Paleo Apple Pie

This amazing apple pie puts a new spin on an old favorite. It tastes like my mom’s traditional pie, except it’s grain-free and sweetened with your choice of natural zero-glycemic sweeteners or raw honey. I’m told that Paleolithic apples were tart, something like our crab apples today. So you can make it Paleo-friendly by using tart apples, such as Granny Smith, Fuji, and Pink Lady (which are also lower in carbs). Use my easy Paleo Vegan Pie Crust recipe. Or better yet, use the Flaky Baked Pie Crust recipe (with eggs) in my new book, Paleo Desserts. Paleo Apple Pie is delicious served with Instant Coconut Whipped Crème Topping! For the best flavor and texture, follow this recipe exactly. Equipment needed: A food processor. Yield: One 9-inch pie. Find more Paleo Desserts at my website!

“If you want to make an apple pie from scratch, you must first create the universe.” Carl Sagan

Paleo Apple Pie



  1. Preheat the oven to 300°F. Prepare the single-crust Flaky Baked Piecrust, place in a 9-inch pie pan, and prebake for 20 minutes. Remove from the oven and increase oven temperature to 350°F.
  2. Pie Filling:
  3. Core and slice the apples into very thin slices, about 1/8 inch, by hand or using the slicer of a food processor. Peeling is optional. Personally, I love to eat the peels. Very thin slices help the pie to bake evenly and the peels to soften. Place the sliced apples in a large mixing bowl and toss with the lemon juice to coat.
  4. Sprinkle on the apples and stir in the sweetener, arrowroot powder, cinnamon, nutmeg, cloves, salt, orange zest, coconut oil, and yacón (if using). Adjust the sweetness and spices to taste. Set the apples aside to rest 15 minutes.
  5. Streusel topping:
  6. In a small bowl, stir together the coconut, sweetener, salt, cinnamon, nutmeg, nuts (if using), and coconut oil.
  7. Pour the apples into the baked crust and press tightly so they are level. Spread the streusel on top and poke holes in it with a spoon handle, to help it to sink in. Press it firmly with your hands.
  8. Put the pie pan on a baking sheet to catch leaks. Bake for 55 to 75 minutes. Let cool for 1 to 3 hours in the pan on a rack. Serve warm.


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