Apple Pie {grain free}

5 from 3 votes

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 ¼ teaspoon of baking soda from the crust

How 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: servings

Calories: 408kcal

Ingredients

Filling

8 large apples peeled, cored, and sliced (slice apples up to ¼ inch thick)
2 tablespoons coconut oil or olive oil or unsalted butter
½ teaspoon cinnamon
¼ cup lemon juice
⅓ 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
¼ teaspoon salt
½ 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

US Customary - Metric

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