Desserts
This AIP apple pie recipe delivers all the comforting flavors of classic pie without dairy, gluten, or refined sugar—just warm spices, tender apples, and a perfectly flaky crust.
The secret lies in a coconut oil-based crust that holds together beautifully while baking, and a filling sweetened naturally with maple syrup and thickened with arrowroot flour for that signature pie texture.
After years of perfecting this recipe during AIP phases, I’ve finally cracked the code for a pie that’s just as satisfying as the traditional version, but completely compliant with dietary restrictions.
The crust starts with a simple blend of coconut flour, arrowroot starch, and chilled coconut oil, which creates those signature flaky layers when rolled out and baked.
For the filling, I use a mix of tart and sweet apples (like Honeycrisp and Granny Smith) tossed in cinnamon, ginger, and a touch of vanilla extract—no refined sugar needed. The maple syrup binds everything together while keeping the filling naturally sweet and thick.
What you’ll end up with is a golden-brown pie with a crisp, flaky crust that holds its shape perfectly, topped with bubbling apple filling that’s spiced just right. The aroma alone will fill your kitchen with warmth, and each bite delivers that perfect balance of tender apples and aromatic spices.
This pie is hearty enough for a holiday dessert but simple enough for a weeknight treat—all while staying true to AIP guidelines.
The best part? This recipe scales easily for gatherings, and the leftovers reheat beautifully. Whether you’re baking for a family celebration or just craving a comforting dessert, this AIP apple pie proves that dietary restrictions don’t mean sacrificing flavor or tradition. Let’s get baking!
Ingredients for aip apple pie
Just 12 ingredients for a pie that tastes like nostalgia—flaky, spiced, and perfectly sweet.
| Ingredient | Amount | Notes |
|---|---|---|
| Honeycrisp Apples 🍎 | 3 lb | Peeled, cored, sliced thin |
| Granny Smith Apples 🍎 | 2 lb | Peeled, cored, sliced thin |
| Coconut Oil 🥥 | 1 cup | Unrefined, solid at room temp |
| Coconut Flour 🌾 | 1 ½ cups | Unbleached, fine grind |
| Arrowroot Starch 🌾 | ½ cup | Pure, no additives |
| Maple Syrup 🍁 | ½ cup | Grade B preferred |
| Cinnamon 🌿 | 2 tbsp | Ground, Ceylon preferred |
| Ground Ginger 🌿 | 1 tbsp | Freshly ground preferred |
| Vanilla Extract 🍯 | 1 tsp | Pure alcohol-free |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Chilled Water 💧 | ¼ cup | Ice cold for crust |
| Ice ❄️ | 1 cup | For handling dough |
The apples are non-negotiable here. Honeycrisp and Granny Smith give you that perfect tart-sweet balance, but Fuji or Braeburn work too if that's what's available. I always grab organic at Whole Foods or the farmers market—no waxy skins, please. The coconut oil needs to be unrefined and solid at room temperature, or your crust won't hold shape. Trader Joe's sells it in bulk, which is perfect for AIP baking. For the spices, Penzeys has the best Ceylon cinnamon—it's less harsh than regular cassia.
No maple syrup? Date syrup or mashed ripe bananas work in a pinch, though the flavor will shift slightly. The vanilla extract should be pure—alcohol-free versions are available if you're avoiding that. Running short on coconut flour? Arrowroot starch can stretch it 1:1**, but the texture won't be quite as tender. The dough gets sticky, so keep everything chilled—I actually roll it out between two sheets of parchment paper dusted with arrowroot. And trust me on the ice bath—it makes handling the dough a million times easier.
This pie keeps beautifully—3 days in the fridge or 2 months frozen. Wrap it tightly in parchment, then foil, to prevent freezer burn. Reheat at 350°F for 20 minutes to restore that fresh-from-oven warmth. I always make two pies when company's coming—one for today, one for leftovers. The crust reheats just as crispy, and the filling stays tender. Store the filling separately if you want to bake fresh crust later—it reheats perfectly too.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this crust—just coconut oil, flour, and water. You’ll mix it in a bowl, press it in, and it stays put. No rolling pins, no stress, and zero guesswork about whether it’ll crumble.
