Classic Apple Pie

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Apple Pie

It took me a while to come up with a good apple pie recipe, because boy, am I picky! I like a thick, flaky crust paired with perfectly seasoned but not mushy filling. Was that possible with AIP ingredients? Turns out, with a couple of extra steps, it is totally possible to make a pie that satisfies those requirements, and one that is allergen-free to boot!

Here I use the hot-water-pour-over method to pre-cook the apples ever so slightly, which I learned from this post over at The Food Lab. Like I said, I detest mushy pie, and this extra step at the beginning yields apples that are perfectly cooked, yet still a little firm and not soggy at all!

Before you start this recipe, make sure you read through the instructions for sequence and give yourself enough time for the cooling/drying steps (they are important to making the pie come out properly!). I recommend melting the coconut oil to measure and then placing it in the refrigerator to harden, which can add some time if you forget. I also want to reiterate not to fuss with the crust too much–get it to the shape you want, and then leave it alone. The little bits of coconut oil are what create the flakiness in the crust, and if you over mix or fuss with the dough with your fingers your pie will lose this quality.

I tested this on a bunch of non-Paleo/AIP family and friends and they all gave it a seal of approval, so you can serve it at your holiday meal with confidence!

Apple Pie Collage
4.7 from 3 reviews
Classic Apple Pie
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Instructions
  1. Preheat your oven to 350 degrees. If you haven't measured out your coconut oil and water and then placed them in the refrigerator to cool, do it now.
  2. Place the apple slices in a large bowl. Fill a large pot with enough water to soak all of the apple slices, and bring it to a boil. When it is hot, pour the water into the bowl with the apples until they are just covered. Let them sit in the hot water for 8 minutes, and then place in a colander to drain and set aside while you make the crust.
  3. To make the crust, combine the arrowroot, coconut flour, palm sugar, and sea salt in a medium bowl and stir to combine. Using a pastry cutter, butterknives, or your fingers, cut in the cold coconut oil until you have pea-sized lumps. Add the cold water, and mix gently. The mixture will be crumbly and not like regular dough--don't over mix!
  4. Place the mixture into a 9-inch pie dish. Using your fingers, spread it evenly across the bottoms and up the sides. Prick some holes in the bottom of the crust with a fork. Again, the dough will not behave like regular pie dough, and the less you handle it the more flaky it will come out. Bake for 15 minutes and then set aside while you make the filling.
  5. Lay out a clean kitchen towel and pour the apple slices on it, blotting them dry. Combine the coconut palm sugar, cinnamon, and salt in a large bowl, and then add the dry apple slices and mix gently. Pour the mixture into the crust, arranging the slices as needed.Sprinkle the pie with lemon juice and place in the oven to cook for 30-35 minutes, until the crust is golden brown.
  6. Let cool for 10-15 minutes and then serve.

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About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

44 comments

  • Rhoda says

    Sounds fantastic; if only I could tolerate coconut. Is there any substitute for coconut flour or sugar?

    • Mickey says

      Hi Rhoda,
      I have not tried this pie with substitutions, but you may be interested in this coconut-free holiday cake: http://autoimmune-paleo.com/pumpkin-spice-cake-with-gingersnap-crust/

      Mickey

      • Rhoda says

        Wow, this looks delish, Mickey; thanks!
        I sure appreciate all your efforts for us!

      • Joanne says

        I made an apple pie using the crust from this cake, because of the same coconut problem. While not the same as a regular crust, it is yummy [I crumbled up some extra crust on top like a crumb topping.] One thing I will do different, I will try oiling my pie pan first with some palm shortening, because it was kind of hard to get the pieces out still looking nice.
        I also made the pumpkin cake instead of pie, and it was delicious!
        Thank You for your recipes, that made my Thanksgiving treats possible [I will repeat for Christmas.]

        • Mickey Trescott says

          Joanne,
          Thanks for stopping by to share your subs, so happy you liked it with the pumpkin! :)

    • Alaena says

      Rhoda,

      If I couldn’t have coconut, I would either omit the coconut sugar altogether and use a sweeter apple OR use date sugar or organic cane sugar (some people on AIP use this VERY sparingly and infrequently like for a once-a-year pie like this one!) Honey or maple may add too much moisture. Coconut flour is really tricky to substitute, so I would try to find a coconut-free crust and use Mickey’s apple filling method because it’s really high quality! Beyond the Bite is an AIP blog with a coconut-free pumpkin pie you can steal the crust recipe from! :) – Alaena

      • Rhoda says

        Thank you very much, Alaena; that crust looks promising!

