Simple homemade apple pie recipe (gluten-free, vegan, Paleo & AIP-friendly)19
Riding on the success of the pumpkin pie recipe, it seemed natural to branch out and expand the pie repertoire with a simple homemade apple pie recipe that is suitable for people who have multiple food allergies, sensitivities or intolerances. This apple pie recipe is gluten-free, grain-free, paleo and autoimmune-paleo (AIP) friendly, and includes vegan options as well. The best part is, you can even get away with serving this to people who don’t have multiple food issues and they likely won’t notice that it’s missing things like eggs, dairy or nuts, since it still tastes like an apple pie should!
One note though, because the dough for the crust lacks eggs and regular flour, it isn’t as easy to work with as a regular dough, so I went with making mini-pies to avoid the frustration of having the dough rip. The dough holds well enough for mini pie plates, but you may find that you’ll need to patch it if you do the same recipe for a regular sized pie. I do love these non-stick mini pie plates though, since the pies come out so easily. For the test recipe, I’ve made the top crust using a small, scalloped cookie cutter, but you could roll out a simple top crust that covers the entire pie. Just make sure to slit some vent holes to allow the steam to escape.
- 3/4 cup tapioca flour
- 3/4 cup coconut flour
- 1/4 cup water
- 1/4 tsp sea salt
- 6 tbsp coconut oil
- 6 tbs maple syrup
- 1-1/4 cup chopped apples in 3/8" cubes (about 1.5 apples worth)
- 2 tsp vanilla extract
- 3 cups chopped apples in 3/8" cubes (about 2.5 apples worth)
- 3/4 tsp cinnamon
- 1/4 tsp allspice (optional)
- 3 tbsp maple syrup
- Preheat the oven to 350 F.
- In a medium bowl, mix the dry ingredients (tapioca flour, coconut flour and sea salt).
- Microwave (or heat in a small pot) the 1-1/4 cup of apples until softened. (This should be about a minute in the microwave, or a few minutes on the stove top).
- In a small bowl, mix the softened apples, water, melted coconut oil, maple syrup, and blend together with an immersion blender.
- Add the contents of the small bowl into the medium bowl containing the dry ingredients, and mix together until you form a workable dough. (If the dough is too dry you can add 1tbsp of water at a time until it is workable.)
- Divide the dough in sixths and roll it between two sheets of parchment paper until it is about 1/4" thick. Press this flattened dough into a mini pie pan (trim excess) and repeat for the bottom crusts in the other pie pans.
- In a small saucepan, heat the 3 cups of chopped apples, cinnamon, allspice and maple syrup on low heat for about five minutes, until the apples are softened.
- Add the filling to your bottom crusts.
- Roll out your pie crust between two sheets of parchment paper for your top crust. You can cut your crust with small decorative cookie cutters (as shown), or roll out a flat top crust. Slit several steam vents in the top crust, if you choose to do the latter.
- Bake the pies for 22-25 minutes.
- Allow pies to cool before removing from pie pans. Enjoy!
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