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Paleo Apple Pie | Gluten Free

Paleo Apple Pie Recipe

Snehal Vaidya
The Paleo Apple Pie is made out of all natural ingredients like almond flour, ghee and coconut sugar and it forms the perfect dessert for thanksgiving. The best part is no one will ever know it is totally gluten free. How awesome is that!



  • For the Crust
  • 3 cups All Purpose Baking Mix 400 grams
  • 2 tbsp Tapioca Flour - 2 tablespoons + extra for dusting 15 grams
  • 1/2 tsp Himalayan Sea Salt
  • 1/4 cup Coconut Sugar 40 grams
  • 1/4 cup Pure Desi Ghee 55 grams
  • 1 Egg Large Brown Organic
  • Coconut oil - for greasing

For the pie

  • 4 Apples medium sized
  • 2 tbsp Ghee
  • 1.5 tbsp Cinnamon Powder
  • 2 tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 1.5 tbsp Tapioca Flour
  • 1 tbsp Coconut Cream


  • Baking Pie Pan - 9 inch
  • Mixing spoons and bowls
  • Plastic Foil
  • 4 Medium sized apples



    For the Crust:

    • Start by combining the dry ingredients - baking mix, tapioca, Himalayan pink salt, coconut sugar
    • Next add in ghee and egg and use a spoon to combine the mixture and then with the help of your hands form a firm dough out of the mixture
    • Take the 9inch baking pie pan and grease it generously with coconut oil
    • Pull apart approximately 3/4th portion of the dough and flatten it on the baking pan with the help of your hands or the bottom of a glass to form a flat crust base on the pie plan
    • Make sure that the dough is evenly spread throughout the pan and is not concentrated too much in one area
    • Cover the pan with a plastic foil and put it in the freezer for 30 mins
    • Now take the remaining dough and spread it with your hands on a piece of a parchment paper
    • Cover it with another parchment paper and use a rolling pin to flatten it out
    • Continue to flatten as much as the dough allows
    • If you feel it is getting sticky use a little tapioca flour to spread on the flattened dough and continue spreading further
    • Once done cover it with the parchment paper and put this in the freezer along with the pie crust for 30 minutes

    For the pie filling:

    • Peel the apples and cut them into vertical thin slices (make sure you get rid of the seeds)
    • Heat a skillet and pour 2 tablespoons of ghee once adequately hot
    • Add in the sliced apples and stir well to coat them with ghee
    • Next add in cinnamon powder, maple syrup, vanilla extract, coconut cream and tapioca flour
    • Stir well to combine everything
    • Cook for 5-7 minutes until the apples are a little tender (make sure you don’t overcook the apples)
    • Turn off the stove and add in 1 tablespoon of apple cider vinegar
    • Set aside to cool for 10 minutes
    • Preheat the oven to 350 degrees
    • After 30 minutes remove the pie plate from the freezer and spoon in the apple pie mixture over it – spread evenly and set aside
    • Remove the flattened dough and using a long sharp knife slit across multiple thin long vertical strips to create a checkered pattern
    • Place the vertical slits first vertically and then horizontally to create a checkered pattern on top of the apple filling
    • If you dont want to do a checkered pattern gently lay whole of the frozen flattened dough on the apple mixture and clean out the corners
    • If your dough breaks in the process, go back and fix the dough with the help of your fingers
    • Bake the pie pan in the oven for 30 minutes
    • Remove and let cool 
    • Enjoy!