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 or keto vanilla ice cream and caramel.*Note- While this can be made lower-carb than a traditional apple pie by using a keto pie crust and low-carb sweeteners, it's not necessarily keto because apples are naturally high in carbs. If you're looking for a keto (faux) apple pie, I have a link to one above the recipe card.
Prepare the double crust as directed. If using the Keto pie crust, be sure to pre-bake the bottom crust until very nicely browned to ensure the bottom crust doesn't get soggy.
Peel and core the apples. Then, cut into uniform ¼-inch pieces and place in a large saucepan. Add the butter, sweetener, molasses, lemon juice, lemon zest, cinnamon, nutmeg, cloves, allspice, and salt. Heat over medium heat for 10-15 minutes (this depends on how firm your apples are) or until apples are crisp-tender, stirring frequently. Slowly sprinkle in the xanthan gum or add in the tapioca/water mixture. Be sure not to dump in the xanthan gum or it will clump! Stir until thickened. Remove from heat, stir in the vanilla, and set aside.
Preheat the oven to 375 degrees.
Pour the filling evenly into the bottom crust. Then, add the top crust.
Cinch the edges of the pie crusts together, apply any decorative effects, and make five 3 inch slits with a sharp knife coming out from the center of the pie.
Brush the crust with a beaten egg mixed with 1 tablespoon of water. Then, sprinkle with granulated sweetener or coconut palm sugar.
For the Keto crust, completely cover the edgeswith a crust protector the entire baking time to ensure they don't burn (see notes below on how to make one out of foil). Bake for 15 minutes, then brush again with the egg/water mixture to make a nice, golden-brown crust. Bake an additional 20 - 25 minutes, or until nicely browned. If browning unevenly, rotate during baking.
For the Paleo crust, check the pie after 10 minutes. If the edges are browning too fast or look like they may start to burn, cover the edges with a crust protector (see notes below on how to make one out of foil). Bake an additional 10 to 20 minutes, or until nicely browned. If browning unevenly, rotate during baking.
Cool at room temperature for 3 hours to properly set up. Do not place in the fridge to cool faster as this will make the crust soft.
Store leftover pie, covered, at room temperature for up to 24 hours. After that, it can be refrigerated for 2 to 3 days.
For the apples, I personally love using Fuji apples. However, many people prefer using ½ sweet apples, such as Fuji or Honeycrisp, and ½ tart apples, such as Granny Smith.
Be sure to cut uniform-sized apples. Otherwise, the larger apples will be thick and solid while the thinner apples will be mushy.
For the sweetener, any keto sweetener will work. If you use an erythritol-based sweetener, it needs to be powdered. However, even the powdered variety can sometimes be gritty. Because of this, I recommend xylitol, allulose, or a monk/fruit allulose blend. These dissolve beautifully and have zero aftertaste. For paleo, coconut palm sugar works well. If using pure allulose, it's only 70% as sweet as other sweeteners. Because of this, you'll need to add an extra 2 or 3 Tablespoons if using this option.
Since we're using white sugar instead of a brown sugar variety in the Keto version, I recommendadding 1 teaspoon of molasses. This gives it a caramel-like, deep, rich flavor.
If you’re worried about adding molasses to a Keto, low-carb recipe, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 carbs to the entire batch! It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6, and more!
For a complete rundown on keto sweeteners, see my Keto Sweetener Guide! Also, as a gift to my readers, I've teamed up with BESTI to give you guys 10% off! simply use the code "CRAVEABLE" at checkout.
Choosing a crust: Both crusts are tender, buttery, flaky and SO delicious! The main differences are that the bottom crust of the Keto version will need to be pre-baked and the Paleo crust is just a tad easier to work with. Also, the Paleo Pie Crust can be made vegan and egg-free. Choose whichever one you prefer and works best for your diet.
If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
Nutritional Information is for 1/16 of the pie filling only.