Apple Of My Pie

Mise en place / Food prep

Who doesn’t love a slice of homemade apple pie? My kids love this one along with my Easy as Blueberry Pie and You’re My Pumpkin Pie. I prefer to make my apple pie with green apples due to their tart, sour, and less sweet apple flavor profile. Unlike most apple pies that take a few hours to make my pie will give you all of the texture and flavor of a classic apple pie in much less time. Once you have made my Grain-Free Pie Crust you won’t need to bake this pie filling, as the setup is done in the fridge – so much easier! This has been our family’s favorite apple pie for years. With just 2 Tbsps of powdered erythritol, there’s much less chance for you to ride the blood sugar rollercoaster. Most of the natural sweetness is coming from the apples, not from added sugar.

Softening the apples as it thickens on the stove
Pouring the apple pie filling into the pie crust.

This pie has been “upgraded” by me (I am a trained chef and nutritionist) with our health in mind. By ‘upgraded’ I mean giving you the taste and mouthfeel of classic apple pie without the “pie-hangover!” This is often due to all of the sugar and acellular carbs. What do I mean by acellular carbs? These are your processed grains like white flour that break down into blood sugar super fast often spiking your blood sugar leaving you crashing then craving – for more food! They no longer have their fiber walls intact as opposed to whole food cellular carbs, which are the types of carbs we want to be consuming. I use arrowroot powder in my Grain-Free Pie Crust (yes, it’s an acellular carb), but many do better with digesting this as opposed to white flour. The predominant flour in this crust is blanched almond flour – much better for our health! We like to top our pie with non-dairy vanilla ice cream, or a plain. It’s so yummy! Enjoy and let me know what you think?

Apple of my Pie all set up overnight and ready to slice
This kid is the apple of my eye eating his favourite pie! 😉

Apple Of My Pie

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Recipe by Priscilla Soligo Course: Uncategorized


Prep time


Cooking time




  • 1kg 9 small Granny Smith Green Apples, already peeled, quartered, cored, sliced into 0.5cm thickness

  • 45g 3 Tbsps Avocado Oil

  • 24g 3 Tbsps Powdered Erythritol for sugar free (or Coconut Palm Sugar – not sugar free)

  • 20g 1½ Tbsps Vanilla Extract

  • 8g 1 Tbsp Arrowroot Powder

  • 3g 1½ tsp Ground Cinnamon

  • 3g ½ tsp Unrefined Salt

  • 68g 4½ Tbsps Filtered Water

  • 45g 3 Tbsps Filtered Water

  • 1 x Grain-Free Pie Crust


  • On the stove in a pan on medium heat, add in the avocado oil, cinnamon, apples, and the 4 ½ tbsps of water.
  • Cover and cook stirring occasionally for 5 minutes or until the apples are slightly softened. Add in vanilla extract, erythritol powder, and salt.
  • In a small dish, combine the arrowroot powder and 3 tbsps of water. Combine well using a spoon.
  • Add the arrowroot water mixture to the pan while stirring continuously. Continue to cook until apples are soft, but not mushy. The filling will thicken. Remove from the heat and allow to cool completely.
  • Pour the pie filling into the pie crust. Refrigerate overnight, or at least 8 hours to set up properly.


  • Storage: Pie will keep for up to eight days in the fridge covered. I do not recommend freezing this pie, or heating it once set up in the fridge.
  • *Erythritol Powder: Take 1 Cup of granulated organic erythritol (to ensure non-GMO) and place it into a high-speed blender. Blend into a powder (it will appear as though your blender is smoking when you lift the lid! 😉 Store in a glass jar with a lid on top in your pantry to use in sugar-free recipes.

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