  • Aletheia For Wellness says

    Wow! Looks amazing! Getting ready to make your pear-caramel pie from your cookbook and wondering if you recommend using this crust instead? I really like a flaky crust as well. Last question, thoughts on hot water per over for pears? Thank you so much for all your hard work! Happy almost Thanksgiving!! – Rachael

    • Mickey says

      Alethia, the crust is very similar but I think this one is better.

      You can try the pour-over for the pears, but I have personally not done it before. I don’t know why it wouldn’t work the same!

      Good luck!

      Mickey

  • Alaena says

    Okay, so I’m making it with 1/4 cup coconut sugar because my husband bought Fuji apples and those are so sweet to me already. I’ll let you know how it turns out!!

  • Kasia says

    Hi Mickey!
    I’m sure you get sick of baking novices like me asking silly questions but here goes…
    I’m not on AIP so was wandering if I could sub the coconut oil for ghee, butter or possibly beef suet or is the coconut oil essential for the dough consistency?
    I only ask because much prefer the flavour and I’m planning on making this at the weekend as it looks DELICIOUS!

    Many thanks in advance and PS I love your photos!

    • Mickey says

      Hi Kasia,
      Of course you can make those substitutions, but I cannot tell you if your pie will turn out! You always run the risk of getting something different making substitutions. :) Good luck!

      Mickey

  • Jennifer says

    Substitute for cinnamon? I’m going to try cloves and maybe a little ginger. Thank you for this recipe!!!!!

  • Colleen says

    I know I must be mistaken but I thought coconut sugar was considered a non nutritive sweetener and so an AIP no no. I am looking for clarification on this. The whole “natural” sugar thing and AIP confuses me…tho I am clear on the fact that standard processed sugar is out. Thanks :)

    • Mickey says

      Colleen, coconut sugar is not a non-nutritive sweetener and fine on AIP.

      Good luck!

      Mickey

      • Colleen says

        Thank you for the reply. I remember now where I got this idea from. An article on thepalemom.com called “Is sugar Paleo?” and I think this is why I’m confused, as I’ve seen a few AIP recipes using coconut sugar. To paraphrase……”Fiber-bases sweeteners like coconut sugar, which is predominanty inulin, seem to be a good solution for many people since the glycemic index is very low. However, these concentrated sources of souble fibers can irritate the gut”. It goes on to say that coconut sugar is ok in small doses if you have a very healthy gut. There is also a list of paleo foods on the downloads page that has coconut sugar listed with non nutritive sweeteners under ‘no’. I am sorry to be a pest, Just trying to get it all straight :):AIP is a little overwhelming.

  • Connie McWilliams says

    Sounds wonderful, Mickey.

  • E says

    Hi made this and enjoyed it a lot. I felt like it provided everything i needed flavor-wise, and truly felt comfortable serving as “apple pie”. It was simple in taste, and true to the basic profiles. Now that i have a better understanding of the recipe’s workings, next time I will cut my perception of limited-handling even more. The crust is light, buttery (the oil), and sweet. Filling was perfect. I use the free recipe section so i do thank you for the satisfying, traditional-expectations fulfilled dessert recipe.

  • Sue says

    the way to measure the coconut oil is to put one and one quarter cup of cool water in a 2 cup measuring cup. Spoon the oil in, until it reaches 2 cups and pour out the water.

  • Carrie says

    I love eating this for breakfast!
    I just made two more……do you think one can be frozen?

    • Mickey Trescott says

      Carrie–I’m sure it will freeze just fine, just be sure to wrap it up nicely so that it doesn’t get freezer burn!

      Mickey

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  • Dan says

    How many carbs our in this classic apple pie? Thank you for your time.

    • Mickey Trescott says

      Hi Dan,
      I don’t provide nutritional info for my recipes, but you can plug the ingredients and servings into a tracker like cronometer.com to find out!

  • Melanie Turner says

    How do you store this pie? Can I leave it on the counter or will that mess up the crust?

    • Mickey Trescott says

      Melanie,
      I keep mine in the fridge, wrapped with plastic. You will want to take it out to soften a bit before serving. Good luck!

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  • Tina says

    The crust is kind of rubbery and hard to cut. What’d I do wrong?

    • Mickey Trescott says

      Tina,
      Did you follow the instructions for mixing the crust? It sounds like it was overmixed or worked together too much. I hope it still tasted OK for you!

  • Alyssa says

    Turned out really well! I’m impressed with how well the crust holds together. I will definitely make this crust again with other pie fillings! Thanks for the recipe! :)

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  • Zuzana says

    The recipe worked well even with cornstarch since I did not have any other (and I am not a paleo I just like healthy cooking so it was not issue for me). The only problem was my baking form – I have one with separable bottom (so there is small gap in it) what resulted in coconut oil dripping down in the oven as lumps got hot and started thawing… but it was not big disaster. Thank you for the recipe.

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