Grain-Free Apple Pie

Apple Pie is a Thanksgiving classic, but it’s definitely a must-make dessert during apple season in fall.

This Grain-Free Apple Pie tastes similarly to Apple Strudel except this one has a double crust and is not rolled like a classic Apple Strudel that is hard to do with a gluten-free/grain-free dough. Filling for this pie is made with freshly grated apples seasoned with lots of cinnamon, Lakanto Sugar Sweetener, and crushed walnuts.

What You Need to Make This Grain-Free Apple Pie

Here’s everything you’ll need to prepare the crust and apple filling:

Crust:

almond flour
coconut flour
cassava flour
arrowroot starch
sea salt
A2 butter, palm oil shortening, or vegan butter
egg
lukewarm water

Filling:

apples
cinnamon
Lakanto monk fruit sweetener
walnuts

How to Make This Grain-Free Apple Pie

This apple pie is easier to make than you might expect! You can always double or triple the pie dough recipe and refrigerate or freeze it until it’s time to bake the pie.

Prepare the crust first. In a mixing bowl stir all dry ingredients together. Cut in the butter or palm shortening and kneed the dough with your hands until a crumbly mixture forms. You can also use a food processor instead. Add water and pulse/mix in the egg until you can form a ball. If it’s too dry and crumbly, add more water a spoon at a time until you get the right consistency. Split the ball into two equal parts, or more if making more than one batch. Wrap dough balls in plastic wrap and refrigerate for at least one hour. In the meantime, peel and grate the apples using a food processor or a hand grater.

Preheat your oven to 425 °F. Roll out one ball of dough into a 10” (approximately) circle between two sheets of parchment paper, dusting with tapioca or arrowroot if needed.

If using a pie dish, place it upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. You can also make the pie without using the pie dish by placing the dough with the bottom parchment paper onto a baking tray and removing the top parchment paper.

Roll out the second ball of dough into another circle which will be your top crust and set it aside.

Place the grated apples over the bottom crust, dust with monk fruit sweetener and cinnamon. Add crushed walnuts (optional) and carefully place top crust over filling by flipping the parchment paper with the dough. Press the edges together and cut slits to vent. Brush the top and edges with a whisked egg. Bake for about 30 minutes.

Ingredients

Double crust:

1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup cassava flour
1/4 cup arrowroot flour
1/4 tsp salt
6 Tbsp cold A2 butter (President) or palm shortening
5 Tbsp cold water
1 egg

Filling:

4 large apples
1 Tbsp cinnamon
1 Tbsp Lakanto monk fruit sweetener
A handful of crushed walnuts (optional)

Directions

In the mixing bowl stir all dry ingredients together. Cut in the butter or palm shortening and kneed the dough with your hands until a crumbly mixture forms. You can also use a food processor instead. Add water and pulse/mix in the egg until you can form a ball. If it’s too dry and crumbly, add more water a spoon at a time until the right consistency. Split the ball into two equal parts, or more if making more than one batch. Wrap dough balls in plastic wrap and refrigerate for at least one hour. In the meantime, peel and grate the apples using a food processor or a hand grater.
Preheat your oven to 425 °F. Roll out one ball of dough into a 12” (approximately) circle between two sheets of parchment paper, dusting with tapioca or arrowroot if needed.
If using a pie dish, place it upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. You can also make the pie without using the pie dish by placing the dough with the bottom parchment paper onto a baking tray and removing the top parchment paper.
Roll out the second ball of dough into another circle which will be your top crust and set it aside.
Place the grated apples onto the bottom crust, dust with monk fruit sweetener and cinnamon. Add crushed walnuts (optional) and carefully place top crust over filling by flipping the parchment paper with the dough. Press the edges together and cut slits to vent. Brush the top and edges with a whisk egg. Bake for about 30 minutes.