This crustless Gluten-Free Apple Pie is made with an amazing spiced apple filling thanks to the use of fresh fruit, warm spices, and maple syrup! Topped with sliced apples and chopped nuts, it browns to perfection for a gluten-free impossible pie guaranteed to please a crowd.
This Pie is the Apple of My Eye
While I truly enjoy baking, once in a while, I’ll take shortcuts such as my 3-Ingredient Gluten-Free Pie Crust. That’s where this gluten-free apple pie comes into the picture! It’s the perfect recipe for those times when you need a tasty dessert in a fairly short amount of time.
I’ve even served it at family gatherings, and everyone loved it! That’s because this gluten-free apple pie has all the light fluffiness of a souffle with the ease of an impossible apple pie. Serve it warm with a dollop of dairy-free ice cream or topped with coconut cream.
What is an Impossible Pie?
The exact origins of the impossible apple pie aren’t super clear. However, these easy desserts originally gained popularity as coconut pies, indicating that they may have originated in the south.
It didn’t take long for more flavors to be introduced, though, and pretty soon they were referred to as an “impossibly easy pie.” Today, that motto still stands, and the pies are just as popular. After all, they’re seriously impossible as in impossible to mess up, and who doesn’t want a recipe like that?
Did you know?: Impossible pies first appeared on the back of a Bisquick box in the 1970s. Originally, Bisquick was marketed as an easy way to make biscuits. However, its uses quickly expanded to encompass a wide variety of baked goods such as pizza, pancakes, cookies, and of course, pies!
Ingredients & Alternatives
Although this recipe doesn’t contain a pre-made crust, it does contain crust-like ingredients to help maintain the structure without the need to spend time rolling out dough. Take a look below to find the basics of what you’ll need in addition to a few pantry staples!
- Non-Dairy Milk – Both almond and coconut milk can be used, but keep in mind that almond milk will cook faster.
- Eggs – Eggs are a great source of complete proteins but also help combine the rest of the ingredients and hold them together.
- Butter – For a dairy-free apple pie, replace the butter with a dairy-free option or coconut oil.
- Coconut Flour – Slightly different from traditional flour, coconut flour is a great gluten-free substitute and has a slightly sweeter taste than traditional flour.
- Arrowroot Flour – If you don’t have arrowroot flour on hand, tapioca flour can be used in its place.
- Coconut Sugar – I prefer coconut sugar for a more natural sweetener, but cane sugar, brown sugar, or sugar substitutes can be used as well.
- Unsweetened Coconut Flakes – A not-so-common ingredient, including coconut flakes, is an easy way to ramp up the taste and texture of this pie!
- Apple – It wouldn’t be an apple pie without apples! Slice and dice your favorite variety for a fruit-filled pie. Or, feel free to add pears instead.
Optional Toppings
- Apple slices
- Nuts such as glazed pecans or walnuts
- Unsweetened coconut flakes
How to Core Apples with Ease
The secret to creating perfect apple slices to place on top of your pie is to remove the apple’s core!
- To start, peel the skin off using a vegetable peeler.
- Then, use a corer, pressing it through to the bottom, and pull out the apple’s core.
- Or, slice the peeled apple lengthwise into quarters, and carve out the core from the center using a pairing knife. Watch how it’s done here!
How to Make A Gluten-Free Crustless Apple Pie
- Combine and Blend. Combine the milk, eggs, maple syrup, vanilla, and butter, and blend them until they are smooth and all lumps have been removed.
- Sift. Then, mix the coconut flour and arrowroot starch by sifting them in a separate bowl, and add the remaining dry ingredients.
- Combine. Combine the wet and dry ingredients, and fold the apples into the mixture. Be careful not to overmix!
- Create your Pie. Pour the batter into a prepared pie pan, add your sliced apples and nuts on top, and bake it for 45-50 minutes. Then, add foil, and bake for 15-20 minutes to finish!
Baking Tip: The edges of your pie will be crispy when done!
How Long Does Dairy Free Apple Pie Last?
Once baked, this recipe can be kept in the fridge for 2-3 days if covered or kept in an airtight container.
To freeze: wrap your pie with aluminum foil or plastic freezer wrap, and place it in a freezer bag or airtight container, and store it in the freezer for 3-4 months.
What Kind of Apples Should I Use?
The key to choosing the best apples for a pie is to find varieties that aren’t too tart and can maintain their texture during the baking process. There are quite a few options that can be used, and you can even mix and match your favorites.
A few of the best apple varieties include:
- Honey Crisp
- Granny Smith
- Gala
- Pink Lady
More of Our Favorite
Gluten-Free Apple Recipes
Gluten-Free Apple Pie (Crustless Pie)
- Total Time: 70 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This Gluten-Free Apple Pie is full of warm flavors and made with simple ingredients in under an hour for an easy dairy free dessert! A pie that forms its own crust while baking, saving you time in the kitchen.