- Sweet-Tart Magic: Honeycrisp’s juicy crunch meets Granny Smith’s sharp bite—it’s like autumn in every bite. The arrowroot starch gives the filling that perfect set without gelling into mush.
- Weeknight Hero: Slice it for breakfast, pack it for lunch, or serve it cold with coconut yogurt. Honestly, I’ve had it at 7 a.m. and 7 p.m. the same day, and it’s just as welcome both times.
- Budget-Friendly Luxury: Coconut flour and arrowroot starch stretch this pie’s cost without sacrificing flavor. Leftovers? They’re even better the next day—warm or cold—because the apples just get more tender.
Step-by-step instructions for AIP apple pie
Here's how to create a perfectly spiced filling and buttery crust that stays flaky without dairy.
Prepare the Apple Filling
In a large mixing bowl, combine the peeled and sliced 3 lb Honeycrisp Apples and 2 lb Granny Smith Apples. The Granny Smith adds tartness that balances Honeycrisp's sweetness. Sprinkle the apples with the 2 tbsp Cinnamon, 1 tbsp Ground Ginger, 1 tsp Vanilla Extract, and 0.5 tsp Sea Salt, then toss gently to coat evenly.
Add the 0.5 cup Maple Syrup and 0.5 cup Arrowroot Starch, mixing until the apples are fully glazed. The arrowroot starch will help thicken the filling as it cooks. Let the mixture sit for 10 minutes - this allows the spices to infuse and the starch to begin absorbing moisture.
Form the Crust Dough
Place the 1 cup Coconut Oil in a large bowl and let it soften slightly at room temperature for 10-15 minutes. Add the 1.5 cups Coconut Flour and mix with a fork until it resembles coarse crumbs. The dough should be dry and crumbly at this stage.
Gradually add the 0.25 cup Chilled Water, mixing gently until the dough begins to come together. You'll need to use your hands to work it - it should form a shaggy mass that's slightly sticky but holds together when pressed. If it's too dry, add 1 tsp more water; if too wet, add 1 tbsp more coconut flour.
Chill the Dough
Divide the dough into two equal portions and flatten each into a 12-inch round on a piece of parchment paper. Wrap tightly and refrigerate for 30 minutes. This chilling step is crucial - it firms up the dough so it's easier to handle and prevents shrinking when it goes into the oven.
While the dough chills, preheat your oven to 350°F. The ice-cold water in the dough helps create steam during baking, which contributes to that signature flaky texture. Don't skip this chilling time - it makes all the difference in the final crust.
Assemble the Pie
Roll out one dough portion to fit a 9-inch pie dish, leaving a 1-inch overhang. Carefully transfer it to the pie dish, pressing gently to shape it to the bottom and sides. Pour the apple filling into the crust, mounding it slightly in the center. The filling should be level with the crust edges.
Roll out the second dough portion and cut it into strips about 1-inch wide. Weave these strips over the top of the filling in a lattice pattern, leaving the center open. This creates beautiful windows while keeping the filling contained. Trim any excess dough from the edges.
Bake to Golden Perfection
Place the assembled pie on a baking sheet to catch any drips. Bake in the preheated 350°F oven for 50-60 minutes, until the crust is golden brown and the filling is bubbling. The edges should be crisp while the center remains tender - you want the apples to stay soft and juicy.
Let the pie cool for at least 2 hours before slicing. This resting time allows the filling to set properly and the flavors to meld completely. The coconut oil crust will firm up as it cools, giving you that perfect balance of flaky layers and tender filling.
Pro Tips For Making Aip Apple Pie
- Preheat the Pan: Coconut oil melts fast, and this crust won’t hold together if the pie dish is cold. Slide your 9-inch pan into a 375°F (190°C) oven for 5 minutes while you mix the dough—it’ll stay firm longer and crisp up better. (Yes, even if you’re impatient like me.)
- Mix Apples Roughly: Skip the perfect dice—toss Honeycrisp and Granny Smith into uneven chunks (¼-inch to ½-inch). The tartness of Granny Smith needs room to shine, and bigger pieces stay juicier. No food processor? A sharp knife works fine—just don’t overthink it.
