Homemade Apple Pie (Clean Eating, Gluten-Free, Paleo)
A clean eating, gluten-free, welcome the autumn season with this take on a classic American pie.
Servings: 8
Calories: 333kcal
Ingredients
For Pie Crust:
- 1½ cups blanched almond flour
- ¼ cup organic coconut flour
- ⅓ cup organic coconut sugar
- ⅛ tsp Himalayan salt
- ⅛ tsp Ground Nutmeg optional
- ⅛ tsp cinnamon powder optional
- ¼ cup salted butter melted or coconut oil for a dairy-free option
- 1 large egg room temp
- 1 tsp vanilla extract
For the Apple Filling
- 2 large apples Fuji or Granny-Smith peeled, cored and sliced.
- 1 tbsp fresh lemon juice
- 2 tbsp salted butter
- ¼ cup organic coconut sugar
- 1 tsp cinnamon powder to taste
- ⅛ tsp Ground Nutmeg to taste
- ¼ tsp Himalayan salt to taste
For Crumble Topping:
- ¼-⅓ cup Almond Flour Pie Crust Dough (ingredients listed above)
- 6 tbsp blanched almond flour + 1 more if needed
- 2 tbsp maple syrup
- ½ tsp cinnamon powder to taste
Instructions
Make the Pie Crust:
- Preheat oven to 350°F.
- Combine the almond flour, coconut flour, coconut sugar, salt, and nutmeg and cinnamon (if using) in a bowl until thoroughly combined.
- In another bowl, mix together the melted butter, egg and vanilla. (Ensure that the butter is cool to the touch so as to not cook the egg).
- Combine the wet and dry ingredients together and mix until a soft dough forms and no almond flour is left dry.
- Reserve ¼-⅓ cup of the dough and set aside for the crumble topping.
- Press the remaining dough into a lightly greased pie tin and dock it (poke it) with a fork before baking at 350°F for 12-15 minutes. Remove and allow your crust to cook for 5-10 minutes.
Make the Crumble Topping:
- Combine the reserve ¼ - ⅓ cup of pie crust dough with 6-7 tbsp of blanched almond flour, maple syrup and cinnamon powder.
- Once combined break down into smaller crumbs using your fingertips or two forks. (note that your crumb will be slightly moist and sticky but should crumb easily). Keep your crumble topping chilled until ready for use.
Make the Apple Filling:
- Toss your peeled, cored and sliced apples in the lemon juice.
- Melt the butter in a skillet. Once melted add the apples and cook for a minute.
- Add the coconut sugar and allow the sugar to cook and melt on low heat until it has thickened into a syrup that coats the apple pieces and the apple pieces begin to soften. (approx 8-9 minutes).*
- Add in the spices (cinnamon, nutmeg and salt) and toss to coat them.
Put together and bake your pie:
- Pour the apple filling into the cooled and prebaked pie crust and sprinkle the crumb topping evenly over it.
- Bake for 20 minutes at 350°F until the topping is toasted and cooked.
- Allow your pie to cool for at least 20-30 minutes before slicing and serving.
- Bring the pie to room temperature and store covered with foil or in an airtight container for up to a week in the fridge.
Notes
- A shortcut method of thickening the apple filling is to add in a small amount of slurry made from either tapioca flour or potato starch with some water.
- A good time management method is to make the apple filling while the pie crust is pre-baking and to prepare the crumble topping while the crust is cooling which gives the filling time to cool off a bit before being added to the crust.
Nutrition
Calories: 333kcal | Carbohydrates: 30g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 226mg | Potassium: 80mg | Fiber: 6g | Sugar: 18g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg