Every fall, I find myself hunting for that perfect apple pie—warm, cinnamon-scented, and just sweet enough to make you close your eyes with every bite. Back in the day, apple pie was my way of celebrating the changing leaves and sweater weather.
But when I embraced a Paleo lifestyle, I thought I had to give it up. Spoiler alert: I didn’t.
After some experimenting (and a few flops), I landed on this recipe. It’s everything I loved about the original—minus the grains and refined sugars. Let’s make pie that tastes like a hug from fall itself!
Tips
- Apple options: If you can’t find Granny Smith or Honeycrisp apples, try Fuji or Pink Lady. Just make sure they’re crisp and slightly tart.
- Nut-free variation: Swap the almond and coconut flours with a Paleo-friendly nut-free crust mix, and replace the topping with sunflower or pumpkin seeds.
- Make-ahead tip: The crust can be prepared and refrigerated up to two days ahead.
Serving Suggestions
Pair this pie with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. For a festive touch, drizzle some additional maple syrup over the top right before serving.
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Paleo Apple Pie
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A grain-free, naturally sweetened twist on the classic apple pie, perfect for Paleo enthusiasts and anyone craving a healthier dessert.
Ingredients
For the crust:
- 2 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon sea salt
- ⅓ cup coconut oil, melted
- 1 large egg
- 2 tablespoons honey (optional)
For the filling:
- 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 3 tablespoons arrowroot starch
- ¼ cup maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- Pinch of salt
For the topping:
- 1 cup chopped pecans or walnuts
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan with a little coconut oil.
- Make the crust: In a mixing bowl, combine almond flour, coconut flour, and salt. Stir in melted coconut oil, egg, and honey (if using). Mix until the dough comes together. Press the dough evenly into the pie pan, making sure to go up the sides. Poke holes in the bottom with a fork to prevent puffing. Pre-bake for 8-10 minutes.
- Prepare the filling: Toss the apple slices with arrowroot starch, maple syrup, lemon juice, cinnamon, nutmeg, allspice, and a pinch of salt. Pour this mixture into the pre-baked crust.
- Add the topping: In a small bowl, mix pecans, coconut sugar, and coconut oil. Sprinkle evenly over the apples.
- Bake: Cover the pie loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes until the apples are tender and the topping is golden brown.
- Cool and serve: Let the pie cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Notes
Great for holiday gatherings or a wholesome family treat!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
