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Paleo Apple Pie (with Vegan Option)

Apples· Dairy Free· Desserts· Fruit· Gluten Free· Paleo· Pie· Recipe Index· Refined Sugar Free

11/9
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This Paleo Apple Pie has a flaky gluten-free lattice crust with a delicious spiced apple filling! This healthier apple pie recipe is the perfect paleo Thanksgiving dessert. This recipe has a vegan option.

This Paleo Apple Pie has a flaky gluten-free lattice crust with a delicious spiced apple filling! Your holiday dessert table isn't complete without apple pie, and this healthier refined sugar free recipe will satisfy any apple pie lover.

I’m sitting here trying to think of what to say…while my mind is really on the election, nervously watching electoral votes roll in. I can’t even go there. This is a baking blog, not a political one, so I’m going to take a break from my worrying to talk about one of my favorite foods – apple pie!

There’s nothing polarizing about apple pie, is there?! Except maybe whether you prefer a lattice crust or a crumble crust – but that’s easily solved…just make two pies! ;)

This Paleo Apple Pie has a flaky gluten-free lattice crust with a delicious spiced apple filling! Your holiday dessert table isn't complete without apple pie, and this healthier refined sugar free recipe will satisfy any apple pie lover.

If you’re in the lattice apple pie camp, I’ve got you covered today. Lattice top pies are always one of my favorites to look at, because the woven crust looks so mesmerizing and seems so much harder to do than it actually is.

I’ve been wanting to paleo-ify apple pie for a while now, and I had to get it done before Thanksgiving. Thankfully, it came together beautifully after a couple of recipe tests, and we’ve got ourselves a sweet, tender apple pie with a gorgeously golden brown, super flaky crust just in time for the holidays!

This Paleo Apple Pie has a flaky gluten-free lattice crust with a delicious spiced apple filling! Your holiday dessert table isn't complete without apple pie, and this healthier refined sugar free recipe will satisfy any apple pie lover.

How do you make a paleo pie crust?

The crust for this paleo apple pie, made with almond flour and tapioca flour, is pretty easy to work with as far as grain-free or gluten-free crust goes. However, it’s definitely a little tricker than regular pie crust. You see, gluten is what holds together traditional pie crust. Without gluten, the crust wants to crack and break.

Luckily, gluten being overworked is what makes a crust get tough, so without the gluten, there’s no need to worry about overworking the dough. If the dough breaks while rolling it, or moving it, or folding it, you can press it back together with your fingers – no harm, no foul. Also, to make dealing with the dough easier, keep it nice and chilled and you’ll have less breakage.

This Paleo Apple Pie has a flaky gluten-free lattice crust with a delicious spiced apple filling! Your holiday dessert table isn't complete without apple pie, and this healthier refined sugar free recipe will satisfy any apple pie lover.

Tell me about the apple pie filling!

Now for the star of the show – the apples! A lot of apple pie recipes call for Granny Smiths. However, I’ve found that the best apple pies use a variety of different apple types for the best flavor and texture in the pie.

I used a mix of Granny Smiths, which are firm and tart, Honeycrisps, which are firm and sweet, and Red Delicious, which are soft and sweet. After you bake the pie, the Granny Smiths and the Honeycrisps stay firm with a bit more bite. The Red Delicious break down and become more saucey. The variety of flavors and textures is key for a fantastic filling! I like to stop by the farmer’s market and go for the mix-n-match apple bag, grabbing a few of whatever the farmers have that day.

This Paleo Apple Pie has a flaky gluten-free lattice crust with a delicious spiced apple filling! Your holiday dessert table isn't complete without apple pie, and this healthier refined sugar free recipe will satisfy any apple pie lover.

You’ll sweeten the apples with coconut sugar. You’ll spice them up with cinnamon, nutmeg, allspice, and ginger. Lemon juice and vanilla extract add extra flavor. The apples soften as they bake, soaking in the all the sugar and warm spices. This makes for a paleo apple pie that is super flavorful. I love it with a scoop of ice cream or whipped coconut cream on top of a warm slice!

I think this paleo apple pie is best on the first day or two after it’s made. However, it’ll keep in your fridge for about 5 days (if it lasts that long!!!). If you have leftovers, it’s also great for breakfast with some Greek yogurt. ;) Pie for breakfast is a thing, right?! If not, it should be. Happy pie baking – enjoy!

This Paleo Apple Pie has a flaky gluten-free lattice crust with a delicious spiced apple filling! Your holiday dessert table isn't complete without apple pie, and this healthier refined sugar free recipe will satisfy any apple pie lover.

