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 😊
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!
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 🙂
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:
For the filling, start by peeling the 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.
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
Make sure you have your pie pan greased and sprinkled with arrowroot, then use your rolling pin to roll up the crust…
…then unroll it over the pie 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.
Once top crust is rolled out, pull the pie out of the freezer and add the apple 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.
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:
Classic Paleo Apple Pie
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
- 1 Egg
- 1 Tbsp Coconut Palm Sugar use Lakanto or Swerve Sweetener For Low Carb
- 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.
- 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.
Nutritional information is approximate and may vary.
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