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Clear Apple Pie with Gluten-Free Crust

Clean apple pie with gluten-free crust

Clean apple pie with gluten-free crust

Completed in: 1 hour 15 minutes

Power: 8 servings



  • 2 cups almond flour (try: Bob’s Red Mill brand)
  • 1/2 teaspoon unrefined sea salt 2 tbsp coconut oil
  • 1 whole egg zest of 1 lemon

Apple pie filling

  • 3 pounds of hot, crispy baked apples
  • 3 tbsp almond flour
  • 3 tbsp lemon juice
  • 2 teaspoons of cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon each of ground cloves, nutmeg, and allspice
  • 2 tbsp light, unsalted butter, chilled and diced
  • 1/2 cup honey


  1. Preheat the oven to 350 F. Put almond flour and sea salt in a food processor, pulse, then add moist ingredients and peel and mix until a ball of dough forms.
  2. Press into a 9 “cake plate, cover with a damp towel, and set aside.
  3. Fill a large bowl with cold water and add 2 tablespoons of lemon juice.
  4. Peel, core and slice the apples one at a time and drop them into the lemon water so they don’t turn brown.
  5. Once the apples are soaked, drain the water from the bowl and pat the apples dry with a clean cloth.
  6. Add the remaining ingredients to the apples, including the remaining tablespoon of lemon juice, and toss them well.
  7. Pour the mixture into the pie crust and bake for 45 to 55 minutes, until the crust is golden and the mixture is bubbly on top.
  8. Remove before serving and let cool for 1 hour.

Nutrients per serving: Calories: 360, Total Fats: 21g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 30mg, Sodium: 130mg, Total Carbohydrates: 39g, Fiber: 5g, Sugar: 30g, Protein: 8g, Iron: 3 mg

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