Ingredients
- 1 cup unsweetened almond or coconut milk
- 4 large eggs
- 3 Tablespoons of melted butter or refined coconut oil
- 2 Tablespoons maple syrup (sweetener)
- Optional – 1 teaspoon vanilla
- 3 Tablespoons sifted coconut flour
- ½ cup (60 grams) arrowroot flour (or tapioca flour)
- ⅔ cup coconut or raw sugar* (see notes for substitutes)
- ¼ teaspoon kosher salt
- 2 + teaspoons ground cinnamon
- pinch of ground ginger
- 1 teaspoon baking powder
- ½ cup unsweetened shredded coconut flakes
- 1 cup peeled/sliced apple (extra slices for topping ) (Pear may be substituted or mixed in with apple if desired.)
Toppings:
- Extra apple slices
- Glazed pecans or walnuts
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch or 9-inch pie pan or cake tin with parchment paper.
- Combine milk, eggs, maple syrup, vanilla, and butter in a blender (See notes). Blend the ingredients until they are smooth.
- In another small bowl, whisk together the sifted coconut flour and arrowroot starch (or tapioca flour). Then, add the sugar, cinnamon, ginger, salt, and baking powder. Mix until the ingredients are well-combined.
- Add the blended batter into the bowl with the dry batter. Stir the two together until they are smooth.
- Fold in the diced apple/pear. Fold in about ½ cup coconut flakes.
- Pour the batter into the prepared pie or cake pan. Add the sliced apple and pecans on top.
- Bake the pie for 45- 50 minutes. Remove it from the oven, and lightly cover the top with foil.
- Place the pie back into the oven for an additional 15 -20 minutes, or until the center comes out clean with a toothpick. The edges will be crispy brown once done.
- Check the middle of the pie to make sure it’s no longer liquid. (Bake times may vary depending on your oven.)
- Remove the pie from the oven. Let it cool for 10 minutes so the center can set.
Notes
- Coconut sugar can be replaced with brown sugar or a sugar substitute
- If you don’t have a blender, you can beat all the liquid ingredients together using a stand mixer or hand held mixer. Make sure the batter is smooth.
- If you don’t have glazed nuts, simply toss the nuts in a 1 Tablespoon of maple syrup or raw sugar before adding to the top of the pie.
- Storing – If you are not serving the pie right away, cover and place it in the refrigerator to chill/set the texture. It will still have a custard-like texture in the middle.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18 g
- Sodium: 364.8 mg
- Fat: 10.8 g
- Saturated Fat: 5.8 g
- Carbohydrates: 28 g
- Fiber: 1.6 g
- Protein: 4 g
- Cholesterol: 104.4 mg
Can you replace the coconut flour with 1:1 gf flour or something else?
Hi marisa! I haven’t tried it with GF flour. Do you have oat flour?
If you do use a 1:1 Flour then I would take out the arrowroot. Sub 70 grams 1:1 flour instead. That’s just my guess because the one one flour already includes tapioca starch. So you would take out the coconut flour and the arrowroot and sub it for about 70 to 75 g one to one GF flour. Does that make sense? Again I haven’t tried it, but I think it should work the texture just might vary little bit.
I used to have impossible pies when I was younger, but haven’t in ages. This recipe took me back- I love the smooth texture, and the use of maple syrup added just the right flavor. Love it!
What was your favorite flavor?
Easy and delicious – my favorite combination! This is one to make again and again!
So glad! Thanks for feedback. 🙂
Absolutely heavenly! My house smells amazing too!
right? My favorite smell!
Looks divine! Could I use a fresh pear instead of canned?
Thanks, Eileen! Yes, I would peel the pears first and baking times will vary. I would also try cooking the pear in a pan to soften. That way you also get some of the juices needed. Keep me posted on how it goes.
This is so beautiful, thank you for sharing this… One more thing, i love the blog design as well
Thank you so much!
Great Post
Thank ya!
Hi! I wanted to make this for dessert but the recipe doesn’t say where the coconut sugar goes and how much vanilla? Thanks!
Oops, sorry about that. The sugar is sifted with dry batter/flour. I used 1 tsp vanilla.
Lucky me I found your blog A very useful and informative information provided by you.
Very interesting information my sister. I love this easy pear apple is awesome and great.
Hi there,,,how come you sift your flours? does it make a Difference? I have never done that before with grain free baking…I did last night when 8 made your cookie recipe…just wondering?…thanks
I usually sift just the coconut flours because they can get clumpy and end up weighing more. It really depends on the brand, ya know? If you find a coconut flour that is nice and light and thin already, no need to sift. Does that make sense?
It’s easy and awesome making dish. Thanks
I am from england and very grateful because it’s already fully writing articles so what I know is easy because of this blog. Thank you.
