Paleo Apple Pie with Cashew Pie Crust| Gluten free

paleo apple pieThis paleo apple pie is the perfect apple pie if you love low carb dessert. It is also one of my best gluten free recipes for dessert and an easy apple pie recipe for everyone who just love pie!

Paleo Apple Pie | A low carb Crispy Cashew Crust to die for!

The crust is made with a mix of almond meal and whole unsalted cashews nuts. Make sure you are using unsalted cashews like this one here: Signature Whole Fancy Unsalted Cashews. It is a really tasty and crispy crust slightly flavoured with cinnamon and vanilla extract. It is a very simple recipe that can be prepared in advance. I bake this paleo apple pie a day before welcoming some friends and the crust was still very crusty on the following day. I store the baked pie at room temperature.

Paleo apple pie with cashew Almond Crust |Low Carb

So first why is it a perfect apple pie for diabetics ? Simply because the crust do not use any flour or sugar and the filling do use nut milk. This apple pie recipe is one of my best creation amongst my low carb recipes for diabetics. The trick to make this pie crust is to roll the crust between plastic wrap to avoid the crust to fall apart when rolling – see pictures below.

pie The dough is really easy to work with so if a hole is forming while you transfer into the mould you can press a little extra of dough with your hands.

Paleo Apple Pie

Below are the steps by steps picture to help you make this insanely delicious crusty almond cashew pie crust. I sweetened the crust with stevia.

Paleo apple pie with cashew Almond Crust |Low Carb

Almond Cashew Pie Crust
 
Author: 
Prep time: 
Cook time: 
Total time: 
Paleo Apple Pie
Ingredients
  • Apple Pie Crust
  • 1 cup almond meal
  • 1 cup whole unsalted cashew nuts
  • 1 whole egg
  • ¼ cup coconut oil, melted
  • 1 tsp stevia powder or 1 tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 tsp cinnamon powder
  • Apple Filling Updated on 15/03/2015
  • 4 apples, green or fuji apples, thinly sliced
  • 4 eggs, size 6 - regular size eggs
  • 200 ml almond milk
  • 2 tbsp maple syrup
Instructions
  1. Greased a pie mould with coconut oil.
  2. Pour all the crust ingredient in a stand mixer.
  3. Mix for 1 minute until it forms a ball.
  4. Place the dough between two sheets of plastic wrap.
  5. Roll until thin about 2-3 mm thick.
  6. Remove the first plastic wrap layer and flip onto a greased pie mould.
  7. Add thinly sliced peeled apples.
  8. In a bow whisk with a fork the eggs, almond milk and maple syrup.
  9. Pour the batter onto the apples.
  10. Bake for 35 minutes at 180 C or until golden.
  11. Cool down before removing from the mould.
  12. The crust will get harder when it reach room temperature.
 

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Comments

    • says

      Hi Hope, Thanks for spotting the typing mistake :) Sorry about that. I gave a little update to the recipe. So yes the batter in which the apples are cooked is a mix of almond milk and eggs. As you can see on the picture the batter hold together after baking. So the almond meal is used for the crust and the almond milk is used for the pie filling.

    • says

      Hi Sam, Did you believe that I have never made a pumpkin pie in my wholelife ? :-) It is probably because I am French and it is more a US recipe. Anyway all I can tell is the crust support the egg+milk mixture of this apple pie so it should be ok with other filling with a similar consistence. I even believe that the less liquid it is the filling the better in will goes. Another option if your filling do not has to go in the oven or not as long as 25 minutes, it is to pre cook the crust before pouring your filling. Make sure you make tiny hole using a fork in the crust before baking. I did that with a smilar crust on my lemon curd tart recipe here http://www.sweetashoney.co.nz/sugar-free-lemon-curd-tart/ and it works well. Happy baking!

  1. Darlene Rodgers says

    Alright, I was getting ready to make this because it looks fantastic, have all my ingredients ready and call me crazy but I do not see the oven temperature anywhere in the recipe?? HELP!!

  2. Angie Hunt says

    I do not see the oven temperature listed in the recipe. Can you tell me at what temperature you are baking this pie?

