Paleo Apple Pie with Cashew Almond Crust anyone ? This apple pie is made with a Cashew Almond crust, 100% low carb and super easy to make in a minute in your food processor. It makes a delicious crust for any clean eating recipe this holidays – especially a paleo apple pie.
Paleo Apple Pie | A low carb Crispy Cashew Crust to die for!
You know how much I love grain free pie crust right? I shared so many with you on the blog, my coconut flour pie crust and almond flour pie crust are your all time favorite. But, honestly, I recently get even more addicted to this cashew almond crust. I love the crunch of cashews and the whole texture. And also how easy this crust is to make.
All you need are 6 ingredients:
Whole cashew nuts – unsalted roasted or not as you prefer
Almond meal – also know as almond flour or ground almond – everything works it is the same ingredient!
Coconut oil – don’t use other oil it won’t work
Maple syrup or sugar free crystal sweetener if you watch the carbs
Cinnamon – optional but highly recommended to goes with this apple filling
My tips: make sure you are using unsalted cashews or it will taste weird. You can use this crust for any sweet pie, don’t pre bake the crust, bake the crust and your filling at the same time – whatever you make a lemon pie or pumpkin pie. When the filling is set it means it is baked.
Cashew Almond Pie Crust rolling tips
Grain free crust are not difficult to make it is just a different type of crust, that don’t perfectly roll as a regular crust. I explain!
To perfectly roll my grain free crust I recommend to:
Roll the crust between two sheets of plastic wraps to avoid the crust to stick on the roller
When rolled to your favorite thickness, remove the first plastic wrap layer, flip over the pie pan
The crust breaks easily that is OK! Press the pieces of dough that break into the pie pan using your fingers. Process as you will do with kids playdoh until you evenly cover the pie pan, no holes. Trust me this is easy and it will deliver a great crust
Use a removable pie pan to easily un mold after baking !
Cool down 1 hour in the mold – grain free crust gets harder when fully cool it means it won’t break when you un mold.
The crust is really tasty, crispy with a lovely flavor of cinnamon and vanilla. It is a very simple recipe that can be make ahead. You can store the crust in the fridge for 24 h, bake the paleo apple pie the morning before your event.
So first why is it a perfect apple pie for diabetics too ? Simply because the crust do not use any flour or sugar and the filling use nut milk – no lactose. This apple pie recipe is one of my best low carb recipes for diabetics.
Enjoy the lovely paleo apple pie !
Paleo apple pie
Paleo Apple Pie with Cashew Almond Crust. Low carb, easy and delicious holidays desserts.
Using your hands, rub coconut oil over a 9 inch pie pan - I used a removable bottom pie pan for this recipe as it is easier to unmold without breaking the crust
In a food processor, with the S blade attachment, add all the cashew crust ingredient. Process until the cashews breaks in pieces and comes together with the rest of the ingredients to create a ball. It should not take more than 1 minutes on high speed.
If it does not form a ball yet, stop the food processor and gather the ingredients together with your hands into a ball.
Wrap the dough ball in a piece of plastic wrap. Refrigerate 5-10 minutes. This is optional but I found it easier to roll then!
Remove from the fridge, place the dough ball between two sheets of plastic wrap - this will prevent the roller to stick to the dough. Roll until thin - about 3 mm thick.
Remove the first plastic wrap layer and flip over the prepared greased pie pan. It may break as it is a soft dough. That is ok! us your finger to press the dough on the pan where you have missing pieces - like you will do with playdoh.
Arrange the thinly sliced apples slices. Set aside.
In a bowl whisk with a fork the eggs, almond milk and maple syrup.
Pour the egg/milk batter over the apples.
Bake the crust with apple filling for 35 minutes at 350 F (180 C) or until golden.
Cool down in the pan before you un mold. I usually wait for an hour to make sure it is fully cool down then push the bottom of my loose bottom pie pan to safely un mold the pie without breaking the crust.
The crust will get harder when it reach room temperature that is why it is better to wait before you un mold.
Pumpkin filling: for pumpkin filling process the same as for the apple, don't pre bake the crust. Bake everything at the same time.Baking tips: to prevent the border of the crust to get too dark when baking cover your pie with a piece of foil after 15 minutes of baking.
Paleo apple pie
Amount Per Serving (8 slices)
Calories 421Calories from Fat 272
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition panel is for one slice of paleo apple pie. This recipe serve 8 slices.
Nutrition panel for the CRUST ONLY ! NO FILLING, per serve, based on 8 serves per crust.