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It’s Fall here in the North East which means we are in full apple picking, hay rides, pumpkin everything, mode. There is just something about Fall on the farm that we can’t get enough of. Of course, with all of those apples in the house, Rob’s mind is on one thing…apple pie.
Now since Rob and I pretty much stick to a paleo diet, I didn’t think apple pie was really doable. But after a whole lot of experimenting, I finally came up with the best paleo apple pie ever!
This apple pie is perfect for your healthier holiday table and yet is quick and easy enough to make on a weekday if you wanted to.
Making this paleo apple pie does require a few key ingredients that you will need to make sure you have before you start.
Making a paleo pie crust that tastes buttery and light like its gluten & dairy filled counter parts requires one key ingredient, vegetable shortening. However most vegetable shortenings are made of soy (which is a non-no if you are following a paleo diet) and unhealthy hydrongenated oils.
For this recipe, I use only Spectrum non-hydrogenated, organic vegetable shortening. It is made of sustainable, organic palm oil and really gives this pie crust that “buttery” taste. It is a little pricey but so worth it! If you are running a paleo household, you absolutely need to have Spectrum Shortening on hand at all times. It is not only great for baking but works well for frying also.
The remaining ingredients in the crust are pretty simple and are things that most paleo pantries contain. You will need:
This paleo pie crust comes together really quickly and takes only minutes to make in your food processor. I have never tried making this pie crust without a food processor so if you don’t own one, now might be the perfect time to buy one, KIDDING!
You really should get a food processor to cut down on your prep time in the kitchen, especially if you are following paleo diet, but if you don’t have one, you could probably make this crust in a stand mixer (after all, what can’t the Kitchen Aid do) or even mix it by hand.
This crust is enough of a 9-inch pie with a top crust. If you are making a pie without a top crust, you can simply cut the recipe in half.
I find that a ceramic pie dish works best for this pie.
Rob thinks that the crust is the shining star of this pie but I think the filling is the best part of the pie!
Of course, that is if you use the right apples. I like to follow the Farmer’s Almanac recommendation that Fuji apples make for great apple pie filling. Fuji apples are low in acid, hold up well to cooking and are sweet and tangy. Fuji apples picked straight from the farm are hands down Amazing!
For this filling, you will combine your apples with honey, coconut oil, vanilla extract, a little coconut flour and pumpkin pie seasoning. Yeah, you read that right, PUMPKIN pie seasoning, not APPLE pie seasoning.
Pumpkin pie seasoning adds the perfect sweet cinnamon and spice flavor to this pie. Make sure you read your labels though, not all pumpkin pie spice is paleo friendly and some contain nasty chemicals or even sweeteners. I only use Simply Organic Pumpkin Pie Spice, it is the perfect blend of cinnamon, ginger, nutmeg, and cloves and that’s it. No added junk!
The filling of this paleo apple pie is pre-cooked on the stovetop so the pie doesn’t need all that long in the oven.
If you read my post, One Simple Thing You Can Do Right Now To Raise Healthier Kids, you know that I am trying to spend less time in the kitchen and more time interacting with my family, especially on holidays. This paleo apple pie is perfect because you can definitely have this from-scratch pie baked and ready in under an hour!
Stay tuned for my paleo pumpkin pie recipe to complete your healthier Thanksgiving table.
The Best Paleo Apple Pie Ever
For the Pie Crust
- 2 cups almond flour
- 1 1/3 cups tapioca starch
- 1 cup Spectrum Organic Vegetable Shortening
- 2 tsp coconut sugar
- 1 tsp salt
- 2 large eggs
For the Apple Pie Filling
- 5-6 medium apples, peeled, cored and thinly sliced, about 8 cups Fuji apples work well
- 4 tbsp coconut oil
- 2 tbsp coconut flour
- 1/2 cup honey, preferably raw
- 1 tsp cinnamon
- 1 tsp Simply Organic pumpkin pie spice
- 1 tbsp vanilla extract
To make the pie crust
Combine almond flour, tapioca starch, shortening, coconut sugar and salt in food processor and pulse until combined.
Add eggs and pulse again until a thick dough forms.
Remove your dough from food processor and form 2 equal sized balls. Wrap one ball in plastic wrap and set aside for later.
Place the second ball of dough on a sheet of parchment paper and place a second sheet of parchment paper on top of it. Use a rolling pin to roll your dough in a circle large enough to fit in your pie pan, around 12 inches.
Remove the top piece of parchment and place your pie pan upside on top of your dough.
Place your hand under the bottom sheet of parchment and quickly flip the pie pan and your dough over so that the dough is now inside the pie pan.
Press along the edge of the dough so that it sits securely in the pie pan.
If your dough cracks, don’t worry. It is very easily repaired. If your dough is continuously cracking, put a little shortening between your fingers and rub into the dough.
If you are having trouble flipping your dough into your pie pan, you can easily just press the ball of dough into the pie pan with your hands.
Once your dough is in your pie pan, pierce it with a fork several times to prevent it from puffing up while it is baking.
Bake crust at 375° for 5-6 minutes, just to set it.
you can make this dough ahead of time and store in the fridge for up to 3 days. Take it out of fridge for 10-20 minutes to soften before using.
You can skip the pre-baking of the crust however you will need to add time when baking the pie. The bottom crust may also get a little soggy if you skip this step.
While the crust is pre-baking, start your filling.
To make the filling
Melt coconut oil over medium heat in a pot large enough to fit your apples. Add sliced apples, honey, cinnamon, and pumpkin pie spice. Stir until apples are well coated in honey and spices. Add coconut flour and stir again.
Allow apples to simmer over medium low heat for 5 minutes.
Add in vanilla extract and stir.
Turn off heat and allow apples to cool and set for 10 minutes. I recommend tasting your apples to make sure the spices are to your liking. If your family loves cinnamon, you can add a ¼-1/2 tsp more.
To make the pie
Once your apples have cooled, use a slotted spoon to scoop the apples into your pre-baked bottom crust. Your apple mixture may be liquidy. Try not to add too much of the liquid to your pie. Using the slotted spoon should work well for avoiding excess liquid.
Place your second ball of dough onto a piece of parchment paper and place a second sheet on top. Roll the dough into a circle.
Here is where you have two options. You can either cover your entire pie with your top crust or use the dough to make a lattice top crust.
For the lattice top crust: cut your dough into 8-10 strips with a sharp knife. Use your knife to scoop up each strip and place them on top of your pie. Place 4-5 strips horizontally and 4-5 strips on top of those, vertically, creating a crisscrossed pattern.
If your strips keep breaking, rub a small amount of shortening on them. You can also try making each strip thicker to avoid breakage.
Once your strips are on the pie press along the edges where the strips meet the crust to stick them together.
For a solid top crust:
Once your top crust dough is rolled out into a circle large enough to fit on top of our pie, around 10 inches, remove your top piece of parchment paper and slide your hand under the bottom piece. Quickly flip the dough over onto the top of your pie. Remove your parchment paper (which is now on top) and press along the edge of the pie to stick the bottom crust and the top crust together. Smooth out any cracks that have formed using your fingers. Rub some shortening onto the crust if you need to.
Make 4 small slits on top of your pie with the edge of your knife to prevent crust from puffing up and to vent the steam from your apples.
Once your pie has a top crust, bake the pie at 375° for 35-40 minutes, until apples are bubbling and tender and crust has browned. A pie with a lattice top may need less time than a pie with a solid top crust.
Allow pie to cool thoroughly before serving.
Pro Tip: This pie cuts more easily and looks nicer after refrigeration.
Store leftovers in the fridge.
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