- 1 ½ cups coconut flour (or buckwheat flour)
- 1 ½ cups almond flour
- ½ cup flaxseed meal
- 1 ½ teaspoons sea salt
- ½ cup + 1 tablespoon butter (or coconut oil), melted
- 1 ½ cups full-fat unsweetened canned coconut milk
- 3 tablespoons 100% maple syrup
- 5 large Granny Smith apples, peeled, cored, and sliced
- Juice of ½ lemon
- ¾ cup grass-fed butter (unsalted)
- ¼ cup almond flour
- 3 tablespoons filtered water
- 1 cup organic coconut palm sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 ½ tablespoons vanilla extract
- Preheat oven to 350°F. Grease a pie pan with coconut oil.
- For the crust, in a large bowl whisk together coconut flour, almond flour, flaxseed meal, and salt.
- Add melted coconut oil, coconut milk, and maple syrup. Mix until well combined.
- Press ⅔ of the dough into greased pie pan, and freeze while you make the filling. Reserve the remaining dough in bowl. Set aside.
- Place apple slices in a large bowl and toss with the lemon juice. Set aside.
- Melt butter a saucepan over low heat.
- Stir in almond flour, water, coconut palm sugar, cinnamon, nutmeg and vanilla. Bring to a simmer.
- 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.
- Take pie shell out of the freezer, and pour the apple mixture into the prepared crust.
- 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).
- Bake until the crust is golden brown and the filling is hot and bubbling, 40 to 50 minutes.
- Let cool until just warm. Enjoy with homemade whipped cream and a cup of coffee. Alternatively, cover and refrigerate for up to 5 days.
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.
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!
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 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, and 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.
What’s your favorite holiday pie? Comment below to let us know.
Can’t wait to try and bake this one.
It would be great if you posted the macros for your recipes as well. I’m a competitive athlete and while I love your recipes, breaking down the fat, carbs and calories is really time consuming.
Deanna Asencio says
Yes, I’m with Jennifer above! Posting of macros wod be immensely helpful!! Thanks!!
This sounds great. I use Ambrosia apples when making desserts, they don’t require any sugar at all!
the coconut milk….can I replace that with something else? Milk kefir, HWC? I can’t stand the coconut taste.
Alisha Bentley says
These recipes look amazing for being so healthy!! Thank you for sharing!! 💋
I have made this apple pie three times now, and it’s always delicious as well as healthy. Thank you for sharing this amazingly healthy and delicious recipe
Ella Wray says
Great Article! Its really amazing delicious Food recipes. and helpful for me and easy to make delicious Food very time. Thank you for sharing it such interesting articles.
Tried this recipe twice and the pie filling is to die for however I end up with a lot of problems with the crust. At the bottom its uncooked and overall the just too crumbly. I cant seem to find the right ratio for the crust to be thick enough to hold the pie while not being too thick in the pie itself. Am I doing something wrong? Any tips? Thanks in advance!