How to Make Old Fashioned Apple Pie Guilt-Free (Paleo-Friendly and Wild Diet Approved)


How can #glutenfree real-food apple pie taste this good? http://bit.ly/fbmapplepie

Apple pie is undoubtedly delicious. But the processed-sugar-gluten-bomb version of the pie you find in most restaurants, stores, and kitchens makes us fat and sick. Boo.

But if you’re pining for the fruity, crispy, warm goodness of a perfectly baked apple pie—just like grandma used to make—I have one thing to say to you: Don’t give up!

Being shameless pie people, my wife and I have been working to perfect a guilt-free apple pie for years.

And, by golly, I think we’ve finally done it.

Getting the crust just right, especially if it’s gluten-free, can be a daunting task. Without gluten to hold everything together, most grain-free dough lacks elasticity and can crumble before you can get it in the pan.

Do you like apple pie? I do. Learn how to make it #glutenfree and guilt free. #TheWildDiet Click To Tweet

Kitchen-tested and heartily Wild Diet approved, this Homemade Apple Pie is made from real-food ingredients like coconut flour, Granny Smith apples, pure maple syrup and flax meal. So you can enjoy a slice and still keep to your Wild Diet—melting fat and feeling great.

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It’s the perfect dessert for your free meal, and a huge hit at gatherings. Bring it to your next holiday party and blow your friends’ minds. They won’t believe how you can get lean and looking so great while eating pie! But I believe we’ve found a loophole, folks!

How can #glutenfree real-food apple pie taste this good? @fatburnman Click To Tweet

Real apple flavors with butter, spice, and everything nice… but no processed sugar, wheat flour, or chemical additives. As always, real food simply tastes better. Try this old-fashioned apple pie yourself, and you’ll see what I mean!

How can #glutenfree real-food apple pie taste this good? http://bit.ly/fbmapplepie

Homemade Apple Pie w/ Crumble Top (Paleo / Wild Diet Approved)
 
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Coconut sugar, spice, and everything nice… but no processed sugar, wheat flour, or chemical additives. Real food always tastes better. Try it yourself, and you’ll see what I mean!
Author:
Recipe type: Dessert
Serves: 8
Ingredients
Crust
Filling
Instructions
  1. Preheat oven to 350°F. Grease a pie pan with coconut oil.
  2. In a large bowl, whisk together coconut flour, almond flour, flaxseed meal, and salt.
  3. Add melted coconut oil, coconut milk, and maple syrup. Mix until well combined.
  4. Press ⅔ of the dough into greased pie pan, and freeze while you make the filling. Reserve the remaining dough in bowl. Set aside.
  5. Place apple slices in a large bowl and toss with the lemon juice. Set aside.
  6. Melt butter a saucepan over low heat.
  7. Stir in almond flour, water, coconut palm sugar, cinnamon, nutmeg and vanilla. Bring to a simmer.
  8. Pour ⅓ of the sauce mixture in with the remaining crust dough, and pour the other ⅔ of the sauce with the apple slices and turn to completely coat.
  9. Take pie shell out of the freezer, and pour the apple mixture into the prepared crust.
  10. Use hands to mix the butter mixture into the remaining dough and either flatten and place over the apples, or crumble over the top. Line the rim of the pie pan with foil to cover the crust edges (so they don't burn).
  11. Bake until the crust is golden brown and the filling is hot and bubbling, 40 to 50 minutes.
  12. Let cool until just warm. Enjoy with homemade whipped cream and a cup of coffee. Alternatively, cover and refrigerate for up to 5 days.

 
Homemade Apple Pie w/ Lattice Crust (Gluten-Free / Wild Diet Approved)
 
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This pie, like many of our treats, is a collaborative effort between generations of Bascoms, Bridges, and more to create an old-fashioned apple pie for the twenty-first century in all its gluten-free glory.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
Crust
  • 1 cup grass-fed butter, chilled and cut into chunks, plus more for the pan
  • 2 cups brown rice flour
  • ½ cup quinoa flour
  • ⅓ cup arrowroot flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon xanthum gum
  • ½ teaspoon sea salt
  • 2 tablespoons filtered water
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon 100% pure maple syrup
Filling
  • 5 large Granny Smith apples, peeled, cored, and sliced
  • Juice of ½ lemon
  • ½ cup grass-fed butter (unsalted)
  • 3 tablespoons almond flour
  • 2 tablespoons filtered water
  • ¾ cup coconut palm sugar
  • 1 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon vanilla extract
  • 1 egg, lightly beaten
Instructions
  1. Preheat oven to 350°F. Grease a pie pan with coconut oil.
  2. In a large bowl, whisk together brown rice flour, quinoa flour, arrowroot flour, cinnamon, xanthum gum, and salt.
  3. Using clean hands, work the chunks of butter into the flour mixture until a dough begins to form.
  4. Sprinkle 2 tablespoons water over the dough, and drizzle in the lemon juice and maple syrup. Continue to mix with hands until well incorporated.
  5. Cut the dough in half. Press half of the dough evenly into the prepared pie pan, and set the other half of the dough aside.
  6. Place apple slices (peeled) in a large bowl and toss with the juice of half a lemon. Set aside.
  7. In a small saucepan, melt ½ cup butter over low heat.
  8. Stir in almond flour, 2 tablespoons water, coconut palm sugar, cinnamon, nutmeg, and vanilla. Bring to a low simmer.
  9. Reserve 3 tablespoons of the butter sauce mixture to pour over the crust right before baking. Mix the remaining portion of the sauce with the apple slices to completely coat. Pour the apple mixture into the prepared crust, mounding the filling slightly in the center.
  10. Flatten out the second half of the dough on wax paper until it's about ¼-inch thick. Cut the crust into six strips. Make a lattice pattern over the filling. (Alternatively, make one round top crust and cut slices in it for ventilation while baking).
  11. Brush the egg over the top of the crust.
  12. If the reserved sauce has thickened, heat it on the stove top over low for a minute or two until liquid. Gently pour the sauce over the top crust.
  13. Bake until the crust is golden brown and the filling is hot and bubbling, 40 to 50 minutes. Let cool on a wire rack until just warm. Enjoy with whipped cream or a cup of coffee. Alternatively, cover and refrigerate overnight or up to 5 days.

 

We did the gluten-free pie crust fail over and over again so you don’t have to. http://bit.ly/fbmapplepie

If you love desserts as much as I do, you won’t be able to get through the holidays with just one pie. It’s time for cookies, cakes and muffins—and you can make them all Wild and Paleo-friendly when you use the hundreds of recipes in The Fat-Burning Chef!

What happens when you fill your holiday dessert table and cookie-exchange tray with fat-burning Wild Rum Balls and Creamy Coconut Chocolate Chip Macaroons, Red Velvet Cupcakes and spiced Pumpkin Bars?

People eat them, love them, and wonder how you can be losing weight eating such awesome food!

These desserts are Paleo-friendly and gluten-free, primarily grain-free and dairy-free, too! But before you indulge in dessert, check out the hundreds of recipes for breakfast, lunch, dinner, and sides. PLUS, get Fat-Burning Chef now and we’ll include our Holiday Feasts eBook absolutely free!

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What’s your favorite holiday pie? Comment below to let us know.

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1 comment:

  1. Hmm. The crust is definitely more stable when you cool it before cutting or eating it (for at least 2 hours). Depending on altitude, the brands of ingredients you’re using, and other variables, you can always try tweaking the wetness of the crust. Let us know how it goes!

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