Guilt-Free Cinnamon Spiced Rustic Apple Pie

There is nothing better, in my opinion, than a Sunday roast followed by some cinnamon spiced apple pie and homemade custard. It’s one meal that brings people together, families, friends and acquaintances and it’s certainly a popular one for us. I love preparing big feasts and it’s so nice to be able to enjoy such a traditional dessert without having to worry about my blood sugar going crazy or having to overdose with insulin.

This apple pie recipe has been one of the most popular amongst my friends and family for a long while now so I thought it was time to share it with you all. It’s simple to make and truly delicious. The pastry is subtly spiced and holds together very well and the filling is sweet, but not too much so, with the tartness of the apple and spice of the cinnamon. I use a sweetener to sweeten my pastry and pie filling but have also previously used coconut sugar which works just as well. Any granulated sweetener or natural sugar would work and I just recommend to try your filling before you put it in to ensure it’s sweet enough for you!

If you would rather use another type of filling, peach, mango, blueberry, blackberry, pear etc, then please do so and as always, I love hearing your comments so do let me know what you think / how you get on!

Paleo Apple Pie

Rustic Apple Pie (Grain Free / Dairy Free / Sugar Free)
 
Author:
Recipe type: Pudding, Dessert, Apple Pie, Pie, Sunday Roast
Serves: 10
Prep time:
Cook time:
Total time:
 
Ingredients
  • For crust:
  • 200g Ground Almonds / Almond Flour (2 cup)
  • 100g Tapioca flour (1/2 cup + 1 TBSP)
  • 80g Coconut Flour (1/2 cup)
  • 1 tsp Ground Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Ginger
  • 1 Large Egg + 1 Egg yolk (whisked in 2 separate bowls)
  • 1 TBSP Coconut Oil, melted
  • 25g Coconut Sugar (or 1 TBSP Sweetener or choice)
  • 6 TBSP Water (for crust)
  • For Apple Sauce:
  • 5 Large Cooking Apples, peeled, cored and cubed
  • 4 measuring Cups Water
  • 25g Coconut Sugar, or 1 TBSP Sweetener (add more / less if you prefer a sweeter filling)
  • 1 tsp Ground Cinnamon
  • ½ TBSP Coconut Oil
Instructions
  1. Preheat oven to 180°C / 350° F
  2. Lightly grease a 9-inch pie dish and set aside.
  3. In a large mixing bowl place the dry ingredients, ground almonds, tapioca flour, coconut flour, cinnamon, nutmeg, ginger and coconut sugar (25g) / sweetener. Mix with wooden spoon to fully combine
  4. Add 1 large egg, whisked, and stir together to form a crumb mixture.
  5. Drizzle in the melted coconut oil, stirring to combine it into the mixture.
  6. Slowly add in the water, little by little, continue to stir, until the mixture holds together and forms a ball of dough- you will have to start using your hands to bring the dough together - if the mixture feels too dry continue to add a little water until dough has formed in to solid malleable ball
  7. Place three-quarters of the dough into the prepared pie dish
  8. Press evenly into the dish with your fingers
  9. Use a fork to add some air holes to the bottom of the pie crust (alternatively baking beans)
  10. Blind bake for 13-15 minutes or until crust is very lightly browned and hardened.
  11. While crust is baking, roll out the remaining crust dough between some grease proof paper
  12. Either cut in to strips for a lattice top or use sharp knife to cut desired shapes (such as leaves)
  13. Remove crust from oven and fill it with pie filling (see below to make apple pie filling)
  14. Place the dough strips/cut-outs on top of filling
  15. Brush top crust with the remaining egg yolk
  16. Bake for a further 25 minutes, or until filling is bubbling and crust is golden brown
  17. Allow to cool for about 10 minutes before serving and store leftover in an airtight container in the fridge for up to 5 days
  18. Apple pie filling:
  19. In a large pan place the apples, cinnamon, sweetener / coconut sugar and 3 cups water
  20. Over high heat, bring to boil and then cover, reduce heat to low and simmer, stirring occasionally, for 30 minutes, or until apples are soft and the water has evaporated, add further cup of water if needed
  21. Remove from heat (If there is excess water, drain as all you just need the apple sauce)
  22. Stir in the coconut oil
  23. Have a taste and if you think it requires more sweetening then do add more!
  24. Spoon the apple mixture into your prepared pie crust and bake, or, if not using right away, cool and store in an airtight container for up to 7 days, or freeze up to 3 months (thaw before using).

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7 thoughts on “Guilt-Free Cinnamon Spiced Rustic Apple Pie

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