Paige Harris This Almost Paleo Apple Crumble Pie is gluten-free & refined sugar-free. But it wouldn’t be apple pie without some Kerrygold butter!
It’s been a minute since I’ve played around with a pie recipe. But since Jordan’s sister was coming to visit this past weekend, I figured it would be a good time to try something new!
First, we had to head off to Wilson’s Orchard to pick our own apples. Because we’re extra like that.
Then we got to come home and do the fun part – baking! I started out by making my favorite gluten-free crust in the entire world. I use Otto’s Naturals Cassava Flour (use code IPW10 to save on yours!) and tapioca flour to make it, along with some Kerrygold butter and a pinch of cinnamon. You don’t have to use Kerrygold butter, but it definitely tastes better if you do!
We made the crust, we made the filling, and then it was time to top! Because after all, it’s not an Apple Crumble Pie without the crumble! I chose to add some shelled pistachios in the crumble, but you can use whatever nut you like, or leave them out entirely to make it a nut-free pie!
Once it finished making the house smell delicious, it came out of the oven. We all proceeded to stare at it for 3 hours until it cooled enough to slice.
And I’m so glad we waited! This pie has a very different texture compared to my Imperfect Pumpkin Pie, but it’s still full of delicious fall flavors. If you decide to whip it up, be sure to post a picture and tag me! I’d love to see your creations.
One last thing – be sure to top with some cocowhip or some ice cream! Apple desserts are always better with a little bit of cream.
Almost Paleo Apple Crumble Pie
Gluten-free & refined sugar free. The Kerrygold butter is the only reason this pie doesn't get the "perfect' Paleo seal of approval!
Ingredients
For the crust
- 1 cup cassava flour (120g) (I recommend Otto's Naturals!)
- 2 Tbsp tapioca flour (plus more for dusting)
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup Kerrygold butter (cut into cubes)
- 1 large egg whisked
- ~1/4 cup room temperature water
For the filling
- 3-5 apples, cored, peeled, & slice into 1/4-inch slices (I used 3 in this pie! As you're slicing, use your own pie dish for reference.)
- 2 Tbsp lemon juice
- 1/4 cup cassava flour (32g)
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 tsp ground cinnamon
- 1/2 cup coconut sugar (100g)
- 1 tsp vanilla extract
For the crumble topping
- 1/2 cup coconut sugar (100g)
- 1 tsp ground cinnamon
- 3/4 cup cassava flour (94g)
- 1/2 cup shelled pistachios or other nut of your choice
- 1/3 cup Kerrygold butter melted & slightly cooled
Instructions
Make the filling:
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In a large bowl, stir the apples, lemon juice, cassava flour, cloves, nutmeg, cinnamon, coconut sugar, and vanilla extract together until combined. Let sit while you perform the rest of the steps!
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Preheat the oven to 400 degrees F.
Prep the crumble:
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In a medium bowl, combine the coconut sugar, cinnamon, cassava flour, and pistachios. Melt the butter in a separate bowl and allow to cool while making the crust.
Make the crust:
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Mix together your cassava flour, tapioca, cinnamon, and salt in a medium size bowl.
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Drop the butter into the dry ingredients and cut together with a pastry cutter until the batter resembles coarse crumbs.
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Pour in your whisked egg and stir to combine with a wooden spoon. If you can, use your fingertips! Slowly add in your 1/4 cup water and work it into the mixture until it's not too sticky. You want to be able to touch it and not have dough stick onto your fingers. Form the dough into a ball.
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Lay down a sheet of parchment and dust it with tapioca flour. Place the ball of dough in the middle, dust with more tapioca, and cover with a second sheet of parchment. Flatten it slightly into a disc, and then roll out the dough into a large circle about 1/4 of an inch thick.
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Pull back the top sheet and place your pie dish upside down on top of the crust. Carefully turn both over and flip the crust on top of the pie plate. Don't worry if it rips — you can fix it!
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Remove the parchment and patch up any broken areas of the crust.
Assemble & Bake:
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Spoon the apple filling into the crust, leaving some of the liquid behind.
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Add the melted butter to the crumble topping & mix until combined. Sprinkle all over the top of the pie.
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Place the pie onto a baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375 degrees F and bake for an additional 30-35 minutes, adding a pie crust shield if you want.
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Allow the pie to cool for 3 full hours at room temperature before serving. Serve with coco-whip or vanilla ice cream if desired. Cover leftovers and store in the fridge for up to 5 days.
