Gluten-Free Almond Flour Apple Pie
A perfect blend of nutty almond flour crust and sweet-tart apples with warm spices, this gluten-free apple pie delivers all the nostalgic flavors of traditional apple pie while catering to those with gluten sensitivities or following a paleo lifestyle.
Equipment
- Food Processor
- 9-inch Pie Dish
- Parchment Paper
- Rolling Pin
Ingredients
For the Almond Flour Crust
- 2½ cups fine almond flour blanched works best for texture
- ¼ cup coconut flour acts as a binder
- ¼ teaspoon sea salt
- 2 tablespoons granulated sweetener of choice coconut sugar works beautifully
- ½ cup cold butter or coconut oil cubed (for dairy-free option)
- 1 large egg
- ½ teaspoon vanilla extract
For the Apple Filling
- 6 medium apples preferably a mix of Honeycrisp and Granny Smith
- 2 tablespoons fresh lemon juice
- ⅓ cup granulated sweetener of choice
- 1½ tablespoons arrowroot starch or tapioca flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 tablespoon vanilla extract
- 1 pinch salt
For Topping (Optional)
- 1 egg beaten, for brushing
- extra cinnamon and sweetener for sprinkling
Instructions
- In a food processor, combine the almond flour, coconut flour, sea salt, and sweetener. Pulse briefly to mix.
- Add the cold butter or coconut oil and pulse until the mixture resembles coarse crumbs – about 8-10 pulses. Don't overprocess.
- Add the egg and vanilla, then pulse just until the dough comes together. If it's too dry, add 1-2 teaspoons of cold water.
- Form the dough into a ball, then flatten into a disc. Wrap in parchment paper or plastic wrap and refrigerate for at least 15 minutes.
- Peel, core, and slice the apples into approximately ¼-inch thick slices. In a large bowl, toss the apple slices with lemon juice.
- In a separate bowl, combine the sweetener, arrowroot starch, cinnamon, nutmeg, ginger, cloves, and salt. Sprinkle this mixture over the apples, add the vanilla, and toss until evenly coated.
- Let the filling sit for 10 minutes after mixing to allow the apples to release some juices.
- Preheat your oven to 350°F (175°C).
- Place the chilled dough between two pieces of parchment paper and roll to about ¼-inch thickness.
- Transfer the rolled dough to a 9-inch pie dish using the parchment paper to help. Gently press it into the dish and repair any tears by pressing the dough together with your fingers.
- Pour the apple filling into the crust. You can create a simple lattice top with the remaining dough, opt for decorative cutouts, or crumble the remaining dough over the top for a streusel-like topping.
- If desired, brush the crust lightly with a beaten egg for a golden finish, and sprinkle with a little extra cinnamon and sweetener.
- Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with foil or a pie shield.
- Allow the pie to cool for at least 10 minutes before serving for the perfect texture.
Notes
For a dairy-free version, use coconut oil instead of butter and brush the crust with coconut milk instead of egg.
Almond flour naturally contains more oils and proteins than wheat flour, which causes it to brown more quickly. This is normal.
For an even healthier version, replace half the butter with unsweetened applesauce to reduce fat content.
The crust dough can be made up to 3 days ahead and stored in the refrigerator. The apple filling can be prepared a day ahead and kept refrigerated.
For the best texture after storage, reheat slices in a 300°F oven for 10 minutes to recrisp the crust.
Nutrition
Calories: 325kcalCarbohydrates: 28gProtein: 7gFat: 22gSaturated Fat: 6gCholesterol: 45mgSodium: 120mgFiber: 6gSugar: 18g
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