Gluten Free (& Paleo) Apple Pie



For her 8th birthday this past Friday, my daughter requested APPLE PIE instead of cake.  She LOVES apple pie!


Since Emily and I have both been gluten free for over a year now, I wanted to make the pie using a gluten free crust.  Originally, I was going to use Pamela’s baking mix for the crust – I have used it in the past and it makes a tasty crust – but this time I wanted to cut down on the sugar content a bit and make it as natural as possible.  I did use some raw honey as a sweetener, but raw honey is so much better for you than processed white sugar! It’s even good for your allergies if you are buying local like we did.

I looked around on the web and ended up combining ideas from several recipes to put together this delicious paleo friendly, gluten free APPLE PIE!

We couldn’t wait to dig in!  Emily wanted her pie topped with whipped cream & strawberries – Yum!  We made the cream from organic heavy cream, but you could also make whipped cream from coconut milk to make this dairy free if you prefer. 

We were so impatient, we ate our dessert before our dinner.  It was her birthday, so why not?



It was so good we even had it again at breakfast the next morning.

Don’t worry, we included some protein in the form of scrambled eggs.  I’m not completely crazy!

Ready for the recipe?   I thought you’d never ask!

I apologize for not taking pictures while I was making this masterpiece, but I guarantee there will be a next time so I will attempt to take pictures then.   If I’m not too busy drooling in anticipation, that is.

Emily’s Birthday Apple Pie

Filling Ingredients:

* 10 apples – peeled, cored, and sliced

* 1/2 cup raw honey

* 1 tablespoon cinnamon

* 1 teaspoon nutmeg (I will try leaving this out next time because it had a “pumpkin pie” taste to it.  I do love pumpkin pie, but I don’t think it was necessary in the apple pie.)

Over medium heat, cook the filling ingredients until the sauce has thickened and coats the apple slices.  You want the apples to stay a bit firm, or else they will end up too soft after baking.  When thick, remove from heat and set aside to cool while you work on the crust.


Crust Ingredients:

I ended up with some extra dough when I was done, so I will cut back a little on this recipe next time.  Since I haven’t tested that change yet, I’m listing exactly what I used.  Maybe you can make a small tart or a quiche with the extra dough.

* 9 eggs (room temperature)

* 3/4 cup of honey

* 1 cup of coconut oil (heated to liquify)

* 2 cups coconut flour (amount varies)


Preheat oven to 350.

Put eggs, honey, and coconut oil in the food processor and pulse until smooth.  Add the flour, mixing in a little at a time until the mixture forms a dough.  If it’s too sticky, add a little more flour, but be careful not to dry it out.  Separate into 2 halves for the top and bottom crust.

Grease a 9 inch pie pan with coconut oil, then use your fingers and press the dough into the pie pan covering the bottom and sides evenly and making sure it isn’t too thick.

Fill the crust with apple pie filling.

Use remaining crust to cover the pie.  This mixture is too delicate to roll out and cover all at once without breaking, so I just rolled out little pieces at a time and put the cover together like a puzzle.

I sprinkled the top of the pie with some coconut sugar, but you definitely wouldn’t have to do that.  Honestly, I don’t think it added anything.

Bake at 350 for 45 minutes.  If the edges of the pie start to brown too much, cover them with foil.

I let mine cool overnight before cutting.  I highly recommend letting the pie cool completely before covering with foil or plastic wrap, otherwise the pie will sweat a bit and make the top crust a little soggy.  (Trust me on this – it was PERFECT when I removed it from the oven, but slightly damp the next morning because I covered it too soon.  It was already late and we wanted to get to bed!)


7 thoughts on “Gluten Free (& Paleo) Apple Pie

    1. I’ve had great success making an almond flour crust for quiche, so I don’t see why you couldn’t do that for the apple pie. The only thing is, when I put the crust in the pie pan, I have to press it in there with my hands. It doesn’t roll out in one big piece like you would think with a “gluten-ized” pie crust. What I would do is put the almond flour crust on the bottom, and do more of a crumble on top instead of a traditional top crust. The recipe I use for my crust recipe is: 2 cups almond flour, 1/2 cup liquified coconut oil, 1/4 tsp salt, 1/2 tsp baking soda. Pre-bake at 350 for 10 minutes before filling.

  1. This looks great! My husband was born in Holland, as were our first two daughters, and the traditional Dutch appeltart he loves and misses has a “press in the pan” pie crust and looks much like your photo… I have not found many gluten free pie crusts that hit the spot for us. I am eager to try this for his birthday next month! Thank you so much for sharing.

  2. Made this for thanksgiving! It was PERFECT. We used the exact recipe, but ended up having enough apples and crust leftover to make two pies. We had to double the honey and spices to better coat the apples since there was so much. The pies came out tasting like store bought pie minus having all the chemical-y crappy stuff in there! It didn’t have any weird taste that I sometimes feel like almond/coconut flour stuff can have. We will definitely make this again for Christmas! Will probably make more crust to try to get better at the latticing.

    1. I’m so glad you loved it! I think I’ll make it at Christmas again too, if I can wait that long. Let me know how the lattice turns out 🙂

  3. This pie is absolutely perfect! It is a little challenging to work with coconut flour based dough but the result is totally worth it! Next time I will add some lemon juice to the apple mixture and probably some walnuts and raisins 🙂 This pie was a hit among my guests and really it is irresistible after a night in the fridge – I practically had it for lunch and dinner today 🙂 Dangerously good!

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