This classic paleo apple pie has a flaky grain-free double crust and juicy cinnamon-spiced apple filling. Gluten-free with an easy dairy-free option!
This classic Paleo Apple Pie has a buttery, flaky double crust filled with tender, juicy apples and warm cinnamon spices. It’s completely gluten-free and grain-free, with an easy dairy-free option, and it’s the perfect fall dessert for Thanksgiving, holidays, or apple season!
There’s nothing quite like a homemade apple pie, and this paleo version gives you everything you want from the classic: a golden double crust, plenty of gooey cinnamon-spiced apples, and just the right amount of sweetness.
The crust is made with almond flour, tapioca flour, and a small amount of coconut flour, so it’s sturdy enough to hold all that apple filling while still baking up tender and golden.
Serve a warm slice with your favorite vanilla ice cream and you have one of my favorite fall desserts!
Why You’ll Love This Paleo Apple Pie
This is the apple pie I come back to when I want a true classic for Thanksgiving or another special occasion.
- Classic double crust: You get both a bottom crust and golden top crust rather than a crumble topping.
- Juicy apple filling: Three pounds of apples give you plenty of tender cinnamon-spiced filling in every slice.
- Gluten-free and grain-free: The crust is made without traditional flour.
- Easy dairy-free option: Use vegan butter or palm shortening in place of grass-fed butter.
- Naturally sweetened: Maple sugar gives the pie a warm caramel-like sweetness that pairs perfectly with apples.
- Great for making ahead: The dough can be prepared ahead and chilled until you’re ready to assemble the pie.
Ingredients You’ll Need
For the Paleo Pie Crust
Blanched almond flour: Gives the crust richness and a tender texture. Be sure to use finely ground blanched almond flour rather than almond meal.
Tapioca flour: Adds flexibility and helps give this grain-free crust a more traditional pastry-like texture. Arrowroot can also be used for dusting while rolling.
Coconut flour: Just a small amount helps absorb moisture and gives the crust structure without making it overly coconut-flavored.
Maple sugar: Adds just a touch of sweetness to the crust.
Butter or dairy-free alternative: Grass-fed butter gives you the richest flavor, but vegan butter or palm shortening works well if you need the pie to be dairy-free.
Eggs: Help bind the grain-free dough together so it can be rolled and transferred to the pie dish.
What Apples Are Best for Apple Pie?
I like using a combination of sweet-tart and tart apples so the filling has plenty of flavor without becoming overly sweet.
Granny Smith and Honeycrisp are a great combination because Granny Smith apples stay firm and add tartness while Honeycrisp apples add sweetness and juicy apple flavor.
Other good baking apples include Pink Lady, Braeburn, Cortland, and Jonathan.
I recommend avoiding very soft apples that tend to break down quickly during baking. Using more than one variety also gives the filling better flavor and texture.
How to Make Paleo Apple Pie
1. Make the pie dough
Add the almond flour, coconut flour, tapioca flour, salt, maple sugar, and cold butter or dairy-free alternative to a food processor.
Pulse until the mixture resembles thick crumbs.
Add the eggs and pulse again just until a dough forms.
Gather the dough together, divide it into two equal portions, and flatten each into a disc. Wrapping and flattening the dough before chilling makes it much easier to roll later.
Place both discs in the refrigerator while you prepare the apple filling.
2. Prepare the apple filling
Peel, core, and slice the apples into approximately 1/4-inch slices.
Toss them first with the lemon juice, then add the maple sugar, cinnamon, nutmeg, ginger, salt, vanilla, and tapioca flour.
Toss well so the apples are evenly coated.
Place the filling in the refrigerator while you roll out the crusts.
3. Roll out the bottom crust
Preheat the oven to 425°F and have a 9-inch pie dish ready.
Place one dough disc between two sheets of parchment paper and roll it into a circle approximately 12 inches across.
If the dough becomes sticky, lightly dust it with tapioca or arrowroot flour.
Remove the top sheet of parchment. Place the pie dish upside down over the dough, then use the bottom parchment to help flip the dough into the dish.
Because this is a gluten-free crust, it may crack or break during transfer. That’s completely normal. Simply press any cracks back together with your fingers.
Gently press the dough into the bottom and sides of the pie plate, then refrigerate it while you prepare the top crust.
4. Roll out the top crust
Roll the second dough disc between parchment into an approximately 11- to 12-inch circle.
Keep it chilled until you’re ready to assemble the pie.
5. Assemble the pie
Spoon the apple filling into the bottom crust, arranging the slices somewhat evenly and mounding them slightly toward the center.
Dot the apples with the cold butter or dairy-free butter.
Carefully transfer the top crust over the filling.
Trim or press the edges together and crimp them with your fingers or a fork.
Cut several slits in the top crust so steam can escape.
For an extra glossy golden crust, lightly brush the top with egg wash.
6. Bake
Place the pie dish on a baking sheet to catch any bubbling juices.
