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Classic Apple Pie

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  • Author: Mila
  • Total Time: 3 hours, 45 minutes
  • Yield: 12 Slices 1x


A lightened apple pie that tastes just as good as the “real” sugar classic. Made with coconut sugar, you still get a great balance and depth in the filling and crust.

In the notes below, you’ll find other alternatives in case coconut sugar is not an option for you, and if you want to reduce the carbohydrates in this recipe.




  • 2 1/2 cups flour
  • 1 teaspoon coconut sugar
  • 2 sticks of butter
  • 68 tablespoons of ice water.
  • 1 teaspoon salt


  • 10 Granny Smith Apples, peeled and cored
  • 2/3 cup of coconut sugar
  • 1 lemon, zested
  • 1/2 lemon for juice
  • 1 tablespoon bourbon vanilla
  • 68 tablespoons of tapioca flour OR 3-4 tablespoons of cornstarch to thicken the mixture.
  • 1 stick of butter
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice
  • a pinch of salt
  • 1 Egg, for egg wash



  1. Preheat your oven to 425 degrees.
  2. Cube cold butter into 1″ pieces
  3. Combine butter, sugar, flour, and salt in a stand mixer and let it mix until loosely combined.
  4. Knead in layers (while being careful not to overhandle the dough).
  5. Wrap in plastic and chill for two hours.


  1. Add your butter to a hot pan, waiting for the butter to brown, and for a nutty aroma.
  2. Add coconut sugar to browned butter.
  3. Add Vanilla, salt, lemon zest, and chopped apples tossed in lemon juice to the mixture.
  4. Turn up the heat until the mixture bubbles and then lower the heat to medium.
  5. Add tapioca flour (or corn starch), and stir until the mixture thickens.
  6. Let cool.


  1. Take out your dough and roll it into 9in circles around1/4 of an inch thick. You’ll want to do this for both the top and bottom.
  2. Roll your dough over the pie dish and form the bottom dough.
  3. Poke holes in the bottom to let the air escape.
  4. Pour in the filling, leaving about 1 inch of room in the pie dish.
  5. Take the top disk of your dough, and place it over the pie dish.
  6. Cut off any excess dough on the sides.
  7. Shape your crust any way you would like to.
  8. Dust with Egg Wash.
  9. Bake for 45 minutes until the top and bottom crusts are golden, and the middle is gooey.
  10. Take it out, and let it cool.
  11. Enjoy!


  • This pie yields about 12 generous slices. If you’re watching carbs, you’ll still be satisfied with a smaller slice. 
  • Coconut sugar has a lower glycemic index, and nuttier taste than white sugar. While it still has a similar carbohydrate count, you may see less of a glucose spike. Everyone is metabotically different, so you test out what works for you.
  • If you want to further minimize your carbohydrates, I reccomended using swerve’s brown sugar mixed with it’s granulated sugar replacement. It works just as well, but it is not as sweet. It will save you a lot of carbs/sugar.
  • Another way to minimize the carbohydrate impact, is to make these bite-sized. You can make mini version of this same recipe in a mini cupcake pan. This recipe makes roughly 40 minis
  • A final word: apple pie is apple pie. If you know that it can fit into your diet, enjoy it, and balance out your meals to accommodate for it! 
  • Prep Time: 3 Hours
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 359
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 15g
  • Carbohydrates: 53g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 55mg

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