AIP Apple Pie Recipe: Spiced Filling in Flaky, Egg-Free Crust

This AIP apple pie recipe delivers all the comfort of classic apple pie without the trigger ingredients—flaky, egg-free crust and spiced filling that tastes just as satisfying. 🍏 The secret lies in a coconut oil-based crust that stays tender while holding its shape, paired with a caramelized apple filling sweetened with maple syrup and spiced with cinnamon and cloves.

What makes this recipe work is the careful balance of textures—crisp edges on the crust, tender apples, and a slightly spiced filling that isn’t overly sweet.

Since AIP requires strict ingredient compliance, we substitute traditional flour and butter with arrowroot powder and coconut oil, ensuring every bite is both delicious and protocol-friendly.

The result is a pie that looks and smells like the classic version but is completely free from dairy, eggs, nuts, and grains. The apples soften just enough to release their natural juices, while the crust remains sturdy enough to hold everything together without becoming soggy.

Perfect for holiday gatherings or a cozy family dessert, this pie proves that AIP-friendly doesn’t mean sacrificing flavor. The filling stays moist, the crust stays flaky, and the aroma alone will have everyone asking for seconds—without compromising dietary needs.

Ingredients for aip apple pie

Six ingredients transform into a flaky, egg-free crust and spiced filling that honors AIP rules.

The apples are the heart of this pie, so choose a mix of tart and sweet varieties—Granny Smith with Honeycrisp or Fuji works perfectly. Trader Joe's often carries pre-peeled organic apples, which saves time, but if you're peeling yourself, a mandoline makes quick work of it. For the coconut oil, unrefined virgin oil has the best flavor and stays solid at room temperature—critical for that flaky crust. If you can't find unrefined, refined will work, but the flavor won't be as rich. The arrowroot powder should be food-grade, not the kind used for face masks (yes, I've seen that happen).

No arrowroot powder? Tapioca starch works at the same amount, though the texture might be slightly different. Running short on cloves? Allspice berries or nutmeg at half the amount can substitute, but they won't give that classic pie spice warmth. The maple syrup needs to be Grade B—the darker variety has more depth. If you only have Grade A, add an extra pinch of cinnamon to compensate. For the crust, if you're worried about the coconut oil being too soft, chill it in the freezer for 15 minutes before mixing. And if you're making this ahead, pre-slice the apples and toss them in lemon juice to prevent browning.

The crust dough keeps well for 2 days in the fridge, wrapped tightly in plastic. The filling can be prepped and stored separately for up to 3 days, but assemble the pie just before baking for the best texture. Once baked, let it cool completely before slicing—this pie is best served at room temperature. Leftovers? Store in an airtight container for 4 days, or freeze slices for 3 months. Reheat in a 350°F oven for 10 minutes to restore that fresh-from-the-oven warmth. The coconut milk brushing adds a subtle richness that balances the tartness of the apples—don't skip it.

Step-by-step instructions for AIP apple pie recipe

Here's how to create a perfectly spiced filling encased in a flaky, egg-free crust that stays true to AIP principles.

In a large mixing bowl, combine the 3 lb Apples with 2 tbsp Cinnamon, 1 tsp Cloves, 0.5 tsp Sea Salt, and 1 tsp Vanilla Extract. Toss gently to coat the apples evenly with the spices. This step ensures every bite has that warm, aromatic flavor we're after. I like to use a mix of tart and sweet apples—think Granny Smith with Honeycrisp—for the best balance.

Add 0.5 cup Maple Syrup and 0.25 cup Tapioca Starch to the bowl, mixing until the starch is evenly distributed. The tapioca starch will help thicken the filling as it bakes, preventing a runny center. Let the mixture sit for 10 minutes while you prepare the crust—this gives the spices time to meld with the juices from the apples.

In a separate bowl, combine 1.5 cups Coconut Oil (solid) with 2 cups Arrowroot Powder and 0.5 tsp Sea Salt. Use a pastry cutter or your fingers to work the coconut oil into the arrowroot until the mixture resembles coarse crumbs with pea-sized oil pieces remaining. This texture is crucial for that flaky, layered crust.

Gradually add 0.5 cup Ice Water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. It should hold when pressed but not be sticky. Divide the dough into two equal portions, flatten into discs, and wrap in plastic wrap. Chill in the refrigerator for 30 minutes—this resting time is non-negotiable for flaky layers.

Preheat your oven to 375°F. Roll out one disc of chilled dough on a floured surface to fit a 9-inch pie dish, leaving a 1-inch overhang around the edges. Transfer the dough to the pie dish and press gently to adhere to the bottom and sides. Trim the excess dough, leaving the overhang intact for crimping later.

Spread the prepared apple filling evenly into the crust-lined pie dish, mounding it slightly in the center. Brush the edges of the dough with 1 tbsp Olive Oil to create a seal when you add the top crust. Roll out the second dough disc and place it over the filling, trimming any excess dough. Crimp the edges by folding the top crust under the bottom crust and pressing firmly with your fingers or a fork.

Brush the top crust with 0.25 cup Coconut Milk for a glossy finish and additional moisture. Sprinkle 0.25 cup Coconut Flakes evenly over the top crust for texture and visual appeal. Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is golden brown and the filling is bubbling at the edges.

Here's the thing—your oven might run hot, so start checking at the 40-minute mark. The pie is done when the crust is deeply golden and the filling is thickened but still slightly jiggly in the center. If the top crust starts to brown too quickly, tent it loosely with aluminum foil to prevent over-browning.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting period allows the filling to set properly and the juices to redistribute, ensuring each slice is moist and flavorful. I know it's tempting to dig in right away, but patience here makes all the difference.

Slice the pie into 6 equal wedges and serve warm. The crust should be crisp and flaky, the filling thick yet juicy, and the coconut flakes toasted to a delicate golden color. Store any leftovers in the refrigerator for up to 3 days—though I doubt there will be any leftovers!

Wine and beer pairings for aip apple pie

Sweet Wine Pairings

For this AIP apple pie, a dry Riesling from Germany or Austria is my go-to choice—its crisp acidity and slight honeyed notes complement the maple syrup and cinnamon beautifully.

I love Dr. Loosen Blue Slate Riesling from the Mosel region, as its mineral finish balances the pie’s richness without overwhelming it. 🍷

A dry sparkling wine like Prosecco or Cava also works wonderfully, especially if you prefer something lighter. The bubbles help cut through the pie’s density, making each bite feel fresh. Look for a brut-style to avoid sweetness conflicts with the maple syrup.

Rich Beer Options

If you’re serving this pie with beer, opt for a dry cider like Strongbow Original or Angry Orchard Hard Cider. The slight tartness and apple undertones create a natural harmony with the filling.

For a more robust pairing, try a Belgian witbier—the coriander and citrus notes in Hoegaarden or Stella Artois Wit add a refreshing contrast. 🍺

Avoid heavy stouts or lagers, as their maltiness can clash with the pie’s delicate spice profile. Instead, stick to dry, crisp options that enhance the apple’s natural sweetness without competing for attention.

Non-Alcoholic Choices

For a sparkling mocktail, mix sparkling apple cider with a splash of ginger beer and a cinnamon stick for garnish. The effervescence mimics wine’s cleansing quality, while the ginger adds a subtle kick that pairs perfectly with the pie’s warmth. 🍏

Herbal teas like chamomile or hibiscus also complement the pie’s spiced notes. Serve them warm to enhance the cozy, comforting vibe of this dessert. A light citrus-infused iced tea with lemon slices works well in warmer months.

Frequently asked questions