Bake on the middle rack at 425°F for 25 minutes.
Reduce the oven temperature to 350°F. Loosely tent the pie with foil to prevent the crust from becoming too dark and continue baking for another 20–25 minutes, or until the crust is deep golden and the filling is bubbling.
7. Cool before slicing
Allow the pie to cool for at least 1 hour before serving.
For the cleanest slices, letting it cool closer to 2 hours gives the filling additional time to set.
Serve slightly warm or at room temperature, preferably with vanilla ice cream!
Tips for the Best Paleo Apple Pie
Keep the crust cold
This is probably the most important crust tip. If the dough gets too soft while you’re rolling or transferring it, place it back in the refrigerator for 10–15 minutes.
Cold dough is easier to handle and gives you a better finished crust.
Roll the crust between parchment
Traditional flour-based pie dough can be rolled on a floured counter, but paleo dough is much easier to work with between sheets of parchment.
It also makes transferring the bottom crust into the pie plate much easier.
Don’t worry if the dough cracks
This crust doesn’t contain gluten, so it will never stretch quite like traditional pastry dough.
The good news is that it’s also extremely easy to repair. Just press cracked pieces together with your fingers and continue.
Slice the apples evenly
Aim for slices around 1/4 inch thick.
If the apples are much thicker, they may remain too firm. Very thin slices can become overly soft.
Use a combination of apples
Combining a tart baking apple like Granny Smith with a sweeter apple like Honeycrisp gives you much better flavor than using only one variety.
Don’t skip the steam vents
Cut several slits in the top crust before baking. This allows steam from the apples to escape and helps the crust bake properly.
Watch the crust during the second half of baking
Almond-flour-based crusts can brown quickly.
Once you lower the oven to 350°F, tenting the top loosely with foil protects the crust while the filling finishes cooking.
Can I Make the Pie Crust Ahead of Time?
Yes! This is actually one of the easiest ways to make Thanksgiving baking less stressful.
Prepare and divide the pie dough, wrap the discs tightly, and refrigerate them for up to about 2 days before assembling the pie.
When you’re ready to roll the dough, let it sit at room temperature briefly if it feels too firm.
Can I Make a Lattice Crust?
You technically can, but I don’t recommend a traditional woven lattice for this particular dough.
Because paleo pie dough doesn’t contain gluten, it isn’t as stretchy or flexible as a wheat-based crust. The repeated lifting and weaving required for a traditional lattice makes the strips much more likely to break.
A simple full top crust is easier, more reliable, and also helps keep the apple filling nice and juicy.
Is This Apple Pie Dairy-Free?
It can be.
For a dairy-free paleo apple pie, use vegan butter or palm shortening in both the crust and filling instead of grass-fed butter.
Keep in mind that not every vegan butter is paleo, so choose the option that works best for your dietary needs.
How to Store Paleo Apple Pie
Once completely cooled, loosely cover the pie.
You can keep it at room temperature for the day it is baked. For longer storage, cover and refrigerate it for up to 3–4 days.
You can serve leftover pie chilled, bring it to room temperature, or warm individual slices gently before serving.
Can I Freeze Apple Pie?
Yes. For best results, allow the baked pie to cool completely, then wrap it well and freeze.
You can also freeze individual slices, which makes it easy to thaw only what you need.
Thaw overnight in the refrigerator and gently reheat in the oven if you’d like to crisp the crust again.
FAQ
Is paleo apple pie gluten-free?
Yes. This recipe is completely gluten-free and grain-free. The crust uses almond flour, tapioca flour, and coconut flour instead of wheat flour.
Do I need to blind bake the crust?
No. The bottom crust is filled with the raw apple mixture and baked at the same time as the top crust.
Why is my paleo pie crust cracking?
Some cracking is normal because the dough doesn’t contain gluten. Press cracks back together with your fingers as you work. If the dough is extremely soft, chill it briefly before continuing.
Can I use only Granny Smith apples?
Yes, although I prefer combining Granny Smith with a sweeter apple such as Honeycrisp. A mixture gives you a more balanced sweet-tart flavor.
Can I use coconut sugar instead of maple sugar?
Yes. Coconut sugar can be substituted for the maple sugar, although it will give the pie a slightly darker color and deeper molasses-like flavor.
Can I use ghee?
You can use ghee if dairy isn’t a concern for you and it fits your version of paleo. For a truly dairy-free pie, use vegan butter or palm shortening instead.
I hope you’re ready for the ultimate fall dessert! This Paleo Apple Pie has everything I love about a classic homemade pie — a golden double crust, tons of juicy cinnamon apples, and the perfect balance of sweet and tart flavor.
Whether you’re making it for Thanksgiving, a fall gathering, or simply because you came home with way too many apples, I hope it becomes a favorite in your house too. Grab your apples and get baking!
