Apple Cider Pie Filling (Paleo, Gluten Free)

All the amazing flavors of apple pie, kicked up a notch by simmering those apples in apple cider! Lightly sweetened with coconut sugar along with warm spices! Can your taste buds even handle how scrumptious this is?! This is the apple pie filling recipe I turn to every single fall, and once you make it you will understand why. Prep it ahead of time so the apple pie of your dreams can come together in a jiffy on the day of your big meal. It is also spectacular on waffles and pancakes. Basically, make a big batch and find endless ways to use it!

Why This Paleo Apple Pie Filling Is Different

Most apple pie fillings are thickened with cornstarch and loaded with refined white sugar. This version uses cassava flour as the thickener which gives a perfectly silky consistency without any graininess or the “slimy” texture you can get with arrowroot. — Coconut sugar is added for a warm, caramel-like sweetness that plays beautifully with the apple cider. The result is a filling that tastes like the very best version of apple pie you have ever had, and it happens to be completely grain free, gluten free, and refined sugar free.

The Apple Cider Secret

Simmering the apples in apple cider (NOT apple cider vinegar) concentrates all that gorgeous apple flavor and adds a depth that you simply cannot get from plain water or juice. I use Honeycrisp apples here because they hold their shape beautifully during cooking while still becoming perfectly tender. Use your favorite cooking apple likeFuji, Braeburn, or Pink Lady – they all work wonderfully too.

A note: use apple CIDER, not apple cider VINEGAR. This is an important distinction and one that gets mixed up more than you might think!

Five Ways to Use This Apple Cider Pie Filling

Classic Apple Pie

This filling makes enough for one traditional 9-inch pie, about 4 cups. Use my Paleo Pie Crust recipe for a completely grain free, gluten free apple pie that will absolutely blow your guests away.

Glazed Apple Hand Pies

One of the most popular ways to use this filling! Use about 3/4 cup of filling per batch of Glazed Apple Hand Pies. They are portable, beautiful, and completely irresistible.

Apple Pie Puffins

Apple Pie Puffins are a cross between a muffin and a crumb cake, with this filling swirled right on top. They are one of the most fun fall bakes on the blog. Make the filling ahead and the puffins come together so quickly!

Waffle or Pancake Topper

Warm a scoop of this filling and spoon it generously over paleo waffles or pancakes. Add a drizzle of maple syrup and a sprinkle of cinnamon and you have the ultimate fall breakfast. This is how we use the leftover filling every single time!

Ice Cream Topping

Warm the filling slightly and spoon over your favorite vanilla ice cream or coconut milk ice cream. A fall dessert in under two minutes.

Make It Part of a Fall Baking Day

This filling is the perfect starting point for a full fall baking day! Make a big batch first, then use it to make the Apple Pie Puffins and Glazed Apple Hand Pies on the blog. While those bake, whip up a batch of the Paleo Apple Cider Donuts for the ultimate autumn spread. Your whole house will smell absolutely incredible and you will have beautiful fall treats to share all week!

Tips for the Best Paleo Apple Pie Filling

Cut the Apples Evenly

Aim for roughly 1/2 inch pieces, not too small or they will become mushy, not too large or they will not cook through evenly. Consistent sizing means every bite has the same perfect tender-but-not-falling-apart texture.

Let the Apples Sit in the Spices

Tossing the apples with the spices, sugar, lemon juice, and 1 cup of the cider and letting them sit for 10 minutes before cooking draws out some of the apple juices and gives the spices a head start on infusing. Do not rush this step!

Make the Cassava Slurry Separately

Whisk the remaining 1/2 cup of apple cider and cassava flour together thoroughly in a small bowl before adding it to the apples. This prevents any lumps and ensures a silky smooth filling every time.

It Thickens as It Cools

The filling will continue to thicken as it cools and especially once refrigerated. If it seems slightly thin when warm, do not worry, it will be perfect by the time you use it!

Frequently Asked Questions

How long does this filling keep?

Store refrigerated in an airtight container for up to one week. It also freezes beautifully for up to 3 months simply thaw in the refrigerator overnight before using.

Can I sub a different sweetener?

Yes! Maple sugar or regular granulated sugar both work in place of coconut sugar. The flavor profile will shift slightly, coconut sugar adds a lovely caramel depth that maple sugar echoes beautifully.

What kind of apple cider should I use?

Any fresh pressed apple cider works here — just make sure it is apple CIDER and not apple cider VINEGAR! Fresh pressed local cider from an apple orchard or farmers market gives the most incredible flavor if you can find it.

Can I use a different thickener?

Arrowroot powder can work, but the texture to me is very off putting. Tapioca starch also works well. Cornstarch would work but is not paleo or grain free.

Apple Cider Pie Filling (Paleo, Gluten Free)

Recipe by Michelle

0.0 from 0 votes

Course: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 lb Honeycrisp Apples, peeled, cored, and cut into 1/2 inch pieces

• 1.5 cups Apple Cider, DIVIDED (use CIDER not apple cider vinegar!)

• 1 cup Coconut Sugar

• 2 Tbsp Lemon Juice

• 2 tsp Ground Cinnamon

• 1/2 tsp Sea Salt

• 1/4 tsp Ground Nutmeg

• 1.5 Tbsp Cassava Flour

• 2 tsp Pure Vanilla Extract

• 3 Tbsp Ghee (can sub butter)

Directions

• Place apples in a medium stock pot. Add lemon juice, coconut sugar, cinnamon, nutmeg, salt, and 1 cup of the apple cider. Toss to coat and let sit 10 minutes.
• Place pot over medium heat and cook until apples are soft, approximately 11-13 minutes.
• In a small bowl, combine the remaining 1/2 cup apple cider and cassava flour. Whisk well to make a slurry with no lumps. Pour into the apple mixture and stir.
• Cook until thickened, stirring constantly.
• Remove from heat. Add vanilla and ghee. Stir well to combine.
• Place in the refrigerator and use within a week, or freeze for up to 3 months.

Notes

• Use apple CIDER, not apple cider VINEGAR! You should end up with approximately 4 cups of pie filling — perfect for a traditional 9 inch pie. This filling is also incredible on top of waffles, pancakes, or swirled into oatmeal. Use for the Glazed Apple Hand Pies or Apple Pie Puffins

Make a big batch of this Apple Cider Pie Filling and you will find yourself reaching for it all fall long in pies, hand pies, puffins, and on everything from waffles to ice cream. If you make it I would love to hear how you used it! Leave a comment below and tag me on Instagram @backporchpaleo. Happy fall baking! 🍎🌿 — Michelle