Allergen-Free Apple Pie
Last updated on December 20, 2024 by Jessica Healey
Originally published on November 21, 2014
I’m really sensitive to sugar. Like really sensitive. Like, I break out from honey or dates sensitive and it’s very sad.
I can’t do sugar alternatives, either. I tend to have a bad reaction to anything with added sweeteners. You know what that means? No desserts.
Sad, I know.
Since desserts and treats are usually not healthy, this is quite alright. When on a healing diet, the focus should be on vegetables, meat, and healthy fats, yet the recipes that circle the internet are all for desserts. People love dessert and love looking at it, so inevitably, that’s what food bloggers and their readers share. This makes you (well, me) really want a treat. You Google “sugar free” recipes and your browser is filled with recipes using artificial sweeteners or large amounts of honey. Not sugar free!
Does this sound familiar at all?
Add in food sensitivities to it all and it becomes even harder to find a recipe that works for you and your family.
That is why I created this allergen-free apple pie.
I wanted something that fit not only my needs, but fit the needs of all the people out there who really want pie. This crust is gluten-free, grain-free, nut-free, dairy-free, and sweetener-free. It can easily be modified to be made egg-free as well. Because I upped the spices compared to traditional apple pie, it still tastes really good.
Use your favorite crust with the sugar-free filling or substitute another filling in this allergen-free crust
Variations
- Egg Free: Replace eggs with egg replacement of your choice (the eggs are just being used as a binder, so most replacements should work)
- Autoimmune Paleo: Replace the eggs with 3 gelatin eggs and replace the nutmeg with mace
- 21 Day Sugar Detox: Use granny smith apples
- Vegetarian: Use a fat that fits your diet, such as palm shortening, butter, or coconut oil
- Can you tolerate sugar? Add a little bit of honey (a tablespoon or two) to the crust, or drizzle over the top of the finished pie. I’ve heard it’s really yummy.
- 5 apples, organic is best
- 1 Tbsp cinnamon (non-irradiated, organic if possible like this)
- ½ Tbsp nutmeg
- 1 Tbsp arrowroot (organic arrowroot like this is easy to source online and in many health food stores)
- 1 cup unsweetened shredded coconut (from our favorite brand)
- ½ cup coconut flour (here's a great coconut flour)
- ¼ lard or other solid fat, cold (we are in LOVE with this lard)
- 3 eggs, pastured and/or organic if possible
- 2 Tbsp coconut oil (like this)
- Core and thinly slice the apples. Toss with remaining ingredients until the slices are evenly coated.
- Process the shredded coconut in a food processor until fine, about 1 minute
- Add coconut flour and pulse to combine
- Add lard (or fat of choice) and pulse until everything is combined - it should have the texture of crumbs
- Add eggs and oil, and pulse a few times to combine. Do not over process. Use a spoon to mix in further if needed. You should be able to form the dough into a ball.
- Divide into two equal balls of dough.
- Preheat the oven to 450.
- Press one ball of dough out into a 9 inch pie pan.
- Lay out the apple slices in the crust. They will be piled up really high. This is okay, they will reduce in the oven.
- Roll out the second ball of dough - this works best by pressing it out on a piece of parchment paper.
- Lay the top crust out over the apples and seal the edges best you can.
- Cover the pie with a crust guard or tin foil. Bake for 15 minutes.
- Reduce temperature to 350, remove crust guard or foil, and bake for another 45 minutes.
- Remove from oven and let cool. Enjoy plain or with ice cream (like this one-ingredient ice cream).
