My mom makes the best pie (she learned from her mom, my grandma). That delicious flaky crust gets me every time.
Unfortunately, I never did master the art of pie-crust making. And when I went gluten-free and cut sugar out of our diet…pie was off limits anyhow. Until now. This recipe isn’t your grandma’s apple pie, but it will put a smile on your face and please your taste buds just the same!
Looking for gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
Apple Pie without the Sugar or Gluten?
I know it might be too good to believe, but it’s true, you can have apple pie without all the sugar and gluten.
Most apple pies are loaded with white table sugar. But not this one. This recipe uses the natural sweetness of the apples along with stevia, one of my favorite sweeteners. It makes a pie with just the right amount of sweet and tart!
As for the gluten? Well, we get rid of the gluten in the pie crust by making an almond-flour based crust. While it doesn’t have the exact same flaky texture as it’s gluten-filled alternative, our family still enjoys the texture and depth of flavor the almond flour brings to this pie.
Sweet Treats…No Guilt!
This recipe (used with permission of course) is from my friend Paula’s cookbook The Sweeter Side of Candida. My family has been enjoying all of the delicious recipes in her cookbook.
Whether or not you have candida, this is a great resource for anyone who wants to cut sugar and grains out of their diet (or maybe just cut down on them). These are tried and true recipes your family will continue to enjoy!
Not your Grandma’s Apple Pie (aka: You're the Apple of My Pie)
- Just the Basics Almond Pie Crust unbaked (or your favorite grain-free pie crust)
- 3 cups almond flour
- 8 tablespoons cold butter or cold coconut oil
- stevia to taste
- pinch of salt
- Preheat oven to 450 degrees.
- In a small mixing bowl, combine crust ingredients with a fork or pastry cutter.
- I also added a couple tablespoons of cold water to the crust until it came together nicely (please note, the original recipe did not call for this step).
- Divide the pie crust dough in half. Press one of the halves into a pie plate. Roll out the other half between two sheets of wax paper. Remove top piece of wax paper. Set pie crust aside.
- In a medium mixing bowl, combine apples, lemon juice, arrowroot powder, cinnamon, and nutmeg.
- Add stevia to taste - a little at a time until just a bit too sweet (the sweetness dulls when baking).
- Pour filling into unbaked pie crust. Cut up the butter into pieces and lay randomly over filling.
- Carefully lay the rolled out pie crust on top of the filling and gently peel back the wax paper. Seal edges and flute. Place pie cover over edges or cover edges with foil to prevent burning. Lightly lay a sheet of foil overtop the pie crust.
- Bake for 15 minutes. Reduce heat to 350, remove sheet of foil, and bake 45 min. longer.
- Serve warm with whipped coconut cream or refrigerate until later. Store leftover slices in refrigerator.
Don’t forget, you can snag The Sweeter Side of Candida here (it has this recipe and lots of other sugar-free and gluten-free desserts)!