- 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
- 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
- Preheat oven to 350°F. Grease a pie pan with coconut oil.
- In a large bowl, whisk together brown rice flour, quinoa flour, arrowroot flour, cinnamon, xanthum gum, and salt.
- Using clean hands, work the chunks of butter into the flour mixture until a dough begins to form.
- Sprinkle 2 tablespoons water over the dough, and drizzle in the lemon juice and maple syrup. Continue to mix with hands until well incorporated.
- 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.
- Place apple slices (peeled) in a large bowl and toss with the juice of half a lemon. Set aside.
- In a small saucepan, melt ½ cup butter over low heat.
- Stir in almond flour, 2 tablespoons water, coconut palm sugar, cinnamon, nutmeg, and vanilla. Bring to a low simmer.
- 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.
- 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).
- Brush the egg over the top of the crust.
- 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.
- 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.
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
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 homemade apple pie yourself, and you’ll see what I mean!
And if you’d like an even easier gluten-free Apple Pie recipe, try our Old Fashioned Apple Pie with a Crumble Top.
Need More Recipes for The Holidays?
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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?
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Here’s a taste of some of the recipes in the Holiday Feasts Meal Plan…
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Check out this sampling of the recipes you’ll find in the Fat-Burning Chef Cookbook…
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What’s your favorite holiday pie? Comment below to let us know.