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This classic Paleo Apple Pie has an easy double crust made with a dairy free option and is loaded with juicy gooey apples, warm spices and sweetened naturally with pure maple sugar. It’s a family favorite and perfect for Thanksgiving or any special celebration this fall!
It’s funny how apple “season” in my mind is all sweaters, hot drinks and falling leaves, while the reality is the sweltering heat of September in NJ.
We try to go apple picking every year in September – since that’s the month for apples, and yet every year I seem to sweat even more than the last.
Especially last year – it actually got up to 97 degrees on the day we went apple picking (!!) WRONG! So, so wrong.
So even though it’s about 80 degrees out today, I’m still dreaming of chunky sweater weather and the upcoming holiday – Thanksgiving!
If you’re here because you need a good, paleo version of a classic apple pie for Thanksgiving – you won’t be disappointed! Let’s get into it!
What You Need to Make This Paleo Apple Pie
Here’s everything you’ll need to prepare the crust and apple filling:
Crust:
almond flourcoconut flourtapioca floursea saltmaple sugargrass fed butter, palm oil shortening, or vegan buttereggs
Filling:
applessea saltnutmegcinnamonginger lemon juicemaple sugarvanilla extracttapioca or arrowroot flour1 tablespoon grass fed butter or vegan butter, cold, cut into small pieces
How to Make This Paleo Apple Pie
This apple pie is easier to make than you might expect! You can always make the pie dough ahead of time and refrigerate until it’s time to bake the pie.
I do this every time I make a pie!
Prepare the crust first. In the bowl of a food processor, pulse all ingredients EXCEPT eggs to create thick crumbs, then pulse/process in the eggs until a dough forms. Gather the dough into a ball and split into two equal parts. I usually weigh each one to make sure they’re even. Wrap dough balls in plastic wrap and flatten into discs, then chill while you prepare the apple filling (see below).
Once apple filling is prepared, place it in the fridge while you roll out bottom and top crust.
Preheat your oven to 425 degrees and have your pie dish ready. Roll out one dough into a 12” (approximately) circle between two sheets of parchment paper, dusting with tapioca or arrowroot if needed.
Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit – this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!
Place the pie dish in the fridge, then roll out the top crust into another 11-12” circle, then carefully place in the refrigerator until ready to top the apple filling.
In a large bowl, toss sliced apples with the lemon juice to coat, then with remaining ingredients except for the butter or ghee, to evenly combine. Place in the refrigerator until ready to fill bottom crust.
Once top and bottom crusts are prepped, fill bottom crust with apple mixture, layering as desired. Dot apples with the cold butter, then carefully place top crust over filling.
Can I Make a Lattice Crust for the Top?
I also decided to opt out of a lattice crust for a couple of reasons. First, it’s VERY difficult to make a successful lattice with paleo pie crust due to the lack of gluten.
The dough is very susceptible to breaking because it doesn’t stretch, and the amount of manipulation needed for a good lattice is a lot for the dough to handle.
All this said, it is POSSIBLE to make a lattice top crust with this dough, just not recommended.
*I actually made a *faux* lattice crust for the apple pie in my cookbook. It’s great if you want to try it out with this crust too!
Have we covered it all?! I think we’re ready to bake! Here’s to a HAPPY FALL AND THANKSGIVING (or any day, really!) with a successful paleo apple pie – let’s go!
Paleo Apple Pie {Gluten Free, Dairy Free Option}
Paleo Apple Pie {Gluten-Free, Dairy Free Option}
This classic Paleo Apple Pie has an easy (yes!) double crust made with a dairy free option and is loaded with juicy apples, warm spices and sweetened naturally with pure maple sugar and syrup. Â It’s a family favorite and perfect for Thanksgiving or any special celebration this fall! Prep Time: 1 hourCook Time: 50 minutesTotal Time: 1 hour 50 minutesCourse:DessertCuisine:fall, Paleo, thanksgivingKeyword:apple, apple pie, gluten free, paleo, paleo baking, pie crust, thanksgivingServings: 10 
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Ingredients
Double Crust:
2cupsblanched almond flour2 Tbspcoconut flour1 3/4 cupstapioca flour1tspsalt2Tbspmaple sugar or coconut sugar14Tbspgrass fed butteror palm oil shortening, or vegan butter for dairy free options2largeeggs
Filling:
3lbsapplescrisp, (I used honey crisp and Granny Smith) peeled and sliced into even 1/4” slices1/4salt1/4nutmeg1 1/2tspcinnamon1/8tspginger1tbsplemon juiceto toss with sliced apples1/3cup + 1 tablespoonmaple sugar1tsppure vanilla extract1 1/2tsptapioca flouror arrowroot2tbspgrass fed butter or vegan butter, cold, cut into small pieces (optional)
Instructions
Prepare the crust first:
In the bowl of a food processor pulse all ingredients EXCEPT eggs to create thick crumbs, then pulse/process in the eggs until a dough forms** Gather the dough into a ball and split into two equal parts. I usually weigh each one to make sure they’re even. Wrap dough balls in plastic wrap and flatten into discs, then chill while you prepare the apple filling (see below)You can also chill the dough this way until ready to use – simply remove from the fridge to soften it up prior to using.Once apple filling is prepared, place in the fridge while you roll out bottom and top crust.
Preheat your oven to 425° F and have a 9” glass pie dish ready before rolling out dough. Roll out one dough into a 12” (approximately) circle between two sheets of parchment paper, dusting with tapioca or arrowroot if needed.
Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit – this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!Place pie dish in the fridge, then roll out the top crust into another 11-12” circle, then carefully place in the refrigerator until ready to top the apple filling.
For the Apple Filling:
In a large bowl, toss sliced apples with the lemon juice to coat, then with remaining ingredients except for the butter, to evenly combine. Place in the refrigerator until ready to fill bottom crust.
Once top and bottom crusts are prepped, fill bottom crust with apple mixture, layering as desired. Dot apples with the cold butter, then carefully place top crust over filling.
Seal the edges with your fingers or a fork (totally up to you) and brush with an egg wash* if desired. Carefully cut several slits in the top crust to release steam, then place pie dish on a baking sheet.
Bake on the middle oven rack for 25 mins, uncovered, at 425° F, then lower heat to 350° F, cover the pie with aluminum foil, and bake another 20-25 minutes. The crust should be deep golden brown and the filling bubbly.
Allow the pie to cool at least 45 mins before serving. You can allow the pie to sit out at room temp, loosely covered, overnight if necessary. The apple pie is best served within 24 hours of baking. If keeping longer, cover and refrigerate until ready to serve, then gently warm in the oven.
Recipe Notes
*The egg wash I used was simply one egg whisked with a bit of almond milk, lightly brushed over the top crust (you won’t use all of it!)
***I do not recommend making a lattice crust for this recipe since the lack of gluten leads to significant breaking (and frustration!) and the filling also turns out less juicy with this particular recipe.
Nutrition
Calories: 472kcalCarbohydrates: 47gProtein: 6gFat: 31gSaturated Fat: 13gCholesterol: 81mgSodium: 415mgPotassium: 183mgFiber: 6gSugar: 20gVitamin A: 690IUVitamin C: 6.8mgCalcium: 76mgIron: 1.5mg
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Want More Paleo Fall Baking Recipes? Try One of These!
Salted Caramel Apple Tart
Classic Pumpkin Pie
Simple Paleo Pumpkin Bread
Paleo + Vegan Apple Pie Bars
Salted Caramel Pecan Pie
Sweet Potato Cinnamon Raisin Muffins
Apple Crumb Muffins
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