks heavenly :)!

    Reply
  12. Olivia

    October 5, 2013 at 12:52 am

    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 .

    Reply
    • Erica

      October 8, 2013 at 9:29 pm

      ooh, so good to hear. I haven’t made this in a while, I think you’ve inspired me to make it again!

      Reply
  13. Jen

    April 23, 2013 at 10:48 am

    Is there a way to successfully make this without butter? I fear the crust would just not work without it.

    Reply
    • Erica

      April 23, 2013 at 8:07 pm

      While I haven’t tried it personally, I think coconut oil or vegetable shortening would also work.

      Reply
  14. Erin

    January 23, 2013 at 6:24 am

    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?

    Reply
    • Erica

      October 13, 2013 at 10:45 pm

      woops, sorry I never replied to this comment. I would use a topping similar to the one I used in the blackberry crumble recipe.

      Reply
  15. Laurie

    November 26, 2012 at 9:20 am

    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.

    Reply
    • Erica

      November 26, 2012 at 9:26 am

      woops. thanks for the catch. That was honey – somehow I lost the “y” but it’s back now.

      Reply
  16. Lyza @ Chic Shades of Green

    September 16, 2012 at 8:38 am

    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?

    Reply
    • Erica

      September 16, 2012 at 9:57 am

      sorry – the ratio would be much different, so no, it wouldn’t work.

      Reply
  17. Sherri

    February 5, 2012 at 9:45 pm

    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.

    Reply
  18. Keoki

    January 31, 2012 at 2:02 am

    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.

    Reply
    • Erica

      January 31, 2012 at 10:55 pm

      Nice to hear! thanks.

      Reply
  19. Dina

    January 8, 2012 at 5:20 pm

    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!

    Reply
  20. Erica

    September 11, 2010 at 8:50 pm

    Thanks Paul! I love it too 🙂

    Reply
  21. Paul

    September 11, 2010 at 10:38 am

    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!

    Reply
  22. Sarah

    August 3, 2010 at 10:35 am

    LOVE this recipe!!!

    Reply
  23. ddawgz

    June 23, 2009 at 8:59 am

    I tried the recipe and it was AWESOME!!!! post some more like this

    Reply
  24. EricaKerwien

    January 21, 2009 at 9:14 am

    Thanks Lauren! Yes, it came out great!

    Reply
  25. Lauren B

    January 20, 2009 at 9:36 pm

    That almond flour crust looks lovely! What a gorgeous grain-free pie.

    Reply
  26. max

    December 23, 2008 at 11:06 pm

    looks good! I have to remember to try that tomorrow.

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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