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–+ servings
Fruit Sweetened Paleo Apple Pie baked in a clear pie pan

Fruit Sweetened Paleo Apple Pie

A dessert that could be breakfast! Sweetened only with apples, dates, and raisins!
Slice of Paleo
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 496 kcal

Equipment

  • 1 8-9" pie pan
  • 1 food processor

Ingredients
  

  • 2 paleo pie crusts top and bottom crust
  • 2.5 lbs apples (or 6-7 medium to large apples) such as pink lady, gala, & honeycrisp
  • 12 medjool dates
  • 1 cup water
  • 1/3 cup raisins
  • 2 tbsp tapioca flour
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 2 tsp lemon juice
  • egg for egg wash optional
  • coconut whipped cream if desired

Instructions
 

  • Preheat oven to 350°F degrees. Make the paleo pie crust with the recipe doubled and follow the instruction for the top and bottom crust. The bottom crust should be partially baked for 15 minutes at 350 degrees prior to adding the filling. (see link for instructions)
  • When bottom crust is removed from the oven, preheat to 425°F.
  • Peel apples, then slice into thin slices about 1/8" (1/4" at the most). Place in a medium sized bowl. It's important to keep the apple slices consistently thin.
  • Remove pits from dates. Add to a food processor with water. Blend until it makes a thick puree. It should have the consistency of applesauce.
  • Add spices and tapioca flour to the apples and stir to combine. Then add the date puree, lemon juice, and raisins and stir to mix thoroughly.
  • Scoop the apple filling into partially baked pie crust bottom. Add a little at a time, pressing down the apples so there aren't gaps.
  • Roll out the top crust in the same way as the bottom. Very gently flip over onto the top of the apple filling. Tuck in the top crust around the sides, mending any broken pieces. If there is extra dough, use it to mend any gaps. You can also cut some designs to place on the top of the pie. Using a knife, cut a minimum of three slits on the top crust. The egg wash is optional but gives a nice darker color to the crust. Add a teaspoon of water to an egg and whisk, then lightly brush over the top of the pie.
  • Place the pie in the oven and bake at 425°F for 20 minutes. Then lower the heat to 350°F and bake for another 40 minutes or when the filling is bubbling around the slits. You can also check the apples for doneness by inserting a toothpick through one of the slits. (see note below) If the crust is looking too dark, cover with a pie crust shield or aluminum foil with a hole cut in the center so the aluminum foil only covers the outer edge.
  • Remove from the oven and place on a cooling rack to cool. Cut into 8 pieces. Make coconut whipped cream if desired (see link above) and add a dollop when serving.

Notes

Nutrition information is approximate and does not include coconut whipped cream.
The apples in this pie may have a slight crunch to them. If you prefer a softer apple, you can bake the pie longer as long the crust isn't getting too brown.

Nutrition

Serving: 1sliceCalories: 496kcalCarbohydrates: 59gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 209mgPotassium: 324mgFiber: 6gSugar: 21gVitamin A: 80IUVitamin C: 7mgCalcium: 30mgIron: 2mg
Keyword apple pie, fruit sweetened apple pie, paleo apple pie
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