Delicious gluten-free apple pie recipe with a special secret ingredient in the pie crust. Dairy-free, sugar-free, Trim Healthy Mama- E.
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I have always loved apple pie and that’s why I am so excited to share with you an apple pie recipe that is gluten, dairy, and sugar free! With fall here and apple season upon us it’s the perfect time to bake an apple pie.
The gluten-free pie crust with this apple pie is made with a special secret ingredient that keeps this pie in the “E” category for Trim Healthy Mama.
The cinnamon mixture coating these apples are going to make a heavenly aroma baking.
The gluten-free pie crust I used is not a flaky crust, but more of a crisp crust. It makes for a delicious combination with the tender apples.
Are you a Trim Healthy Mama?
This yummy apple pie is an E if you’re following the THM plan. Stick to just one serving. It may be best to eat with an FP meal or as a snack with a lean protein.
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Apple Pie (Gluten, Dairy & Sugar-Free)
- Yield: 8 servings 1x
- Category: Dessert
Description
Delightful gluten-free apple pie with a crisp crust.
Ingredients
- 1 gluten-free pie crust, prebaked for 10 minutes
- 5 large baking apples, peeled, cored, and sliced (should be about 6 cups)
- 1/3 cup non-GMO erythritol
- 1/4 teaspoon Now Better Stevia
- 1/4 cup Sprouted Gluten-Free Baking Mix
- 1 teaspoon cinnamon
- dash of sea salt
Instructions
- Place sliced apples in a large bowl. Mix the erythritol, stevia, flour, cinnamon, and sea salt in a small bowl. Stir mixture into the apples. Pour apple mixture gently into pre-baked gluten-free pie crust.
- Bake at 425° for 30-35 minutes or until apples are fork tender.
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Hannah says
How close is this to a traditional apple pie? I’ve been asked to make dessert of Labor Day and I have a bunch of apples that I need to use. However, I want people to be pleased with it!
MamaShire says
Hi Hannah, this is very much like a traditional pie. It is very good.
Dee says
I have sprouted whole wheat flour but not the blend. Would that work in the crust and the pie?
MamaShire says
Yes, it should. It just would no longer be gluten-free.
Kathy McSparran says
How about almond flour in place of the sprouted gluten-free blend flour? Trying to use up what I have on hand!
Thanks!
MamaShire says
I haven’t tried it but it may work. It’ll more than likely have a different texture. Let me know how it goes!