This classic Paleo Apple Pie has an easy (yes!) double crust
Ingredients
2 cup
Almond flour
(blanched)
2 tbsp
Coconut flour
1 3/4 cup
Tapioca flour
1 tsp
Salt
2 tbsp
Maple sugar
(or coconut sugar))
14 tbsp
Butter, unsalted
((or palm; shortening; or vegan; for dairy free options))
2 large
Egg
1 1/3 kg
Apple
(crisp; (I used honey crisp and Granny Smith) peeled and sliced into even 1/4â slices))
1/4 tsp
Salt
1/4 tsp
Nutmeg, ground
1 1/2 tsp
Cinnamon
1/4 tsp
Ginger
1 tbsp
Lemon juice
(to toss with sliced apples))
1/3 cup
Maple sugar
(+ 1 tablespoon)
1 tsp
Vanilla extract, pure
(tsp pure)
1 1/2 tsp
Tapioca flour
(or arrowroot)
2 tbsp
Butter, unsalted
(or vegan butter; cold; cut into small pieces (optional))
Instructions
Prepare the crust first:
In the bowl of a food processor pulse all ingredients EXCEPT eggs to create thick crumbs, then pulse/process in the eggs until a dough forms** Gather the dough into a ball and split into two equal parts. I usually weigh each one to make sure theyâre even. Wrap dough balls in plastic wrap and flatten into discs, then chill while you prepare the apple filling (see below)
You can also chill the dough this way until ready to use - simply remove from the fridge to soften it up prior to using.
Once apple filling is prepared, place in the fridge while you roll out bottom and top crust.
Preheat your oven to 425° F and have a 9â glass pie dish ready before rolling out dough. Roll out one dough into a 12â (approximately) circle between two sheets of parchment paper, dusting with tapioca or arrowroot if needed.
Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit - this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!
Place pie dish in the fridge, then roll out the top crust into another 11-12â circle, then carefully place in the refrigerator until ready to top the apple filling.
For the Apple Filling:
In a large bowl, toss sliced apples with the lemon juice to coat, then with remaining ingredients except for the butter, to evenly combine. Place in the refrigerator until ready to fill bottom crust.
Once top and bottom crusts are prepped, fill bottom crust with apple mixture, layering as desired. Dot apples with the cold butter, then carefully place top crust over filling.
Seal the edges with your fingers or a fork (totally up to you) and brush with an egg wash* if desired. Carefully cut several slits in the top crust to release steam, then place pie dish on a baking sheet.
Bake on the middle oven rack for 25 mins, uncovered, at 425° F, then lower heat to 350° F, cover the pie with aluminum foil, and bake another 20-25 minutes. The crust should be deep golden brown and the filling bubbly.
Allow the pie to cool at least 45 mins before serving. You can allow the pie to sit out at room temp, loosely covered, overnight if necessary. The apple pie is best served within 24 hours of baking. If keeping longer, cover and refrigerate until ready to serve, then gently warm in the oven.