Need more dessert inspiration? Try these:

  • Paleo Vegan Pumpkin Pie
  • Vegan Chocolate Cream Pie
  • Apple Crumble Pie
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Paleo Apple Pie


★★★★★

4.8 from 5 reviews

  • Author: Rachel Conners
  • Prep Time: 90 minutes
  • Cook Time: 60 minutes
  • Total Time: 150 minutes
  • Yield: 1 9" pie 1x
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Ingredients

  • 3 cups (288g) blanched almond flour
  • 1 cup (113g) tapioca flour
  • 2 tablespoons coconut sugar
  • ½ teaspoon kosher salt
  • 12 tablespoons cold grass-fed butter cubed, or use chilled coconut oil for vegan option
  • 1 large egg or flax egg for vegan option

For the filling

  • 2.5 pounds apples, I used a mix of Honeycrisp, Granny Smith and Red Delicious, peeled, cored and sliced into 1/4” slices
  • 2 tablespoons (14g) tapioca flour
  • ½ cup coconut sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ground ginger
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 tablespoons grass-fed butter or chilled coconut oil for vegan option

Instructions

  1. Combine the almond flour, tapioca flour, coconut sugar, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
  2. In a small bowl, whisk the egg and then add to the dry ingredients. Pulse/mix again until dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end.
  3. Divide the dough into two equal pieces and form into flat, round discs. Wrap each dough disc in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
  4. When you’re ready to bake, preheat oven to 425°F.
  5. Roll out one round of dough in between two sheets of parchment or on a silicone baking mat into a 12-inch circle. Carefully lay dough into a 9-inch pie dish (not deep dish). If the dough breaks, that’s okay! Just press it back into place and repair any holes/cracks that may have formed. Place in the freezer while preparing the filling.
  6. Place the sliced apples in a large bowl. Add the tapioca flour, coconut sugar, cinnamon, nutmeg, allspice, ginger, vanilla extract, and lemon juice. Toss to combine, until all the apple slices are evenly coated.
  7. Fill the bottom crust with apple slices, leaving any extra liquid/juice in the bottom of the bowl. Dot the small pats of butter on top of the apples.
  8. Roll out the second round of dough in between two sheets of parchment or on a silicone baking mat into a 12-inch circle. Use a pizza cutter or sharp knife to cut into even 1/2” strips (you can also make them wider, depending on what sort of look you want). At this point, I recommend putting the cut strips back into the refrigerator about 10 minutes to firm back up – it will make them easier to work with and reduce breakage. Use your chilled dough strips to cover the pie with a lattice work crust – I used the method depicted here. Be extra careful when folding the strips – the lack of gluten in the crust makes the dough much more susceptible to breaking, but if it does, just press the strips back into place. Mine broke a fair bit but you can’t tell once it’s baked!
  9. Place the pie on a baking sheet and bake 15 minutes at 425°F. Reduce the temperature to 350°F, and continue baking for 35 to 45 minutes or until the apples are tender and the pie is golden brown on top. Tent with foil if the pie starts to brown too quickly!
  10. Let cool for at least 1 hour before serving. Serve warm or chilled. Keep any leftovers stored in the refrigerator.
  • Category: Dessert

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This Paleo Apple Pie has a flaky gluten-free lattice crust with a delicious spiced apple filling! Your holiday dessert table isn't complete without apple pie, and this healthier refined sugar free recipe will satisfy any apple pie lover.
This Paleo Apple Pie has a flaky gluten-free lattice crust with a delicious spiced apple filling! This healthier apple pie recipe is the perfect paleo Thanksgiving dessert. This recipe has a vegan option.

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Comments

  1. Gayle @ Pumpkin 'N Spice says

    November 9, 2016 at 3:08 am

    What a gorgeous pie, Rachel! I’ve never made a homemade one with a lattice crust like you did, so I’m loving this version. You can’t go wrong with a classic like this, especially in the fall. YUM!!

    Reply
    • Rachel says

      November 9, 2016 at 7:34 am

      Thanks so much, Gayle!!

      Reply
  2. Megan @ Skinny Fitalicious says

    November 9, 2016 at 3:14 am

    Ugh I was up way too late night watching everything and now I need pie and coffee! This looks phenomenal. I want to be at your Thankagiving with all these lovely pies.

    Reply
    • Rachel says

      November 9, 2016 at 7:35 am

      I need a BIG slice of pie this morning after last night!! Thanks so much, Megan :)

      Reply
  3. Ashley - The Recipe Rebel says

    November 9, 2016 at 6:15 am

    You are like some kind of magician Rachel! I am definitely keeping this on hand for the holidays — I think I should be able to find tapioca flour just fine and it’s such an easy gluten free alternative!