More Fall Baking Recipes You’ll Love
- Paleo Apple Crumble Pie
- Paleo Apple Pie Bars
- Maple Pecan Apple Crisp
- Apple Cinnamon Bread
- Paleo Pumpkin Pie
- Pecan Pie Bars
- Apple Crumb Muffins
Classic Paleo Apple Pie
Ingredients
Double Crust:
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1 3/4 cups tapioca flour
- 1 teaspoon fine sea salt
- 2 tablespoons maple sugar or coconut sugar
- 14 tablespoons cold grass-fed butter vegan butter, or palm shortening, cut into pieces
- 2 large eggs
Apple Filling:
- 3 pounds crisp baking apples such as Honeycrisp and Granny Smith, peeled, cored, and sliced about 1/4-inch thick
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon ground ginger
- 1 tablespoon fresh lemon juice
- 6 tablespoons maple sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons tapioca flour or arrowroot starch
- 1 tablespoon cold grass-fed butter or vegan butter, cut into small pieces, optional
Optional Egg Wash:
- 1 large egg
- 1 tablespoon unsweetened almond milk
Instructions
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Prepare the crust first. Add the almond flour, coconut flour, tapioca flour, salt, maple sugar, and cold butter or dairy-free alternative to the bowl of a food processor. Pulse until thick crumbs form. Add the eggs and pulse just until a dough forms.
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Gather the dough into a ball and divide it into two equal portions. Flatten each into a disc, wrap, and refrigerate while you prepare the filling. The dough can also be prepared up to 2 days ahead and refrigerated. Allow it to soften briefly at room temperature if it becomes too firm to roll.
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Next, prepare the filling. In a large bowl, toss the sliced apples with the lemon juice. Add the salt, nutmeg, cinnamon, ginger, maple sugar, vanilla, and tapioca flour. Toss until the apples are evenly coated. Refrigerate the filling while you roll out the crust.
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Preheat the oven to 425°F. Have a 9-inch pie dish and baking sheet ready. To assemble the pie, roll one dough disc between two sheets of parchment paper into an approximately 12-inch circle. Lightly dust with tapioca or arrowroot if needed.
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Remove the top parchment. Place the pie dish upside down over the dough, then use the bottom sheet of parchment to carefully flip the crust into the pie plate.
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Gently press the crust into the bottom and sides. Repair any cracks by pressing the dough together with your fingers. Refrigerate while you roll out the top crust. Roll the second dough disc between parchment into an 11 to 12-inch circle and keep chilled until needed.
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Spoon the apple filling into the bottom crust and arrange it evenly. Dot with the cold butter or vegan butter. Carefully place the top crust over the filling. Seal and crimp the edges with your fingers or a fork.
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If using the egg wash, whisk the egg with the almond milk and lightly brush it over the top crust. Cut several slits in the top crust to allow steam to escape. Place the pie dish on a baking sheet.
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Bake on the middle rack for 25 minutes at 425°F. Reduce the oven temperature to 350°F. Loosely tent the pie with aluminum foil and bake for another 20–25 minutes, or until the crust is deep golden brown and the apple filling is bubbling.
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Cool for at least 1 hour before serving. For cleaner slices, allow the pie to cool for closer to 2 hours. Serve slightly warm or at room temperature with your favorite vanilla ice cream, if desired. Enjoy!
Recipe Notes
Dairy-free option: Use vegan butter or palm shortening in the crust and vegan butter in the filling.
Apple varieties: I love a combination of Honeycrisp and Granny Smith. Pink Lady, Braeburn, Cortland, and other firm baking apples also work well.
Crust texture: Because this crust is gluten-free, it will be more delicate than traditional wheat-based pie dough. Cracking during rolling or transferring is normal and easy to repair by pressing the dough back together.
Make ahead: Prepare the pie dough up to 2 days ahead and refrigerate tightly wrapped.
Storage: Store leftover pie covered in the refrigerator for up to 3–4 days.
Lattice crust: A traditional lattice isn't recommended because the grain-free dough is delicate and prone to breaking.
Great recipe , thank you again !!
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I slightly altered the recipe to meet everyone’s dietary needs, making it grain-free, dairy-free, and sugar-free. (Substituting monk fruit for the sugar.) The pie, turned out wonderfully, however, 3 pounds of apples is way too much and would make two pies. After overfilling the pie pan, I still had enough filling for a second pie and will plan to place those spiced apple slices out for snacks on Thanksgiving day.
The crust is a little hard to manipulate, especially the top crust. A friend of mine recommended, adding a dash or two of orange juice to the dough ball to help with the binding while trying to roll and manipulate the dough. This worked well keeping it a little moist long enough to get the top crust flipped on top of the pie.
I made this pie w one change… I used monk fruit sweetener in place of sugar. It turned out beautifully! Crust is good and the tartness of the granny Smiths was perfectly balanced w the sweetness.
Amazing !!!
Yum! 🍎 This Paleo apple pie looks amazing! Have you tried adding a scoop of coconut milk ice cream on top? It takes the indulgence to a whole new level!
Health to your labors, it looks great. A must-try recipe.