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Grain Free Almond Apple Pie


This allergen-friendly pie is a delicious twist on the classic apple pie – the additions of an almond flour crust and a thin layer of frangipane at the bottom give it a deliciously nutty flavor. The crust is buttery and crisp – no one will be able to tell it’s grain free! This pie will be a perfect dessert to have at your Thanksgiving table. Enjoy!

Grain Free Almond Apple Pie

For the almond flour pie crust:

  • 1 cup almond flour
  • 1 cup arrowroot or tapioca powder
  • 1/4 tsp Real Salt
  • 4 Tbs cold butter
  • 1 egg

For the frangipane:

  • 1 cup almond flour
  • 1/4 cup coconut palm sugar
  • pinch of Real Salt
  • 4 Tbs butter, softened
  • 1 egg

For the filling:

  • 5-6 apples, peeled, cored, and halved
  • 1/4 cup coconut palm sugar
  • 4 Tbs butter



  1. Preheat the oven to 350 degrees. In a medium mixing bowl, whisk the almond flour, arrowroot, and salt. Cut in the butter using your fingers until pea-sized crumbs form. Crack the egg in the middle of the mixture and stir using a fork. Knead a few times until the mixture forms a ball. If the dough seems dry, add cold water a teaspoon at a time until it comes together. Wrap the dough and chill in the fridge 1-2 hours or in the freezer for 20 minutes.
  2. Roll the dough out on a sheet of parchment and flip onto a pie plate. Flute the edges and poke the bottom of the crust a few times with a fork. Pre-bake the pie crust for 10 minutes.
  3. Next, make the frangipane. Combine the almond flour, sugar, butter, salt, and egg in the bowl of a stand mixer and mix until it comes together and is smooth.
  4. Slice the apples using a food processor. When the crust is done pre-baking, spread the frangipane on the bottom. Fan the apple slices on top, then sprinkle with the 1/4 cup coconut sugar and the 4 Tbs butter (cubed). Bake for an hour or until golden brown.

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