Hypoallergenic Apple Pie Recipe (No dairy, gluten, or nuts)

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For our son’s second birthday, we needed to find some sort of cake recipe that was extremely hypoallergenic. Our boy has severe allergies, eczema, and asthma, and can only have a limited number of foods (see the Titus Diet).

For his first birthday, he was even more restricted, and we ended up making him a banana cake with only three ingredients! This year, we were racking our brains for another cake idea. His Aunt Linda had made a Titus Diet apple pie for our anniversary a few months before, so we e-mailed her for the recipe. Titus loves this pie, especially the crust! There is no nuts, no dairy, no gluten, yet it almost tastes like regular apple pie.

Hope you enjoy the recipe! Let us know how it turns out for you.

Hypoallergenic Apple Pie Recipe (No dairy, gluten, or nuts)
 
Prep time
Cook time
Total time
 
Hypoallergenic / paleo apple pie. No gluten, dairy, or nuts. Tastes almost the same as traditional apple pie, but much healthier!!
Author:
Recipe type: Dessert
Cuisine: Hypoallergenic
Serves: 12
Ingredients
  • 6 to 8 apples, any variety
  • ⅓ to ½ cup honey (depends on sweetness of apples)
  • 1 T rice flour
  • ¼ t salt
  • 1 cup apple sauce
  • 1 T beef gelatin (optional)
Instructions
  1. Prepare a double recipe of the Hypoallergenic Rice Pie Crust recipe for the top and bottom crust. Split the crust in half, and set half in your pie pan. With your hands, press the crust into the pan and up the sides.
  2. Peel, core, and slice your apples. Place in large bowl.
  3. Add honey, rice flour, and salt.
  4. In a bowl, mix apple sauce with gelatin. The gelatin is optional, but will help thicken the filling.
  5. Mix all together in the large bowl. Add honey if needed to taste.
  6. Dump the filling mixture into your bottom pie crust.
  7. Roll out your top crust using rice flour and a rolling pin.
  8. With the help of a friend, carefully place your top crust on top of the pie and crimp the edges. It is ok if the crust breaks. Make a few slits in the crust.
  9. Cover the edges of the pie with foil to avoid burning.
  10. Bake at 425 for 30 minutes, then remove the foil and bake another 15 minutes until golden brown.
  11. Enjoy!

 

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