    Reply
    • Rachel says

      November 9, 2016 at 7:35 am

      Aww thank you Ashley!! It really is, and tapioca flour should be pretty easy to find in most grocery stores :)

      Reply
  4. Summer says

    November 9, 2016 at 6:35 am

    Such a stunning pie ♥

    Reply
  5. Cheyanne @ No Spoon Necessary says

    November 9, 2016 at 9:28 am

    I absolutely adore apple pie any which way I can get it! And your right, it’s just not Thanksgiving without apple pie for dessert! I am LOVING yours, girlfriend!! I love that you made this refined sugar free!!!! And your lattice top crust is just PERFECTION. I’ll need to make at least two of these, because I’ll definitely eat one all by myself. ;) Cheers!

    Reply
    • Rachel says

      November 9, 2016 at 3:34 pm

      Thank you so much Cheyanne! I appreciate the lattice compliment – I always think it’s too ugly, hahah!

      Reply
  6. Amanda says

    November 9, 2016 at 9:55 am

    The lattice you made is just too beautiful! What a really gorgeous and delicious pie!

    Reply
  7. Ashley says

    November 9, 2016 at 1:29 pm

    Well now you have me thinking about making two apple pies for thanksgiving – lattice and crumb!! I love both! haha This sounds fantastic!

    Reply
    • Rachel says

      November 9, 2016 at 3:33 pm

      Haha no such thing as too much pie! ;) Thanks Ashley!

      Reply
  8. Medha says

    November 9, 2016 at 1:45 pm

    This pie is gorgeous! My last 24 hours have been some of the most tumultuous in my life. Although I’m never NOT thinking about politics (I’m from DC!), it’s definitely nice to browse the food community and have a nice (mouthwatering) distraction right now :)

    Reply
    • Rachel says

      November 9, 2016 at 3:33 pm

      The past 24 hours have felt seriously surreal – I bet it’s even more nuts in DC! Definitely best to distract ourselves from the mess with delicious treats :)

      Reply
  9. Karen @ The Food Charlatan says

    November 9, 2016 at 7:29 pm

    Pie for breakfast IS a thing. ‘Merica.

    Reply
  10. marcie says

    November 9, 2016 at 8:46 pm

    That is the glory of a GF pie crust right — no gluten! This looks incredible, and beautiful job on that lattice! I’ve never made a lattice topped pie and this is just inspiring!

    Reply
  11. Sarah @Whole and Heavenly Oven says

    November 10, 2016 at 4:34 am

    This is pie is BEYOND gorgeous, Rachel! I mean, I’m in love with that lattice crust and I’m in awe that it’s all paleo! This is Thanksgiving dessert at it’s finest. ;)

    Reply
  12. Megan - The Emotional Baker says

    November 10, 2016 at 6:55 am

    What a beautiful pie! This would be a hit at any family gathering :)

    Reply
  13. Amacat says

    November 16, 2016 at 5:33 pm

    Could you substitute something else for the butter? I am not vegan, but I try to avoid dairy. Otherwise, this looks amazing!

    Reply
    • Rachel says

      November 16, 2016 at 6:08 pm

      Hi Amacat! You can use coconut oil in it’s place. Just make sure to get it in really small bits (I’d recommend a food processor, if you have one) so that you don’t get any little dimples from coconut oil clumps melting when it bakes. Enjoy!

      Reply
  14. JANICE WATSON says

    September 15, 2017 at 8:09 pm

    2.5 pounds of apples is how many cups. Want to try this sounds and looks DELICIOUS!!!

    Reply
    • Rachel says

      September 17, 2017 at 8:12 am

      Hi Janice, it’s about 8 cups of sliced apples. Enjoy!

      Reply
  15. April says

    October 2, 2017 at 12:47 pm

    This looks fantastic! I’m wondering do I have to do a lattice too? Or would it work out the same to have a traditional covered top?

    Reply
    • Rachel says

      October 2, 2017 at 12:50 pm

      Hi April, you can definitely do a traditional top using this crust, just make sure to make a few slits for steam to escape. Enjoy!

      Reply
  16. Leanne says

    October 9, 2017 at 6:20 am

    There is vanilla in the crust in the directions but not the ingredient list..

    Reply
    • Rachel says

      October 9, 2017 at 11:07 am

      Hi Leanne, there’s no vanilla in this crust, it’s fixed now!

      Reply
  17. Debbie says

    October 23, 2017 at 3:15 pm

    Hi Rachel,
    Can I use ghee for the butter?
    Thanks!

    Reply
    • Rachel says

      October 23, 2017 at 6:05 pm

      Hi Debbie, that will definitely work! Enjoy.

