This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
This Almond Flour Apple Pie features an easy to make almond flour crust with sliced apples on top. A dessert recipe that comes together easily, is family approved, Paleo, gluten free and grain free.
Thanks to those of you who messaged me birthday wishes this weekend. I can’t believe I’m really 41. Gulp! Admittedly, I felt a big difference the last 6 months in my energy level, sleep and ability to workout. I just can’t go, go, go like I used to. I need more rest and recovery, and you know what? I’m okay with it.
I’m also okay with it almost being the holidays. The guy and I were talking about our holiday plans and realized we need to start planning. I know what I’ll be cooking. Whether or not he will eat what I make is a whole other story.
So….it’s November and that means it’s time for some pie. I’m assuming you’re totally okay with that. A few months ago, I realized I only have pumpkin pie recipe on this blog – a low calorie pumpkin pie, a healthier pecan pie and a grain free pumpkin pie.
Well, this needed to change of course because what kind of holiday would it be without a healthy apple pie recipe!
Almond Flour Apple Pie
This pie is made with my go-to almond flour blend crust. Made from the perfect blend of almond flour, coconut flour and tapioca. It comes out perfect every single time.
I’ve used this crust recipe for everything from pies to quiches to pizzas. It’s tried and true and one I’ve been making for years. Now you get to try it in this almond flour apple pie!
I kept the pie easy really easy by not doing any dough on top. The top is simply apples with a maple syrup and cinnamon mixture so the pie itself is lower in sugar than other pies, but the apples are naturally sweet and this brings that out. It really has amazing flavors.
What You Need
- Egg
- Almond Flour
- Tapioca or Arrowroot
- Coconut Flour
- Apples
- Cinnamon
- Maple Syrup
- Coconut Oil
- Lemon Juice
- Salt
How To Make It
Make the crust by pulsing the unmelted coconut oil with the almond flour, tapioca and coconut flour until it becomes a crumbly mixture in the food processor. Then blend the egg into the mixture. If you don’t have a food processor, start by whisking the egg then add the flour and use melted coconut oil instead of unmelted.
Once the crust is ready, press it into a pie dish until an even layer. Pierce the dough and bake 10-12 minutes. While the crust bakes, slice the apples into 1/8″ to 1/4″ thickness. Place the apples in a mixing bowl with the maple syrup, cinnamon and lemon juice.
Stir to combine then arrange the apples in a circular pattern over the pie crust. Bake another 15 minutes uncovered then remove and let it sit at room temperature 10 minutes before slicing and enjoying!
Helpful Tips
Make sure the egg is room temperature before adding to the flour. This is key to ensuring the dough does not fall apart. If your dough is a little too loose or crumbly, cover it in plastic wrap and place in the refrigerator to harden 30 minutes.
No other combination of flours has been tested with this recipe. Feel free to test other combinations and drop a comment below and I’ll update the recipe card for others!
Let me know if you try the recipe by leaving a comment on the blog. If you have questions, ask those in the comments. It helps others who want to make the recipe as well!
If you love Apple Pie, also try this best apple crisp recipe next!
Almond Flour Apple Pie
Ingredients
For the pie crust
- 1 large egg, room temperature
- 1/2 cup coconut oil, not melted, hard
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2/3 cup tapioca flour
- 1/2 teaspoon salt
For the apple pie filling
- 3 large apples, peeled, cored and sliced into 1/8 to 1/4″ thick
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375 F. Prepare a 9" pie dish by greasing with cooking spray or coconut oil.
- In a food processor, add all the ingredients except the egg. Pulse several times until it appear crumbly then add the egg and process until it become a dough.
- Transfer the dough to the prepare pie dish and press it into the pie dish – up the tops and into the bottom of the dish. Using a piece of parchment paper to push the dough into the dish prevents it from sticking to your fingers.
- Use a fork to pierce the dough with a fork all over to prevent it from rising during baking.
- Bake at 375 F 10-12 minutes until lightly browned. Remove from the oven and cool 10-15 minutes while you prepare the filling.
- Reduce the oven to 350 F. Transfer the sliced apples to a mixing bowl with the maple syrup, lemon juice, and cinnamon. Toss the mixture to evenly distribute the mixture.
- Place the apple slices in the bottom of the pie crust arranging in a circular motion by slightly overlapping them. Pour the remaining sauce over the apples.
- Bake at 350 F 15-20 minutes uncovered until the apples appear tender and the crust is golden brown.
- Remove the pie from the oven and cool 20 minutes before slicing into 8 pieces and enjoying.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
- Be sure to measure properly for baking gluten free.
- Also try the BEST Gluten Free Apple Crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would it turn out the same if I used butter instead of coconut oil?
Probably, I haven’t tried it myself.
I’ve only made the crust and it’s delicious. Second time I made it though, it was a bit wetter/oilier. In that case, do you suggest adding a bit more almond or coconut flour? Thanks!
Yes, I do!
Has anyone tried a chia seed egg replacement for the crust?
It’s in the oven. I used 1/8 ” slices because the green apples were hard as a rock. I added more lemon. I like mine tart. I added some jelly dried cranberry made locally. I added 1/2 tsp pumpkin spice too. I used Purecane sugar. 1/4 cup so no sugar spike. I can’t wait to try it. Thanks for the recipe.
Hello! I am making this apple pie for Thanksgiving today. I just noticed in the ingredients it calls for 1/8 tablespoon of lemon juice. Is that right? I have never seen that measurement before. I’ve added 1 tablespoon and let’s see how it turns out! Thank you for your recipes – love your blog.
Yes, it should be one tablespoon. Thanks for the catch!
This is hands down the best gluten free pie crust I’ve ever had. Yum. I added some cinnamon to the crust. Extra yum.
Delicious! So glad you enjoyed it Taylor.
Hello Maegan,
I wanted to tell you I tried this apple pie recipie and my H and I both loved it. Not to sweet though I did cook apples about 30 minutes in my oven. It was delicious. I’m going to try this pastry recipe eith pumpkin filling for our Canadian thanksgiving next weekend. Thanks again
Megan! So glad you had a nice birthday, my friend! And this apple pie looks PERRRRFECT for Thanksgiving. Happy Monday, lady!
Thank you Ashley!