I am back with yet another recipe! This Strawberry Apple Paleo Pie is sure to be a winner. Honestly, it’s been such a long time since I’ve made a good ol’ fashioned pie, and boy, did she not disappoint. So if you’re looking for a tasty (and healthy) dessert to make this Mother’s Day, I’ve got you covered!
Alright, let’s dive in.
How To Make Paleo Strawberry Apple Pie
Because the dough is grain-free, it’s even easier to make than conventional dough (you don’t have to worry about over mixing it). In fact, I recommend just throwing all the ingredients in the food processor and blending until it mixes and forms a ball. This recipe is doubled though, so if you have a small food processor, like me, divide the whole recipe in half, and place the half portions in the processor so it all fits. In other words, divide the recipe in half and then make it twice.
I also suggest making the dough the day before. You want it be chilled for at least 1 hour, so I prefer to do it the day before. That being said, I’ve made the recipe a dozen times, and you can also make it the same day. If you go this route, divide the dough into two balls and saran wrap, so it’ll chill faster.
Once the dough is made and chilled, divide it into two halves (if you haven’t already) and just roll her out, baby! One half will be the base, so you want to roll it out to 12″ thickness. Place into a 9″ pie dish.
The other half of the dough will be for the cut out topping, so you can keep it in the fridge until you need it. I love this fluted cutout look. I got the idea from the Bojon Gourmet (she makes a pie with this technique for the cover of her cookbook) and it’s so pretty and easy to execute!
To make the filling, just slice your apples and strawberries and add to a bowl with the remaining ingredients. You can use any baking apples, but I went with honey crisp and it was perfect. Granny smiths are also a lovely choice. Let the mixture sit for about 20 minutes, and then add to your unbaked pie crust. The filling should be slightly heaping.
Roll out the rest of the dough to 1/4 inch thickness. Cut out your top dough into rounds and place on top of filling. You don’t have to super precise, that’s the beauty, but it looks pretty if you slightly overlap the rounds. Make sure to leave spots where the filling is exposed so the air can escape.
Brush the rounds with coconut milk and sprinkle with turbinado sugar, if using. I know, I know turbinado sugar isn’t paleo, and it’s also not needed for the recipe. It’s just there to be pretty, so if you don’t eat processed sugar, you can definitely omit it.
You’ll also notice the recipe only calls for a small amount of coconut milk. I recommend canned coconut milk. I like to use the leftover coconut milk to make chia pudding or to add to my smoothies. Here’s a few chia pudding recipes, if you’d like to try them out:
Banana Foster Chia Pudding (this one is my fav)
Turmeric Chai Chia Pudding with Cardamom Pears
Rose Raspberry + Cardamom Chia Pudding
Blueberry + Spirulina Chia Pudding
Finally bake your pie at 400F for 15 minutes and then 350F for 70-80 minutes, until bubbling and golden.
Key Ingredients
- Strawberries
- Honey Crisp apples
- Almond Flour
- Tapioca Starch
- Maple Syrup
- Butter
- Eggs
- Vanilla
- Lemon Juice
Substitutions
Butter. I know dairy can be an iffy one in the paleo community. I consider grass-fed butter to be paleo, but I know it’s a grey area. If you’re avoiding dairy, you can swap out for ghee or coconut oil instead.
Fruit. You can use any combination of fruit you’d like! You’re just looking for about 6 cups of fruit.
I hope this recipe finds into your repertoire! Ps. If you’re not already signed up for my newsletter, make sure to join below! I share lots of healthy recipes, nutrition tips and other goodies in my email list, so don’t miss out!
With love,
Paleo Strawberry Apple Pie
Equipment
- Food Processor
Ingredients
Grain-Free Pie Crust
- 3 cups (300g) almond flour
- 1 cup (110g) tapioca starch
- 1/2 tsp salt
- 3/4 cup (170g) butter cold, cubed
- 2 ea egg cold
Strawberry Apple Pie Filling
- 2.5 cups strawberries sliced
- 3 cups honey crisp apples (~ 3-4 apples) peeled and sliced
- 1/2 cup maple syrup
- 1 tbsp lemon juice
- 2 tbsp tapioca starch
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
Assembly
- 1 recipe Grain-Free Pie Crust
- 1 recipe Strawberry Apple Pie Filling
- 2 tbsp coconut milk
- 1 tbsp turbinado sugar
Instructions
Grain-Free Pie Crust
- In a food processor combine all pie dough ingredients and process until mixture comes together and forms a ball. (If you have a small food processor, I recommend diving this recipe in half and blending the half portions individually so it'll all fit.) As dough chills, prep the filling.
- Chill dough, covered, in the fridge for 1 hour.
- Divide dough in half. Roll out bottom of the dough into a 12" round. Place into 9" foil pie tins. Evenly press down and up to the sides of edges. Crimp edges. Pierce base with a fork.
- Roll the remaining dough out to 1/4" thickness. Use a fluted 2" biscuit cutter and cut out rounds to place onto filling.
Strawberry Apple Pie Filling
- Preheat oven to 400F, and line a baking sheet with parchment paper.
- In a large bowl, toss all ingredients. Let sit about 20 minutes to draw out the juices.
- Pour mixture and juices into unbaked pie crust. With an offset spatula, or small knife, add on fluted pie dough rounds. You want to leave parts of the filling exposed, and also gently layer the dough rounds onto each other for visual interest.
- With a pastry brush, brush the tops of the rounds with coconut milk and sprinkle with 1 tbsp turbinado sugar.
- Place unbaked pie onto parchment-lined baking sheet. Bake at 400F for 15 minutes, then 350F for 70-80 minutes, or until the filling is bubbling and the crust is golden. Remove from oven and cool completely. Serve with ice cream.
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