Will the almond flour crust hold together without regular flour or eggs?

Yes, it holds beautifully. The melted coconut oil and maple syrup bind the almond and oat flours into a press in dough, and the 12 minute par bake sets it firmly before the filling goes in. Press it compactly with a measuring cup and let the baked pie cool fully for the cleanest slices.

Does the maple syrup make the apple filling too runny?

No, because the arrowroot powder thickens the maple and apple juices into a glossy, sliceable filling as the pie bakes and cools. Toss the arrowroot evenly over the apples so no dry pockets remain, and give the pie the full 3 hour cooling rest so the filling sets completely.

Can I freeze this healthy apple pie before or after baking?

Both work, but freezing after baking gives the best texture. Cool the pie completely, wrap it in two layers of plastic wrap plus foil, and freeze up to 3 months. Thaw overnight in the refrigerator and refresh in a 350°F oven for 15 minutes to bring back the crisp crumble.

Which apples are best for a healthy apple pie?

A mix of sweet and tart apples gives the most balanced flavor. Honeycrisp brings natural sweetness and firm flesh that holds its shape, while Granny Smith adds bright tartness that keeps the maple syrup from tasting one dimensional. Avoid Red Delicious, which turn mealy in the oven.

How do I keep the oat crumble topping from getting soggy the next day?

Store the cooled pie loosely covered at room temperature for up to 2 days rather than sealing it airtight while warm, since trapped steam softens the topping. To revive day old slices, reheat them in a 325°F oven for 10 minutes, which re crisps the crumble and warms the filling.

Healthy Apple Pie | Flaky Thanksgiving Dessert

Ingredients

Scale

1 1/2 cups fine blanched almond flour
1/2 cup oat flour, plus more for dusting if needed
1/4 teaspoon fine sea salt
1/3 cup coconut oil, melted (or unsalted butter, melted)
3 tablespoons pure maple syrup
3 pounds mixed apples, about 6 medium Honeycrisp and Granny Smith, peeled, cored, and thinly sliced
1/2 cup pure maple syrup
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
3 tablespoons arrowroot powder (or cornstarch)
1/4 teaspoon fine sea salt
3/4 cup old-fashioned rolled oats (certified gluten free if needed)
1/3 cup oat flour
1/3 cup chopped pecans (optional)
1/4 cup coconut oil, melted (or unsalted butter, melted)
3 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1 pinch fine sea salt

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Instructions

Preheat the oven to 375°F and position a rack in the lower third. Lightly grease a 9-inch pie dish with coconut oil.
Whisk the almond flour, oat flour, and salt in a medium bowl. Pour in the melted coconut oil and maple syrup, then stir with a fork until the mixture clumps together like damp sand.
Press the dough firmly and evenly into the bottom and up the sides of the pie dish, using the flat bottom of a measuring cup to compact it.
Par bake the crust for 12 minutes, until the edges look set and faintly golden. Leave the oven on.
Slice the apples about 1/4 inch thick, keeping the slices uniform. Use a mix of sweet Honeycrisp and tart Granny Smith.
Toss the apple slices in a large bowl with the maple syrup, lemon juice, cinnamon, nutmeg, vanilla, and salt. Sprinkle the arrowroot over everything and toss until evenly coated.
Pile the filling into the warm par baked crust, mounding it generously in the center. Pour any juices left in the bowl over the top.
Stir the rolled oats, oat flour, pecans if using, cinnamon, and salt in a bowl. Drizzle in the melted coconut oil and maple syrup, then mix with a fork until large clusters form.
Scatter the crumble evenly over the apples, covering the fruit edge to edge. Place the pie on a rimmed baking sheet.
Bake for 50 to 55 minutes, until the topping is deeply golden and the filling bubbles thickly at the edges. Tent loosely with foil for the last 15 minutes if the crumble browns too quickly.
Cool the pie on a wire rack for at least 3 hours before slicing, so the juices set into a glossy, sliceable filling.

Author: Nourish Table
Prep Time: 30 minutes
Cook Time: 55 minutes