Paleo Apple Pie Bars!

Paleo Apple Pie Bars


Take a twist on a classic and try this grain-free, modernized rendition of Not Yo Mama’s Apple Pie! aka Paleo Apple Pie Bars! Old-fashioned, flaky, lard-based pie crust, sweet & gooey, tart apple filling, with a crumbly, cinnamon-streusel topping. Americana in a bite-sized bar.

Now, let me start off by saying, these apple pie bars are TO DIE FOR. I know my opinion is biased, but, JUST TRUST ME AND THE PHOTOS, OKAY. I’ve had the pleasure of getting to know Stacy & Matt of Paleo Parents along with other local paleo bloggers and recently decided to bring these bad boys to a gathering at their home. Since Stacy & Matt have 3 little dudes/miniature taste-testers always ready & willing to try paleo treats, I try to make sure whatever I bring is delicious, kid-approved food. Needless to say, Matt was the one who stole my heart with his review of my apple pie bars… He said they tasted like McDonald’s apple pies. WHICH THEY TOTALLY DO! (and if you take that as any less than a compliment, you’re crazy!) Any paleo treat that can be compared to it’s deliciously unhealthy counterpart is a WINNER WINNER CHICKEN DINNER in my book.



Paleo Apple Pie Bars
  • Single Pie Crust (adapted from Elana’s Pantry):
  • 1-1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 3 tbsp lard, chiled
  • 1 egg
  • 1 tsp water
  • 1/2 tsp sweetener of choice
  • 1/2 tsp sea salt
  • Apple Filling:
  • 3 cups diced apples, peeled and cored (about 3-4 apples)
  • 1/3 cup tapioca flour
  • 1-1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • pinch of allspice
  • pinch of sea salt
  • 1 tsp vanilla
  • zest + juice of 1 lemon
  • 1/2 cup water
  • scant 1/2 cup sweetener of choice – honey, maple syrup, coconut or maple sugar
  • Streusel Topping:
  • heaping 1/2 cup walnuts
  • 1/2 cup unsweetened shredded coconut flakes
  • 1/4 cup almond flour
  • 1/4 cup maple sugar (coconut sugar works too, but, is deeper in color & richer in flavor. I prefer the color & taste of maple sugar.)
  • 3 tbsp butter, lard, or coconut oil, chilled
  • 3/4 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp sea salt
  1. Preheat oven to 350.
  2. Pulse all pie crust ingredients in food processor until dough ball forms. Press into a parchment lined 8×8 dish. Grease parchment & set aside.
  3. Add all streusel ingredients to food processor and pulse until crumbly. Set aside.
  4. Toss apples in dry filling ingredients – tapioca, spices & salt.[br][img src=””]
  5. In a small bowl, whisk wet filling ingredients together – vanilla, lemon zest + juice, water & sweetener. Pour over apples and toss until well combined.
  6. Place apple mixture in a medium saucepan over medium heat, stirring frequently.[br][img src=””]
  7. Cook for 5-8 minutes until thickened and caramelized.[br][img src=””]
  8. Pour onto crust and evenly spread streusel topping over top.[br][img src=””]
  9. Bake for 30-35 mins until edges are bubbling and streusel is golden brown.[br][img src=””]
, , ,


  • AlphonsoJuicy

    11.07.2018 at 04:50 Reply

    I often visit your site and have noticed that you don’t update it
    often. More frequent updates will give your page higher rank & authority in google.

    I know that writing content takes a lot of time, but you can always help yourself with miftolo’s tools which will shorten the time of creating an article
    to a few seconds.

  • 65+ Healthy Apple Recipes (Gluten Free & Paleo) - Healy Eats Real

    08.09.2017 at 16:04 Reply

    […] Paleo Apple Pie Bars […]

  • 55+ Paleo Thanksgiving Desserts! - Oh Snap! Let's Eat!

    23.12.2016 at 19:10 Reply

    […] Paleo Apple Pie Bars […]

  • Paleo Thanksgiving Recipe Roundup - Merit + Fork

    22.11.2016 at 10:32 Reply

    […] Paleo Apple Pie Bars […]

  • AT

    21.11.2016 at 10:18 Reply

    Can coconut oil or ghee be substituted for the lard?

    • Nicole

      21.11.2016 at 17:56 Reply

      absolutely! I would still freeze/chill it first to make your dough easy to work with. :)

  • Tracy D.

    04.12.2015 at 20:33 Reply

    Just wondering if you serve them hot, cold, or either way?? Do they need to cool before you cut them? I love a few more details for once they’re out of the oven :) Thanks!

  • Lynda Kimpel

    22.09.2015 at 16:21 Reply

    Just curious to know if anything can be substituted for the tapioca flour. It is one of my no-no’s and I would still love to make these yummy looking bars. Thanks!

    • Christina

      04.10.2015 at 15:42 Reply

      I’ve read that arrowroot flour can! In fact, my tapioca and arrowroot flour containers somehow became unlabeled. I use them in recipes without knowing which one I’m using and everything has been great!

Post a Comment