Paleo and gluten free apple pie. So stunning on a Thanksgiving or Christmas holiday table. Easy food processor pie crust.
BE PICTURED IN; CHARACTERIZED IN:
The real star of this apple pie is of course the apples. Thinly sliced and layered into the pie crust, they make an absolutely stunning holiday dessert.
I also make it with a paleo-friendly and gluten-free crust so everyone at your table can enjoy a slice. Trust me, this crust is every bit as buttery and crispy as the traditional pie crust.
Since the Paleo diet consists of whole foods and avoids grains and refined sugars, you can imagine that a Paleo tart crust can be challenging.
This crust uses almond flour mixed with arrowroot starch and a little baking soda to lighten it up. Chia, flax, and egg act as binders to help the dough stick together and make it easier to roll out.
You must use finely ground almond flour (blanched almond flour without shells) or this recipe won’t turn out right. I use Bob’s Red Mill Superfine Almond Flour. You can also substitute tapioca starch for the arrowroot starch, which is easier to find but changes the texture a bit.
I’ve made this three times, once with Honeycrisp, once with Granny Smith, and once with the combination of the two. I liked the combo version best.
For more information on which apple varieties are best for baking, check out our guide to apples.
Serve this paleo apple tart warm or at room temperature. To top this dessert, serve with a scoop of ice cream or whipped cream. (By the way, coconut milk makes an excellent paleo-friendly whipped cream!)
Gluten free apple pie
Maple sugar is a granulated sugar made from dehydrated maple syrup. You can find it on Amazon or in many Whole Foods stores. Coconut sugar is becoming more widely available. It’s a good substitute, but it gives the cake a much darker golden hue than the maple sugar.
ingredients
- For the paleo cake base:
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2 cups finely ground almond flour (I used Bob’s Red Mill Superfine Almond Flour)
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1 cup arrowroot starch
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2 tbsp maple sugar (or 3 tbsp coconut blossom sugar)
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1 1/2 tablespoons ground chia seeds (I used white chia seeds)
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1/2 tablespoon ground flaxseed (I used golden flaxseed)
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2 teaspoons baking powder
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1/4 teaspoon salt
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4 tablespoons cold unsalted butter, ghee, lard, duck fat, refined coconut oil, or sustainable palm fat
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1 large egg
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1 egg yolk
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3 to 6 tablespoons of ice water
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Extra arrowroot or tapioca starch for shaping and rolling
- For the apple filling:
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6 medium baked apples (I like a mix of Granny Smiths and Honeycrisp)
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2 tablespoons unsalted butter, ghee, refined coconut oil, or palm fat
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2 tablespoons maple sugar (or three tablespoons coconut sugar)
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2 tablespoons lemon juice
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1 tablespoon vanilla extract (optional)
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zest of a lemon
special equipment
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food processor
method
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Make the pie crust:
Place almond flour, arrowroot, maple sugar, chia, flax, baking powder, and salt in the bowl of a food processor and pulse 5 to 6 times to combine. Add the butter and pulse another 4 to 5 times until the mixture looks like sandy, pea-sized gravel. Add the egg and yolk, then sprinkle 3 tablespoons of water evenly over the top of the batter. Pulse a few times until the mixture just starts to clump together and form a ball.
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Chill the crust:
Turn the puff pastry out onto a cutting board and shape it into a round disc with your hands. Wrap tightly in plastic and refrigerate for at least an hour and up to three days.
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Roll out the dough:
When you’re ready to bake the pie, lay a sheet of parchment on your counter or other flat surface and sprinkle with arrowroot or tapioca starch. Place the chilled pie dough in the center of the parchment and roll out into a circle about 12 inches in diameter.
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Transfer the crust to the pie pan:
Turn your tart pan over and place it in the center of the rolled out dough. At least 1 1/2 inches of pie dough should be visible around the edge. Gently slide one hand under the parchment, palm up, and place the other hand on top of the tart pan. Flip the whole thing around quickly and with great confidence.
Carefully place the crust in the tart pan and press into the corners. Peel back and discard the parchment. Your pastry dough may crack, but just pinch the cracks back together when it does. Using a paring knife, trim off the excess pastry, then prick the bottom of the cake all over with the tines of a fork.
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Place the pie shell in the freezer to chill while you prepare the apples
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Preheat oven to 350F
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Prepare apples:
Peel the apples and cut in half lengthways. Use a melon baller, paring knife, or small spoon to remove the pit, seeds, and stem. Using a chef’s knife or mandolin, slice the apples very thinly (ideally 1/8 inch thick).
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Prepare the glaze:
In a small saucepan, melt butter (or other fat) with sugar, lemon juice, and vanilla over medium heat. Whisk to combine and bring to a simmer. Continue beating until all the sugar has dissolved.
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Assembling the cake:
Find a few of your thinnest apple slices and set them aside. Remove the pie shell from the freezer and begin to arrange the apple slices in concentric circles, starting at the outer edge of the crust and spiraling inwards.
When you get to the center, take your thinnest apple slices and gently fold them to form the center of the pattern. (Maybe some apple slices will remain.)
Scatter the lemon zest evenly over the tart. Drizzle about half of the glaze evenly over the cake. (I dipped a pastry brush in the icing and dripped it onto the apples.)
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Bake the tart for 40 minutes, turning:
the pan halfway through the baking time.
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Spread the rest of the glaze over the apple slices. Return to the oven and bake for another 5 minutes
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Serve warm or at room temperature
