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Low Sugar, Gluten Free Apple Pie

7 hours
1 pie
6-10 Grams


  • 6 peeled and sliced apples
  • 1/4 cup maple syrup
  • 1 1/2 tablespoon cornstarch
  • 2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cup blanched almond flour
  • 1/3 cup tapioca starch
  • 1 tablespoon coconut flour
  • 1/4 teaspoon cinnamon
  • 1/3 teaspoon salt
  • 1/4 cup coconut oil, melted and cooled
  • 1 large egg
  • 2 tablespoon vanilla extract
  • 1 scoop BiPro BOLD Boldly Bare
  • 1/4 cup reserved dough from crust
  • 1/4 cup rolled oats
  • 1/4 cup chopped walnuts (optional)
  • 1/4 teaspoon cinnamon


Begin by making the apple filling. Add all filling ingredients into crockpot and cook on low for 6 hours while stirring periodically.While the apples are cooking, prepare the crust. Add all ingredients into a food processor and process until a dough forms.Reserve 1/4 cup of the dough for the crumble topping, and press remaining pie dough into a pie pan. Poke holes in the bottom and bake at 350°F for 12 minutes. While the crust is baking, prepare the crumble topping. Combine the reserved dough, oats, cinnamon and walnuts in a small bowl and crumble with your hands into small pieces. Assemble the pie by adding the prepared filling into the crust, and topping with crumble. Bake for 45-50 minutes at 350°F or until crust is fully browned. Cool and slice into 9 servings. 

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