Love apple pie? Me too, but dang, it’s tough to find a tasty gluten free pie. Even tougher to find one that’s not cloyingly sweet or oily, making me feel guilty hours after indulging in dessert. Easier to make your own!

Try recipe below. Not only is this delicious apple pie free of gluten, but also free of butter, and all dairy in fact. We’ll use healthy monounsaturated fat of coconut oil instead. By adding naturally buttery cashews to our crust, we can reduce total amount of fat by over 50%! Chia seeds provide the binding power we’d otherwise miss without gluten…and that lil chewiness. and As always, this recipe is free of refined sugar. A touch of calorie free organic stevia hones the natural sugars found in the apples. The slight tang of lemon zest alerts tastebuds to the sweetness in those apple slices…surprise! We don’t need cups of sugar to enjoy nature’s bounty!

Note that crust recipe and please enjoy it in all of your favorite pies.

*As always, please bake with organic ingredients…for YOUR health!

3/4 cup whole cashews or ½ cup cashew flour
1 1/2 Tbsp chia seeds or 1/2 Tbsp chia flour
2 cups gluten free flour blend of choice
1 tsp baking soda
1/8 tsp pure stevia powder
1/8 tsp sea salt
2/3 cup coconut oil, cold & solid
2/3 cup ice cold water
1 egg, beaten with fork

10 roasted unsalted pecans
1 Tbsp gluten free flour
¾ tsp stevia extract
1 Tbsp pumpkin pie spice (or 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp ground cloves)
8 cups peeled & diced apples
1 ½ Tbsp coconut oil, melted
Zest & juice from lemon
¾ tsp vanilla extract
1 tsp freshly minced ginger. Or, if like me, you’re a full on GINGER-LOVER? 1 x2″ piece of ginger root (see prep note in directions below)
1 egg, beaten with fork (to brush pastry)



Prepare crust:
Place cashews and chia seeds in food processor or high power blender like Vitamix or my fav, the equally awesome, half as pricey Blend-Tec! Pulse several times until you’ve achieved a fine powder. Equip mixer with pastry attachment and slowly churn cashew-chia flour, gluten free flour of choice, baking soda, stevia and salt in large bowl for 30 seconds. Chop coconut oil into pieces and add to the dry ingredients. Slowly turn until pea sized crumbs form. Add water 1 Tbsp at a time until dough starts to form. Pour in beaten egg and continue to churn until dough fully forms, about 30 seconds.

Remove dough from mixer and knead lightly. Roll into 2 balls using 2/3 and 1/3 of dough respectively. Cover and place in fridge while you prepare filling.

Prepare apple filling:
Pulse pecans a few times in food processor or blender (no need to clean from cashew-chia flour, remnants can only make filling yummier). In small bowl, combine pecan flour, gluten free flour, stevia and spices.

Place diced apples in large saucepan. In another small bowl combine melted coconut oil, lemon juice and vanilla extract. Pour over diced apples and turn to coat thoroughly with wooden spoon. Follow with spice mix. Raise to medium-low heat and stir gently for 6-8 minutes or until apples soften. Reduce heat to low and simmer 10 minutes.

GINGER LOVERS? Use this time to prep gingerPeel 1” x 2 “ piece of glnger with vegetable peeler. Discard peel. Continue with peeler to peel off uber-thin pieces of ginger to use in filling. This provides more concentrated ginger nodules that to contrast and complement the sweeter pieces of apple!

Remove ¼ of the apples and throw in the ole food processor or blender and puree. Add puree and lemon zest to saucepan. Ginger Lovers: now add that shaved ginger to apples in saucepan. Stir to distribute and recover. Turn off heat.

Lattice Crust

Assemble Pie:
Spray pie pan with coconut oil and set aside. Between two pieces of wax paper, roll out larger ball into a circle a few inches larger in circumference than top of your pie pan. Carefully transfer crust to pan, gently pressing into the bottom and sides. Trim edges just outside lip of the pan. Fill with apple mixture. Brush edges of dough inside the pan with egg. For top of pie, choose:
1. To cover as in main photo: roll out another large circle and gently placing on top. Create essential air vents with a few knife strokes or through use a cookie cutter.
2. Lattice top (way easier!): roll into a rectangle and cut into 8-10 1-inch strips. Cover pie with interlacing strips.
Use a fork to crimp-close edge of pie. Trim and remove excess dough falling below. Brush top of pie with beaten egg.

Bake for 50-60 minutes or until crust becomes a light golden brown. Allow to cool for at least 1 ½ hours, so pie can fully “set up.” Be patient, Piglet…promise it’s worth the wait! Enjoy!





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