Paleo Apple Crisp Pie

Recipes, Paleo

Short and sweet, this Paleo Apple Crisp Pie will hit the spot! Gluten-free and dairy free but definitely NOT flavor-free! If you’re craving a delicious, healthier version of an apple pie this holiday season, I highly recommend this one! This recipe is very easy to make and the crust is low carb + Keto friendly! I’ve always loved an apple pie on Thanksgiving, Christmas and any other holiday… there’s always an excuse for warm apple pie!

My Paleo Apple Crisp Pie will taste like home with warming spices like cinnamon, nutmeg and ginger. The delicious crust is so easy and quick you won’t believe it!

I use half coconut sugar and half monk fruit in this comforting apple pie. This cuts down on the sugar content, however you can use monk fruit or.stevia instead of coconut sugar if you prefer a no sugar added option. The delicious pecan + walnut crisp topping is sweet and crunchy! I hope you love this pie just as much as I do!

I hope you love it! Let me know how it comes out and make sure to tag me on Instagram @health.girl.guru and #HGGBITES

Disclosure: This post contains affiliate links from companies I know and believe in. If you decide to make a purchase using my links, I will earn a commission at no extra cost to you. I link these products because of their quality, and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you 🙂

Paleo Apple Crisp Pie

Prep time: 40 Minutes

Cook time: 50 Minutes

Total time: 1 Hour 30 Minutes

Servings: 8

Ingredients

Gluten-free Crust

1 3/4 cups almond flour
1/2 cup coconut flour
2 pasture raised eggs
4 tbsp butter OR coconut oil
1 Tbsp monk fruit OR stevia
1/4 tsp Celtic salt

Apple Pie Filling

5 honey crisp apple, peeled, cored and sliced into 1/4" slices
1/4 tsp Celtic salt
1/4 tsp nutmeg 
1/4 tsp ginger
1 Tbsp cinnamon
1 Tbsp lemon juice
1/4 cup coconut sugar
1 1/2 tsp vanilla extract
1 Tbsp tapioca flour

Pecan + Walnut Crisp

1/4 cup monk fruit
1/4 cup coconut sugar
1/2 cup almond flour
2 Tbsp cinnamon
1/3 cup + 1 Tbsp coconut oil
1/2 cup chopped pecans
1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350° and prepare an 8" glass pie dish with coconut oil.

2. First make the crust. Combine all ingredients together in a food processor until a ball forms.

3. Place the ball of dough into the pie dish and pat evenly down with your fingers until it is distributed across the dish. Poke small holes on the bottom of the pie to create air pockets.

4. Bake crust for 15 min. While crust is baking prepare your apple filling.

5. For the filling, add the apples and lemon juice to a large bowl and evenly coat the apples. Then add all other ingredients for the filling and toss until evenly coated. Place in the fridge while making the crisp topping.

6. To make the crisp, add all ingredients to a food processor EXCEPT the nuts. Pulse until crumply and then stir in the nuts. Place in freezer for a few min.

7. Remove crust from oven and turn the heat up to 400°. Add filling to the crust, leaving out any excess juices. There may be extra apples leftover.

8. Take the crisp out of the freezer and evenly distribute over the apple filling. Cover the pie lightly with foil and bake for 20 min. Lower the heat t0 375° and cook for 15 more min and then remove the foil. Cook for the last 15 min without the foil. The top should brown nicely.

9. Allow the pie to set and cool for 3 hours before serving with vanilla coconut milk ice cream!

Recipes, Paleo