- Chill the Dough: Coconut flour dough spreads like wildfire. Press the crust into the pan, then pop it in the freezer for 15 minutes before filling. This isn’t just about preventing a mess—it guarantees a thicker, less greasy crust. (Your future self will curse you if you skip this.)
- Brush, Don’t Drown: After adding the filling, melt a teaspoon of coconut oil and brush it lightly over the top crust—just enough to seal, not soak. Too much turns the crust soggy; too little means a dry top. Aim for “glistening,” not “greasy.” (I learned this after the third pie that tasted like a coconut oil bath.)
Flavor customization for these flavors
Spice Level Control
Adjust the warmth to your taste by tweaking the cinnamon and ginger ratio. For a milder pie, reduce the 2 tbsp cinnamon to 1.5 tbsp and keep the 1 tbsp ginger as-is. If you love bold spice, bump both up to 2.5 tbsp cinnamon and 1.5 tbsp ginger.
I find Ceylon cinnamon from Penzeys adds depth without overpowering—it’s my go-to for AIP baking. 🌿
Sweetness Variations
Maple syrup is my preferred sweetener, but you can swap it for date syrup or mashed ripe bananas (about 1 cup mashed). For a caramelized edge, sprinkle 1 tbsp coconut sugar (if tolerated) on the lattice strips before baking.
If your apples are extra tart, add 1 tbsp vanilla extract to the filling for natural sweetness. Trust me, the flavor difference is worth it!
Crust Texture Tweaks
Want a crispier crust? Replace 0.25 cup water with 0.25 cup coconut milk (full-fat) for extra richness. For a flakier texture, fold 1 tbsp chilled coconut oil into the dough after mixing. If the dough feels too sticky, dust your rolling pin with arrowroot starch instead of flour.
I’ve even tried pressing dried apple slices into the bottom crust for a subtle fruit flavor—it’s a fun twist! 🥥
Filling Thickness Adjustments
If your filling is too runny after baking, mix 1 tbsp arrowroot starch with 2 tbsp cold water and stir it into the filling before baking. For a thicker, jam-like texture, simmer the filling uncovered for 5 minutes before assembling the pie.
If the apples release too much liquid, drain them in a colander for 10 minutes before adding the spices. This simple step makes all the difference!
Topping Innovations
Skip the lattice and brush the top crust with coconut oil mixed with cinnamon for a glossy finish. For a rustic look, cut the top crust into 1-inch squares and arrange them like a patchwork quilt.
Love nuts? If tolerated, sprinkle toasted coconut flakes (unsweetened) over the filling before baking. The contrast of textures is amazing! 🌟
Nutrition facts
Frequently asked questions
Can I use regular flour instead of coconut flour for the AIP crust?
No, regular flour contains gluten, which violates AIP guidelines. The coconut flour in this recipe provides the perfect texture without any inflammatory ingredients. For a similar binding effect, you could try arrowroot starch mixed with coconut oil, but the flavor and texture won't be identical.
What if my apples are too watery after peeling and slicing?
Drain them in a colander for 10-15 minutes before adding spices. This removes excess liquid that can make your filling runny. For extra tart apples, sprinkle 1 tbsp lemon juice (if tolerated) over the drained slices before baking.
Can I make this pie ahead of time?
The crust can be pre-made and frozen for up to 3 months. Assemble the pie and refrigerate it overnight before baking for deeper flavors. Once baked, store leftovers in the fridge for 3 days or freeze for 2 months. Reheat slices at 350°F for 15 minutes to restore crispness.
How do I prevent the coconut oil crust from shrinking?
Chill the dough for at least 30 minutes before rolling, and keep everything cold while working. Use a 9-inch pie dish and press the dough gently into the edges. For extra stability, sprinkle arrowroot starch between dough layers when rolling. The ice-cold water in the recipe also helps maintain structure during baking.
What's the best way to serve this AIP apple pie?
Warm slices with a scoop of coconut milk ice cream (if tolerated) or serve with whipped coconut cream. For a protein boost, pair with collagen-rich bone broth or a side of sautéed pork chops. The warm spices complement savory dishes beautifully!