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Golden Apple pie in a pie pan with blue rim and fresh apple in background
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5 from 1 vote

Grain-Free Apple Pie (paleo gluten-free)

Classic Apple Pie but made gluten-free, grain-free, and dairy-free, filled with spiced apples.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: dairy-free apple pie, gluten-free apple pie, grain-free apple pie
Servings: 8
Author: Style and Stewardship

Equipment

  • 1 Rolling Pin
  • 1 Cutting board
  • 1 vegetable peeler or pairing knife
  • 1 Mixing Bowl
  • Measuring Spoons
  • 1 pie pan
  • Measuring Cups
  • parchment paper
  • pastry blender or fork

Ingredients

For the apple pie filling

  • 1 Tbsp fresh lemon juice *optional
  • 1 tsp pure vanilla extract
  • 1 1/2 tsp ground cinnamon
  • pinch sea salt
  • 1/4 cup sugar
  • 3 Tbsp tapioca flour *reserved
  • 1/2 cup filtered water *reserved
  • 2 Tbsp Pure Maple Syrup *reserved
  • 1 Tbsp coconut oil
  • pinch of nutmeg optional
  • pinch of clove optional

For the Pie Dough - *Double if using a top and bottom crust*

  • 1 1/2 cup blanched almond flour
  • 3/4 cup tapioca flour
  • 1/3 cup softened coconut oil
  • 1/2 tsp sea salt
  • 2 TBsp sugar
  • 1 large egg

Instructions

  • For the Apple Pie Filling
  • Add 1 Tablespoon of coconut oil of shortening to a skillet
  • Add your mixture of peeled apple slices apples, spices, and sugar to the skillet and cook for a few minutes
  • Add 1/2 cup of filtered water and continue cooking until apples are tender
  • Add 3 Tablespoons of tapioca to 1 tablespoon of water to make a slurry and then stir into the apples
  • Allow to thicken slightly and remove from the heat and allow to cool while you work on the pie dough
  • Make your pie dough
  • Preheat oven to 400 degrees
  • Mix your dry ingredients almond flour, sugar, salt, tapioca together until combined
  • Add softened coconut oil or your favorite shortening and press into the flour with a fork or pastry blender
  • Add 1 egg after you have a crumbly mixture
  • Combine using a spatula or your hands until a dough ball is formed
  • Refrigerate for 5-10 minutes
  • If making a double batch of pie crust roll out both separately on a piece of parchment paper
  • Add your pie dough to the pie pan by flipping over the raw dough using your parchment paper to help. Allow the pie crust to "fall" into the pie pan and press into shape with your fingers if needed.
  • Fill your pie pan with your cooked apple pie filling and spread out the apples evenly
  • Next, add your upper crust the same way using your parchment paper to flip on top of the pie and filling
  • Pinch your edges and remove excess dough it will become easier to work with and less stiff as it warms to the heat of your hands.
  • Add an egg-wash if desired
  • Cut slits in the top of the pie to vent
  • Place pie in your preheated oven and allow to bake for 15 minutes at 400 degrees.
  • Keep your oven closed reduce to 350 degrees and bake for 40 - 45 minutes
  • If it appears to be getting too dark add a piece of foil to the top to keep from over-browning
  • Last take out your pie and allow to cool.. If you can