I am excited about this one, especially with Thanksgiving so quickly approaching! For many people with various food allergies, sometimes the holidays can be quite challenging, especially when having to avoid so many of the treats they used to enjoy. Wait no longer. 🙂 Here is one that is sure to please your guests! It is free of the common allergens, but it certainly is not “taste-free”.

This recipe is a combination of my own creative twists and the help of Breanna from He Won’t Know It’s Paleo. I used her recipe for the crust of this pie. You can find this recipe here:

Apple Pie Crust

For the filling, I followed most of Breanna’s instructions, but I changed a few things. For the sake of making things clear, I will post the instructions right here:

Filling:
5-6 medium apples-peeled, cored, and thinly sliced ( I used a combination of Granny Smith and Gala.)
3 tablespoons of sucanat
1 1/2 teaspoons of cinnamon
1 tablespoon maple syrup (grade B preferred)
pinch of salt
*Place the apple slices in a medium-sized mixing bowl. In a small bowl, mix together the cinnamon and sucanat. Add to the apples and stir. Finally, add the maple syrup and salt, and stir until combined. Pour into the unbaked pie shell (which you have already placed into a pie dish :)).