  3. Francesca Carla Piepoli says

    Hi, first of all amazing recipe, secondly, what I don’t understand (my mistake) is the coconut oil, I suppose that here in Italy it is just a little bit harder to find it, so if I need it only to grease the pie mould I can change it with butter, or other vegetable oil? Or it is used also into the crust ingredient?
    Thank you in advance, I’m organizing so I can do it in the weekend.
    a kiss from Italy

    • says

      Hi Francesca, Thanks for your nice comment! So yes you need coconut oil as a main ingredient for the crust. I am not sure it will work with other oil. Coconut oil has a very specific texture (solid at room temperature) that will help the crust to hold together after it is baked. I recommend to look at health shop or organic shop in your country. You should find some in those places. Happy baking! see you soon on the blog :)

      • Francesca Carla Piepoli says

        Oh, thank you very much for the explaination. So as soon as I can, I will sturt the coconut oil hunting! So finally I would be able to cook this amazin recipe. see you! :)

  4. says

    I just pulled this from the oven, and while it smells great, and the crust looks beautiful, the custard doesn’t appear to have set. I am letting it cool and hoping that will do the trick. I DID make a substitution though. I used coconut milk instead of almond – which I am sure has more fat, but I’m not sure why it would be so loose. I actually left it in for an extra 10 minutes. :/

    • says

      FYI, it never did set, and the apples didn’t soften, BUT it was delicious. Still not sure why it didn’t set. Maybe I’ll add extra egg next time .

  5. Wendy Wager says

    Made this last night and it was so good, I needed to add some coconut flour to the pastry mix but it cooked beautifully and the filling set really well. Everyone was amazed how good it tasted too.

    • Carine says

      Hi Heather, You do not need to grind them into a powder. Simply add all the ingredients into your food processor and it will comes together as a ball after 2-3 minutes on high speed. It is ok if you have small bites of cashews in the crust, even better as it will add some crisp to the pie crust. I hope you give it a try and enjoy it ! see you soon on the blog . Carine. xx.

  6. joanne says

    Can you please tell me what size the pie pan is that you’re using? Would this work in a cheesecake pan with a removable bottom and sides as well? Thanks!

    • Carine says

      Hi Joanne, My pie pan is 20 cm with sides of 3 cm height. If your pan has a removable bottom it should be ok. Make sure the sides are not too height or it will make the unmoulding process will be a bit more difficult. Also, wait until the crust has fully cool down before unmoulding the pie. Grain free pie crust are always more fragile and harden when cooling down s coconut oil harden at room temperature. It is easier to pull out the crust after it is cold. But again work with a pan that you are comfortable with. I like small diameter and low sides as it is always easier to unmould small pies. Enjoy! Carine.

      • joanne says

        Hi Carine, I have another question about the number of eggs to use in this recipe. I’m not sure what a size 6 or 8 egg is.. can you please tell me how much egg is needed in terms of cups? I’m assuming that’s an important quantity to determine to help the pie set.. Thanks!

        • Carine says

          Hi Joanne, How are you? Size 6 eggs refers to the ‘smallest’ egg size – it is actually the size of any regular eggs but in New Zealand we also have some size 8 that are larger that is why I added this extra information. In this pie recipe I used regular eggs – size 6, the one you will find anywhere in store. For this apple pie filling you will need 4 eggs, regular size. I updated the recipe for you now. I hope it helps. Enjoy! It is a great pie. Carine.

  7. Sam says

    Hi there,
    Just wondering if I should be running the cashews through the food processor to make a powder prior to adding them to my Kitchen aid stand mixer with the rest of the crust ingredients?
    Thanks

    • Carine says

      Hi Sam, I am glad you love this crust !I never tried your suggestion which looks ok but I usually prefer to process everything together into the food processor as it is much easier to see when the crust is ready. It form a ball, the ingredients are coming well together. If you process the cashews first it should work as well but make sure it is not over processed as you don’t want a cashew butter or on the opposite you don’t want huge pieces of cashews. And also, I am a lazy cook so I love to clean only one bowl and making everything into the food processor save cleaning time :). Let me know if you try you option and how it goes! Enjoy! Carine.

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