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Oh My! Grain-Free Apple Pie for the Holidays!


The holidays are upon us. A perfect time to make new healthy family traditions.

I come from a family that is full of food traditions, especially at holiday time. Being a Dietitian, I have been known to throw my family a few curve balls in the effort to promote good food in the name of HEALTH.   This year our traditional apple pie, made from scratch by my husband has undergone a massive change. It is a grain-free version of an apple pie!


YIELD: ONE  9” PIE                                                     


3 cups almond flour

1 cup tapioca flour

2 tbsp coconut sugar

½ tsp sea salt

½ cup + 3 tbsp grass fed butter, softened

1 egg


4 medium sized apples, peeled, cored and sliced (I used Gala, Red Delicious, Rome)

2 tbsp tapioca flour

½ cup coconut sugar

2 tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

1 ½ tsp vanilla extract


1)   Preheat oven to 425 degrees.

2)   In a food processor (my husband does this old school by hand, no food processor allowed), combine first 5 ingredients and pulse until blended into a meal like consistency.

3)   In a separate small bowl, whisk egg and then add to dry mixture. Pulse until dough like consistency (or simply mix with hands!).

4)   Separate into 2 equal portions. Place each portion in between two separate pieces of parchment paper.

5)   Refrigerate dough to make more pliable when rolling (this may not be necessary, my dough rolled out perfect without refrigeration). Using a rolling pin, roll each portion flat.

6)   In a large bowl, place apples, tapioca flour, sugar, spices, and vanilla extract and mix until evenly coated.

7)   Place one layer of crust in the bottom of the pie plate. Pour apple mixture over crust evenly distributing over crust.

8)   Cover pie mixture with top layer of dough. Trim the edges and flute with a fork. May cut a small “x” in the center of pie for venting.

9)   Place pie on a baking sheet in the oven. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees, continue to bake for 40 minutes or until crust is golden brown. If edges become too brown during baking, tent with foil.

10)Remove from oven, cool on a baking rack or top of stove. Cut into equal slices.

Notes: Serve pie topped with coconut whipped cream or non-dairy ice cream.

Recipe tried and tested by my traditional family and passed with flying colors for the holidays. I hope you enjoy it as much as we did!

Keri Lynn MacElhinney, RD, CDN is a Functional Medicine Nutritionist at Blum Center for Health.  She has over 20 years of professional experience as a Registered Dietitian and holds a nutrition license in New York and the State of Connecticut. In her early years, her field experience covered a wide array of areas including acute care hospitals, community health centers, substance abuse.  Make an appointment with Keri Lynn at 914-652-7800.