Paleo Almond Flour Apple Pie

Total time1 hr 50 min

Prep time30 min

Cook time50 min

This double-crust apple pie leans on a rich almond flour dough, brought together with melted coconut oil, maple syrup, and a touch of vanilla for a crust that presses easily into the pan and bakes up golden and sturdy. The filling is all about the apples themselves — softened in a skillet with warm cinnamon, ginger, and nutmeg, then thickened with a light arrowroot starch and brightened with fresh lemon juice so every slice holds its shape. You can go classic with a full top crust brushed to a deep golden sheen, or scatter the dough for a rustic, crumble-topped finish — either way, those steam slits let the spiced apple filling bubble through beautifully. It rests for a solid half hour after baking, giving the juices time to set into a clean, sliceable filling rather than a runny one. Warmly spiced, naturally sweetened, and built on wholesome almond flour and coconut oil, this pie is a genuinely solid choice for a Paleo dessert table.

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Ingredients

8 servings

For the crust

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ tsp fine sea salt
¼ cup coconut oil, melted and cooled
3 tbsp maple syrup
1 large egg
1 tsp pure vanilla extract

For the filling

2 ½ lbs apples (about 5–6 medium), peeled, cored, and sliced ¼-inch thick
3 tbsp maple syrup
1 tbsp coconut oil
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp fine sea salt
1 tbsp arrowroot starch
1 tsp fresh lemon juice

For the egg wash

1 large egg, lightly beaten

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with coconut oil.
2
Make the crust: In a large mixing bowl, stir together the almond flour and salt. Add the melted coconut oil, maple syrup, egg, and vanilla extract, and mix until a cohesive, slightly tacky dough forms.

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