      Reply
  18. Juani says

    November 13, 2017 at 7:31 pm

    This looks so delicious and pretty ! It would be my first GF pie! I like to make ahead many recipie and freeze. Would this recipie work if frozen raw ? Not sure how the GF crust would react to having been frozen.

    ★★★★★

    Reply
    • Rachel says

      November 14, 2017 at 8:45 am

      Hi Juani, I’m not sure I would recommend freezing it with the apples in it, because I don’t know how that’d work, but for the one you’re looking at, I froze the crust (wrapped in plastic wrap) and the topping (in a plastic bag) until I was ready to bake it. Then I just had to make the apple filling and assemble it all. Hope this helps!

      Reply
  19. Tracy says

    November 22, 2017 at 11:05 am

    Getting ready to make this. Looks delicious! I was hoping you would have given instructions as to how to “do” the lattice.

    Reply
    • Rachel says

      November 22, 2017 at 12:10 pm

      Oops, I used to have a link to the method I used included, but it looks like the link broke when I switched recipe plugins. I’ll add it back in, but here it is for you too: http://www.inspiredtaste.net/23250/how-to-make-a-lattice-pie-crust/ I hope you enjoy the pie! Happy Thanksgiving!

      Reply
  20. Patricia says

    December 28, 2017 at 6:52 am

    Hi and thanks for the recipe!
    I just wonder if you could suggest what I can replace the tapioca flour with?

    Reply
    • Rachel says

      December 28, 2017 at 9:03 am

      Hi Patricia, I wouldn’t recommend replacing it in the crust, but if you had to, you can use extra almond flour. You can use half the amount of cornstarch as a replacement for the filling. Enjoy!

      Reply
  21. Elisabeth says

    January 1, 2018 at 7:15 am

    oh my goodness! this pie is amazing! I made this yesterday for new year’s eve snacking, and we’re finishing off the last pieces for breakfast. wow! this will definitely be a keeper in my house! I’m lazy, so I just used a bag of granny smiths and I put slits in the top crust, but it turned out delicious and even my husband asked if we could make it again. thanks for the recipe share! I’m loving your site and all of your recipes!

    ★★★★★

    Reply
    • Rachel says

      January 2, 2018 at 8:04 am

      I’m so happy to hear that you’re loving the pie! So glad it will become a staple :) hope you love any other recipes you try as well! Thanks Elizabeth.

      Reply
  22. Bri says

    August 24, 2018 at 7:10 pm

    I have to avoid dairy and also should not have coconut, is there another substitute I could use for the crust? Would vegan “butter” spread or Crisco work?

    ★★★★

    Reply
    • Rachel says

      August 26, 2018 at 9:21 am

      Hi Bri, I haven’t used either of those but they should work. Crisco or another type of vegetable shortening would definitely work, not as sure about the vegan butter since I’m guessing it depends on the brand.

      Reply
  23. Sue says

    October 5, 2018 at 12:11 pm

    In the oven now. The easiest pie crust I’ve ever made. Can’t wait to try the pie.

    Reply
    • Rachel says

      October 5, 2018 at 4:04 pm

      Hope you love it, Sue!

      Reply
  24. Mackenzie says

    November 19, 2018 at 12:42 pm

    I made this for a friendsgiving and it was a hit! I didn’t tell anyone it was a gluten free, paleo anything label pie and brought just an apple pie and people loved it. It even got approval from my friend who loves apple pie more than anything! The crust was hard to add as a lattice top so instead of criss-crossing the strips I laid them on one another. It still looked like a lattice top but not as hard. I love this pie and recommend it for anyone! The crust didn’t taste like it was grain free and the filling flavor was on point.

    ★★★★★

    Reply
    • Rachel says

      November 19, 2018 at 5:41 pm

      Love that you didn’t tell anyone it was paleo and no one knew! That’s the best compliment :) so thrilled it was a hit. Thanks so much for your feedback, Mackenzie.

      Reply
  25. Sj says

    November 22, 2018 at 3:13 pm

    This pie was amazing! Thanks. I had a mixture of slmond, pecan and hazel nut!!! Only had granny smith organic and didnt have some of the spices, but still yummy! Cooked perfecy was not soggy. Was very crumbly just mashed back together!!!! Didnt want to try latce so solid top with with knife slits. Was sooooo good made our thanksgiving dinner! Thank you again for all the hard work you put in testing!!!!

    ★★★★★

    Reply
    • Rachel says

      November 23, 2018 at 10:37 am

      So thrilled it was a hit, SJ! Thanks for sharing your feedback.

      Reply

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