Classic Low Carb & Paleo Apple Pie {Gluten Free}

This Classic Low Carb & Paleo Apple Pie has a tender, flakey crust with a sweet, perfectly seasoned apple filling and goes perfect with a scoop of dairy free vanilla ice cream 😊

Slice Of Classic Apple Pie

This classic apple pie uses my tried-and-true pie crust recipe that is tender and flakey and then filled with a sweet, perfectly spiced apple filling. It takes a little bit of time to peel and chop your apples, but besides that, it’s pretty fast and easy to make and will dazzle your guests. Or you could just keep it all for yourself, I won’t judge 😊

Let’s get right into shall we?

here are the steps:

Start by making a double recipe of my almond flour pie crust*: In a food processor, add the almond flour, arrowroot, and salt. Then, whirl around until it’s one lovely flour. Then add in 1/2 C of Non-Hydrogenated shortening in small pieces and pulse until it’s well incorporated and resembles coarse sand.

*To make this crust low-carb, simply sub in my Keto Pie Crust, doubled! It tends to crack easier but it can be done and is just as tender and flakey as the Paleo version!

Flour and shortening in food processor

Pie Dough In Food Processor

Now, add in 2 Tablespoons of honey and 2 eggs and pulse until combined. At this point, add in 1 Tbsp of cold water if it’s crumbly and 1 Tbsp. of arrowroot if it’s too soft – until it reaches the consistency of very soft play-dough and forms a ball in the food processor. I added in 3 tbsp. of cold water to make it  the right consistency. I usually only make a bottom pie crust, but since I’m making a double crust this time, the food processor was so full that the dough couldn’t quite make a ball… but I could tell it was trying to 🙂

Pie Dough Wrapped In Plastic Wrap

Divide the dough in half. Form the dough into discs, wrap in plastic wrap, and place in the fridge anywhere from 1 hour to 2 days or until firm enough to roll out.

for the filling:

Peeled Apples

For the filling, start by peeling the apples.

Peeled And Chopped Apples

Then cut them them into small, bite-sized pieces… I ended up cutting the apples above in half again 🙂

I’m sorry, but I didn’t get a pic of the next step, try to imagine it with your minds eye!

Place the apples in a large saucepan and add the honey, coconut palm sugar, lemon juice, cinnamon, nutmeg, salt, coconut oil, and tapioca flour and cook for 10 to 15 minutes or until crisp-tender. Remove from heat and stir in the vanilla, then set aside.

Rolled Out Pie Crust In Parchment Paper

Preheat the oven to 350 degrees.

Rolling the dough:

Take one disc out of the fridge and roll out between 2 pieces of parchment paper. If it’s too hard to roll out, allow to sit on the counter a few minutes to slightly soften. Now, here’s a little trick I learned – after you roll it out, flip it over so the bottom parchment is now the top, then slowly peel off the parchment. I do this because it seems like the bottom parchment is always harder to get off and I would rather take off the harder side now and the easier side when I lay it over the pie :)

Rolling Up Crust With Rolling Pin

Make sure you have your pie pan greased and sprinkled with arrowroot, then use your rolling pin to roll up the crust…

Inverting Pie Crust Over Pan

…then unroll it over the pie pan.

Pie Crust In Pan

Then very slowly take of the parchment paper and patch up any cracks or tears. Place in the freezer while you roll out the top crust.

Filling In Pie Crust

Once top crust is rolled out, pull the pie out of the freezer and add the apple filling.

Top Pie Crust Over Filling

Then, flip the top crust over so the bottom parchment is on the top and slowly peel it off. Roll it up with the rolling pin and unroll over the pie. Very slowly remove the parchment paper.

final touches:

Unbaked Pie With Decorative Effects

Now, cinch the pie crust edges together (I had a lot of pie crust and discarded some of the extra) and add any decorative effects – I’m not so great at the decorative effects! Use a sharp knife to to make 4 slits coming out from the center of the pie. Then, brush the top with a beaten egg and sprinkle on some coconut palm sugar. Bake for 20 – 25 minutes or until the top is a nice golden brown. Check the pie after 15 minutes and add a pie crust protector (it’s super easy to make one out of foil, I have the directions below!) if the edges are browning too fast. Then, allow to cool one hour.

for a caramel apple pie:

Replace the top crust with this streussel topping: Whisk together 3/4 C Blanched Almond Flour, 1/2 C Arrowroot Flour, and a pinch of salt. Then, stir in 1/2 C of Honey and 2 Tbsp. Softened Coconut Oil. Bake as directed. Five minutes before taking out of the oven, top with 1/2 C of finely chopped pecans. As soon as you take it out of the oven pour caramel sauce or Keto Caramel Sauce all over the top…. Oh. My. Goodness!!!!!

