Gluten Free Apple Pie

By October 7, 2018Blog

Gluten Free Apple Pie

Crust Ingredients

1/2 cup butter

2 eggs

1/4 cup honey

3/4 cup coconut flour (sifted)

1/2 cup of diced up apples

1 teaspoon of lemon juice

Pinch Salt


Pie Crust Instructions:

  1. Place butter in a microwaveable bowl. Microwave until melted.
  2. Add eggs, honey, salt, lemon juice and apples. Mix well.
  3. Pour mixture into blender and blend on medium until smooth.
  4. In a large bowl whisk in coconut flour with blended goodness for 2 minutes.
  5. Knead dough for about a minute and then form a ball. If it is too sticky, knead in a little more coconut flour.
  6. Set aside 1/4 cup to 1/2 cup of dough for topping later.
  7. Roll out dough between wax paper to form pie crust.
  8. Butter bottom of a 9-inch pie pan and place dough in pan.
  9. Prick bottom and sides of crust with a fork.

Tip: Coconut flour can be flaky to work with so don’t panic if your dough is not sticking like traditional wheat-based flour. Use a spoon or your thumbs to smooth out your dough in your pie pan.


Filling Ingredients

5 medium-size apples peeled and diced (granny smith recommended)

1/4 cup of butter

1/2 cup of honey

1 tablespoon of coconut flour

2 teaspoons of cinnamon

1 teaspoon of nutmeg

1 table spoon vanilla extract

1 teaspoon of lemon

1/2 cup of brown sugar

Pinch of ground gloves


Filling Instructions:

  1. Melt the butter in a pot on medium to low heat.
  2. Add the honey, lemon juice, apples, and spices.
  3. Stir the mixture to cover the apples.
  4. Add in the coconut flour and brown sugar and mix well.
  5. Cook for 5-10 minutes until apples are starting to soften.
  6. Add in the vanilla extract and turn off the heat.
  7. Leave to cool for 10 minutes.
  8. While filling is cooling off mix 1/2 cup of brown sugar with remaining dough until mixture becomes crumbly, use a fork to break it up. Set aside for pie topping.

Bake the pie

  1. Preheat the oven to 350F°
  2. Spoon in the apple pieces into the pie crust.
  3. Sprinkle the filling with your pie topping of brown sugar and remaining dough.
  4. Bake for 20-25 minutes.
  5. Serve hot or cold.
  6. Best served hot with a scope of Banter’s Ginger Snap ice-cream
Bernadette Maguire

Author Bernadette Maguire

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