Through your pen I found the problem up interesting! I believe there are many other people who are interested in them just like me! Thanks your shared!… I hope you will continue to have similar posts to share with everyone! I believe a lot of people will be surprised to read this article!
Through your pen I found the problem up interesting! I believe there are many other people who are interested in them just like me! How long does it take to complete this article? I hope you continue to have such quality articles to share with everyone! I believe a lot of people will be surprised to read this article! Thanks for your post!
You mention vanilla in step two, but there’s no vanilla listed in the ingredients list. How much vanilla should be used? I’m pregnant and DYING to make this pie! YUM!
Oh sorry about that. My rule of thumb is 1 tsp usually does the trick! Keep me posted Maria!
I am from england and very grateful because it’s already fully writing articles so what I know is easy because of this blog. Thank you.
Yum! I love pears and this looks so amazing. That crust recipe is so inventive!
I’m a crust cheater. But so worth it, right? ?
I am SO craving this right now!!
So I just so happen to have all the ingredients for this except the flour. Maybe I’ll experiment with using whole wheat. Also, I’ve got regular pairs as opposed to canned so I’ll add a little liquid for the juice. Wish me luck.
P.S. You’re my kind of extreme. Blows kiss.
I wish you all the luck and please report back. I totally think regular flour would work great. Tell me if A approves. 😉
Total yum, loving that crunchy top!
The perfect slice! Yum!
This is so beautiful and I am totally making this for myself!
you so should! I totally hogged this too. Shh… don’t tell anyone.
HOLY YUM!
yup, totally!
You are a master at making Paleo look so good!!
This looks so amazing Lindsay! What a great weekend or holiday treat!
Apple pie is one of my favorite kinds of pie! 😀 I wonder if there is a way to make this recipe vegan…I would love to try something like this!
Good question! I am not sure since it’s a lot of eggs. But I think you could make my maple tea cake like this and use chai and pear. That would divine!
Perfect for the Thanksgiving dessert table Lindsay! My son just started a Paleo diet, so I bet he’ll love it! Thanks for sharing!
Oh he did? KEep me posted! Happy to help!
Yum looks amazing and I think it’s ok to cheat on gluten free every once in a while also this is definitely worth it
oh yay! I so agree!
This looks amazing! One question on the coconut milk – do you use canned coconut milk or the refrigerated kind (in a carton)?
You can use either, but I personally used almond or coconut drinking milk. It’s a bit lighter in texture. I used coconut milk before (canned) and it is delicious, but doesn’t hold as well, if that makes sense? It takes longer to bake too.
Makes sense – thanks!
Seriously stunning and beautiful!!!
Pear is the hidden superhero of fall, in my opinion. Spiced pears??? mmmmm
to spice up YO life! 😉 YOSHI.
Yummy! Oh gosh this looks almost too good to eat! Your photos are gorgeous, can’t stop looking at them
Oh thanks friend! And might i say, your site is LOVELY! <3
This is paleo?! Say whaaaaat?! Yum!
I don’t think I would ever know any of your cooking/baking was paleo. Everything that I’ve tried from your blog tastes amazing; my family raved over the brownies. And I just love that you made it a creamy filling. Pears and apples are some of the best fall fruits.
Oh I’m so glad! We need to meet for brownies. <3
Love it Lindsay! This look absolutely mouth-watering!
Thanks Danielle!
Well, I think we will be calling our meal on thanksgiving “Cotter Crunch’s spread” I will be adding this to the list to test before T-day… Now the problem is… Do I make the Impossible sweet potato pie (Praise Jesus for sweet potatoes), the “PIE” aka casserole or this for dessert ..Or just make all 3 since they’re so easy!
Invite me! <3
YES! Please!
I did an impossible chickpea flour quiche LONG ago when I was eating vegan. I am a huge fan of sweets, so I’m really not sure how I haven’t done a pie. This may have to happen this turkey day! Genius, as always.
Super jealous I don’t live close enough to be invited to your Thanksgiving practice round! Lucky family!!!
I’m all about how easy this! Need to try this soon. P.S. I’ve never had a pear though in my life.
You’ve never had a pear??! Oh my! YOu gotta!
Beautiful!!!!!!!!!!!!!!!!
I saved you a slice. Bring coffee!
Hi there, Im a dork to so we have that…..not to mention this pie looks amazing! I love impossible pies, Probably because Im not a crust fan as it is so this works for me. I also love the pear and apple combo.
Us dorks have to stick together! Right? LOL! Pear apple perfecto!
This pie has Thanksgiving dessert written all over it! Can’t wait to give this one a try. Pinned!
Yay, thanks Melanie!
I can’t belive someone actually knows impossible pie! My favorite is the original impossible pie or the pumpkin pie version. It’s what my family does for Thanksgiving. Thanks for paleoizing it for me, I will be trying this soon.
Yes! I love impossible pie too! Last year I made a coconut sweet potato impossible pie, paleo. SO GOOD! Keep me posted.