 

Here’s the fun printable:

*Click HERE and look under “Helpful Hints” to see how to make the crust egg free.  And HERE is my low-carb/keto pie crust recipe – don’t forget to double it!!!

You might also be interested in my  Paleo & Keto Pecan Pie & Paleo & Keto Pumpkin Pie!!!

Classic Paleo Apple Pie

This classic paleo apple pie recipe has a tender, flakey crust with a sweet, perfectly seasoned apple filling and goes perfect with a scoop of dairy free vanilla ice cream 🙂
For the low carb version, I would probably also replace the honey with white Lakanto or Swerve Sweetener and reduce the tapioca flour or use xanthan gum instead. I have not tried this though, so didn't include it in the instructions with specific amounts. If you give it a shot let me know how it turns out!!!
5 from 3 votes
Print Rate
Course: dairy free, Dessert, Egg Free, gluten free, Grain Free, paleo
Cuisine: American
Keyword: gluten free apple pie, grain free apple pie, Paleo and egg free apple pie, paleo apple pie, paleo classic apple pie
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 602kcal
Author: Cassidy

Ingredients

Double Pie Crust (see link above for low-carb/keto pie crust):

  • 2 C Blanched Almond Flour Honeyville Brand
  • 1 1/2 C Arrowroot Flour or Tapioca Flour
  • 1/2 tsp. Sea Salt
  • 4 Tbsp. Whole Psyllium Husks *NOT Powder* OR additional 4 Tbsp of Arrowroot Flour
  • 1/2 C Non-Hydrogenated Shortening I use Spectrum Organic, which is made of only palm oil
  • 2 Eggs see above for egg free option
  • 2 Tbsps Honey
  • cold water or additional arrowroot as needed

Filling:

  • 6 Large or 7 Small Granny Smith Apples
  • 1/4 C Honey
  • 1/4 C Coconut Palm Sugar use Lakanto golden or Swerve brown for low carb
  • 1 tsp. Lemon Juice
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/8 tsp. Ground Cloves
  • 1/4 tsp. Salt
  • 2 Tbsp. Refined Coconut Oil
  • 2 Tbsp. Tapioca Flour
  • 2 tsp. Pure Vanilla

Extras:

Instructions

Pie Crust:

  • In a food processor, add the almond flour, arrowroot flour, psyllium husks (if using), and salt. Then, whirl around until it's one lovely flour, scraping down the bowl as necessary. Then add in the 1/2 C of Non-Hydrogenated shortening in small pieces and pulse until it's well incorporated and resembles coarse sand.
  • Add in the eggs and honey and process until combined. Add in 1 Tbsp of cold water if the dough is crumbly and 1 Tbsp of arrowroot if the dough is too soft. You want the dough to feel like very soft play-dough and form a ball in the food processor... it might be too full to form a perfect ball, but you will be able to tell 🙂 I added 3 Tbsp of cold water to my dough.
  • Divide the dough in half, form into discs, wrap in plastic wrap, and place in the fridge until firm enough to roll out, about 1 hour, or you can leave it in the fridge for up to 2 days.

