Paleo Apple Pie Recipe
There are certain staples that are expected to be on every American holiday table, and apple pie is overwhelmingly at the top of that list. Whether it’s in it’s classic form, or served as a crumble, dutch-style, or a slab pie, sweet and cinnamon-y apples baked into a flaky crust is traditionally preferred over pumpkin and pecan pies.
I have always been partial to the Dutch-style apple pie simply because I viewed it as much easier to make. As it turns out, a two-crust pie requires just slightly more patience and skill and is vastly more impressive when that golden, flaky crust comes out of the oven.
The History of Apple Pie
Early English apple pie recipes actually didn’t have any sugar in them at all, though you’d be hard-pressed to find a no-sugar apple pie these days. The reason was because the cost of sugar was too high, and when a sweetener was available, honey was preferred. We’ve taken a slightly different approach to sweetening our apple pie by using granulated maple sugar (which is simply dehydrated maple syrup). It adds a depth of flavor that you can’t get with refined sugars and is more mild than most honey that is commercially available.
The other variable to apple pies is the way to cut your apples. Traditionally, apples are peeled, cored and sliced, but we love our apples cubed. This makes for a heartier pie, but also a bit trickier to slice into picture-perfect wedges, so cube at your own risk.
So if you’ve signed up to bring a dessert to your next family/work/social holiday gathering, this paleo apple pie is sure to be a hit. Everyone, regardless of their paleo-status, will love it and you don’t even have to tell the non-paleo eaters that it’s grain-free, they won’t even notice.
- 1/2 cup Ghee or Coconut Oil, or Grass-Fed Butter if not-dairy-free
- 1/4 cup Otto's Cassava Flour, lightly spooned and leveled
- 1/4 cup Water
- 1/2 cup Maple Sugar
- 1/2 cup Coconut Sugar
- 3/4 tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 8 Granny Smith Apples, peeled (we like small chunks instead of slices)
- 1 Egg
- 1 Tbsp Water
- Organic Cane Sugar, optional
- Make the crusts according to the directions. Roll out one crust and place it in the bottom of the pie plate and set aside. Place the other in the fridge.
- Preheat the oven to 425°F.
- Melt the butter or ghee in a small saucepan over medium heat. Add the cassava flour and stir until smooth to form a paste. Add in the water and sugars. Heat until the sugars are dissolved and let simmer until slightly thickened (but don't let it boil).
- Remove from heat and stir into the apples to coat as evenly as possible. Pour the apples into the pie plate, making a slight mound in the center. Set aside.
- Roll out the second pie crust. If you want to do a lattice top, cut the rolled crust into strips and very gently lay them on top of the pie and weave them in the desired pattern. If you'd like to keep it a bit more simple, lay the entire crust on top of the apples. Cut a few decorative vent slits in the top crust, trim the extra crust off the edges and crimp the edges to seal the top and bottom crusts together.
- Whisk together the 1 egg and 1 Tbsp water. Brush the egg wash on the top crust and sprinkle lightly with the cane sugar (optional).
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350°F and continue baking 35-45 minutes, until apples are soft.
- Let cool a bit before cutting into the pie otherwise it may fall apart some. It won't look as pretty but it will taste just as good.
- Leftovers can be stored in the fridge for about a week. Reheat individual slices in the microwave for about 20-ish seconds, if desired.
Nutrition InformationYield 8 Serving Size 1 slice
Amount Per Serving Calories 754Total Fat 49gSaturated Fat 26gUnsaturated Fat 10gCholesterol 51mgSodium 393mgCarbohydrates 81gFiber 9gSugar 29gProtein 1g
Nutrition is calculated by a third party and may not be 100% accurate