Sugar Free Apple Pie Recipe (Paleo, Vegan & Gluten-Free)

Nothing gets me more excited than a detoxed version of an iconic American dessert. From north to south and east to west, fresh apple pie unites us all. It’s a cozy American tradition and serves as a reminder to love family, our beautiful country, and the bounty it provides.

This sugar free apple pie recipe makes a large pie loaded with tender apples and warm spices. The cut-out shapes that form the top crust layer will add charm to your table and are easy to create. But, feel free to cut the dough recipe in half if you only want a bottom crust. Don’t skip cooking the filling ingredients on the stovetop before loading your pie crust. It's worth the effort and is the key step that makes this easy recipe for apple pie foolproof and elevates this pie above all others. Using the stovetop to cook the apples until they are soft cuts down on baking time and provides perfectly tender apples in the finished pie without the worry of your crust burning.

Granny Smiths are the gold standard for baking because of their bright, tart flavor. Plus, they hold up well in the oven. I’ve used a variety of organic apples from green to red or whatever I have fresh in the house, you really can’t pick the wrong one. If you’re using a tart variety of apples, feel free to increase the Sugar Swap to 1 cup in the filling if your family likes things sweet.

The Detox Desserts Flour Swap makes it easy to turn your favorite holiday pie gluten-free, while promoting healthy digestion. The psyllium husk contained in the Flour Swap and inulin contained in the Egg and Sugar Swaps both help to feed and increase friendly gut bacteria. Plenty of good flora in your intestines can promote a strong immune system along with digestive benefits. Whole psyllium husk binds waste and toxins in the intestines and helps clear them from the body. This easy recipe for sugar-free apple pie is not only free from the unhealthy ingredients found in traditional pie but it’s actually gently detoxifying to the body…double win!

The plant soluble fiber in the psyllium husk and digestive resistant fiber in the inulin work synergistically to slow down digestion of this healthy pie. The slowed digestion helps provide more blood sugar stability throughout your day which can keep you feeling full and satisfied. Blood sugar stability keeps energy levels consistent and prevents the crash one would experience after eating a traditional, carb-loaded pie.

I’ve tested this vegan apple pie recipe with Whole-Grain and Grain-Free Flour Swap a few times. The pie made with Whole-Grain Swap will have a few more slowly digesting carbs, and has a lovely hearty, earthy flavor that combines well with apples. The Grain-Free Flour Swap will provide the lowest carb (keto/paleo) version of this pie and has a slightly sweeter, nutty flavor. I also LOVE this recipe using both flours (1 cup Whole-Grain plus 1 cup Grain-Free Flour to equal the full 2 cups of Flour Swap the crust recipe calls for) because it creates a flavor and texture profile that is most similar to a traditional pie crust. Plus, mixing the flours is a great way to create a lower carb version of a gluten-free pie crust and still allows for a small dose of healthy grains.

For most of my patients, I’m an advocate of balanced macronutrient meals. Here is an easy way to choose your Flour Swap to create a balanced macro meal that incorporates dessert. We’ll use dinner as an example. If your dinner consists of just protein and veggies, I recommend eating dessert made with Whole-Grain Flour Swap to serve as your healthy carb source. Conversely, if you already had a healthy carb with dinner (quinoa, sweet potato, beans, etc), I recommend dessert made with Grain-Free Swap so you don’t overeat carbs at that meal. Easy, right?!

Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability, and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.

4. Par-bake the crust for 8 minutes until barely done. Remove from the oven and allow to cool while you make the apple filling.

5. Prepare the pie filling by mixing all ingredients except apples in a large pot. Heat the filling ingredients while stirring. Boil the filling for 1 minute on medium heat then turn down the heat to low.

6. Add the apples and mix until the apples are well coated in the caramel sauce. Place a tight fitting lid on the pot and allow the apples to cook on low heat for about 10 minutes until they are soft.

7. Pour the gently cooked apples into your pie crust. Give them a gentle press and smooth the top of your pie.

8. Final Assembly: Add about 2-4 more tablespoons of hot water to the unused portion of pie crust. You’ll want a consistency of dough that you can press on parchment paper to about ¼“ thick. Use your favorite cookie cutter or pie crust cut-outs to make shapes and place them on top of the apple filling. Gently press down your shapes to secure them on top of the apples for baking.

9. Cover the pie loosely with vented foil and place in the 350-degree oven. Bake for about 50 minutes until done. Both Whole-Grain and Grain-Free pies were perfect at 50 minutes in my oven.

10. Remove from the oven, remove the foil, and cool on a rack. Refrigerate overnight before slicing.

11. Serve slightly warm or room temp with a dollop of yogurt, coconut whipped cream, or Simple Keto Ice Cream. Store covered in the fridge for up to 5 days. For long term storage, wrap tightly and freeze for up to 3 months.

For the best taste, texture, and health benefits, refrigerate all Detox Desserts overnight before indulging.