Apple Pie:

  • Peel the apples, cut into thin bite-sized pieces, and place in a large saucepan. Add the honey, palm sugar, lemon juice, cinnamon, nutmeg, cloves, salt, coconut oil, and tapioca flour to the apples. Heat over medium heat for 15 - 20 minutes or until apples are crisp-tender, stirring frequently. Remove from heat, stir in the vanilla, and set aside.
  • Preheat the oven to 350 degrees.
  • Take one disc out of the fridge and place between two pieces of parchment paper. Roll out from the center with a rolling pin. Now, a little trick... flip the crust over so the bottom parchment is now on the top, then very slowly remove the parchment paper. I do this because the bottom parchment is always harder to get off 🙂
  • Roll up the pie crust with your rolling pin (see picture above) and unroll over a greased pie pan sprinkled with arrowroot flour. Patch up any tears or cracks and place in the freezer.
  • Using new parchment paper, roll out the top crust the same as you did the bottom crust and set aside.
  • Take the crust out of the freezer and pour the filling evenly into the crust.
  • Flip over the top crust and very slowly pull off the parchment paper. Roll the crust up with the rolling pin and unroll over the filling.
  • Cinch the edges of the pie crusts together, apply any decorative effects, and make four 3 inch slits with a sharp knife coming out from the center of the pie. 
  • Brush the crust with a beaten egg and sprinkle coconut palm sugar on top. 
  • Bake for 20 - 25 minutes or until golden brown. Check the pie after 15 minutes, if the edges are browning too fast or look like they may start to burn, cover the edges with a crust protector or make one out of foil. To make a crust protector out of foil: Tear off a very long piece of aluminum foil, longer than you would think. Fold in half lengthwise twice. Wrap it around the pie and secure with a paper clip. Fold the foil over the crust.
  • Cool for 1 hour.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

Notes

Serving size is very large - 1/8th of a pie.
Nutrition Facts
Classic Paleo Apple Pie
Amount Per Serving
Calories 602 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 8g 40%
Cholesterol 61mg 20%
Sodium 218mg 9%
Potassium 174mg 5%
Total Carbohydrates 75g 25%
Dietary Fiber 12g 48%
Sugars 32g
Protein 8g 16%
Vitamin A 3.3%
Vitamin C 13.9%
Calcium 5.5%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.

this post is part of Fat Tuesday Gluten Free Wednesdays, and Allergy Free Wednesdays

Any links on my site may be affiliate links. If you purchase anything through them I may make a small commission. Thank you for your support to keep this free resource available!

pin for later:

Apple Pie Pinnable Image

This Classic Low-Carb Paleo Apple Pie recipe has a tender, flakey crust with a sweet, perfectly seasoned apple filling and goes perfect with a scoop of dairy free vanilla ice cream :) #PaleoApplePie #GlutenFreeApplePie #LowCarbApplePie

Posted November 15, 2018 by Cassidy in Desserts, Egg Free, Keto, Paleo, Pies / 18 Comments

Divider

Craving More? Subscribe By Email And Receive 2 FREE recipes from my Keto Breads Cookbook!

--

18 responses to “Classic Low Carb & Paleo Apple Pie {Gluten Free}

  1. Thank you SO much for the recipe!!! I’ve been dying for a roll-out pie crust since going Paleo in 2011… you know, NOT the ones you pat down into the pie pan, but actually roll and cut. Well, my son (22, who is also dairyfree, grainfree and ect due to allergies) asked for ONE thing for Thanksgiving… our “old apple pie”. Thanks to your crust recipe, I was able to deliver. AND it was delicious. I did cover the edges for first 15 mins, then covered the entire thing for the rest of cooking as it was browning fast. But, that did it for me. Oh… I also had to put in a touch of coconut flour… kinda like your other roll out crust recipe… just to thicken a touch more. THANK YOU!!!!

    • Hi C Dutro!
      Thanks for pointing that out to me! You add it on step 1 with the other flours, I just forgot to add it because I had in my mind the option of adding additional arrowroot flour in place of the psyllium husks – so sorry! Thanks again for pointing this out, I will fix the recipe right now 🙂

      -Cassidy

  2. Wow, now that is a creative crust recipe! I find that pysllium overpowers in flavor sometimes, but I might be more sensitive to the flavor as I don’t read this often. Does it stay delicate in this crust, or can you taste it a little?

    • Hi Alisa! I know the psyllium taste you are talking about, but I personally can’t taste it in this recipe. The amount is just enough to help with the texture but not enough to taste – but that’s just me. If you can taste it, it should be very, very slight.

      -Cassidy

  3. Celeste Noland

    Love that you’ve made this classic paleo! I have been playing with arrowroot starch a bit and can’t wait to try this recipe.

Leave a Reply