Apple Pie Recipe with Coconut Flax Crust (Gluten-Free, Grain-Free)

Just in time for the holidays, Alyson whipped us up an amazing apple pie. Don’t eat grains? Like paleo food? You don’t get jiggy with added sugar? Perfect.

Crust Ingredients:

Bottom Crust

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 3 tablespoons coconut oil
  • 2 rounded tablespoons flaxmeal
  • 1/2 cup whole goat milk
  • 1 tablespoon 100% maple syrup
  • 1/2 tsp salt

Top Crust

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 5 tablespoons coconut oil
  • 1/2 cup whole goat milk
  • 1 tablespoon 100% maple syrup
  • 1/2 tsp salt


Mix ingredients in bowl until crumbly mixture forms. Coat pie pan with butter or other natural non-stick oil. Push bottom crust into pie pan with fingers, distributing evenly after step 3 below.

Filling Ingredients

  • 1/2 cup unsalted butter
  • 3 tablespoons almond flour
  • 1/8 cup water
  • 1/2 cup xylitol
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tablespoon vanilla extract
  • 1 egg white
  • 5 Organic Granny Smith apples – peeled, cored and sliced


  1. Preheat oven to 425 degrees F.
  2. Melt the butter in a saucepan. Stir in almond flour, water, xylitol, coconut sugar, cinnamon, nutmeg, and vanilla extract. Bring to a boil. Reduce temperature and let simmer.
  3. Reserve some of the sauce to pour over the crust right before baking. Take the main portion of the sauce and mix in a large bowl with the apple slices to coat them.
  4. After placing the bottom crust in your pan, fill with apples, mounded slightly.
  5. Cover apples with the top crust. Brush top crust with egg white.
  6. Gently pour the remaining sauce over the top crust.
  7. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F and continue baking for 30 to 35 minutes.

This pie rocks. I hope you all enjoy it. Happy holidays!


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    • Glad you like it, Lauren! And erythritol is a good substitute, especially if you have a dog and you’re looking to keep the carbs down. We’re using xylitol less and less these days.

  1. Lorraine Barker says:

    In one of your posts you said you are using xylitol less and less. What are you using in its place? I am excited about trying your recipes but there are a lot of ingredients I have never heard of so am making a list to purchase! (I had to google xylitol)!

    • We’ve been experimenting with monk fruit and like it a lot.

      Stevia is a good one, too — just be sure to read the ingredients to make sure stevia is the only ingredient. Stevia seems to work better in recipes when there’s already some natural sweetener. So, for example, if a recipe calls for 1 cup of sugar, I might use a 1/4 cup of coconut palm sugar or maple syrup, and a dash of stevia, to desired sweetness.

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