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Apple Pie (Nut-free)

by Olivia Wollenberg from Livia’s Kitchen

This nut-free apple pie from the Livia's Kitchen cookbook is an innovative and healthy take on a traditional pie. A nut and wheat-free treat, bursting with flavour.

From the book

Olivia Wollenberg


There were very high standards to meet in my house when it came to apple pie. My Grandma used to make my Dad an apple pie every year for his birthday, and it was his favourite treat. When I dug out her recipe to find out how she made it, I wasn’t surprised to find that she used pounds and pounds of butter and sugar. It was definitely a challenge to come up with a recipe that my Dad would say was better, but, very happily, I have achieved it here. The combination of the baked apple slices in maca-infused date toffee, sitting on top of the Ultimate Pastry, took his breath away.

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softened coconut oil, for greasing the tin
2x Ultimate Pastry recipe (recipe below)
For the filling:
300g soft pitted Medjool dates
2 tbsp maca powder
1 tbsp ground cinnamon
75g apple purée or unsweetened apple sauce
1 tsp ground ginger
50g raw coconut oil
3-4 Granny Smith apples
1/2 tbsp coconut palm sugar
pinch of ground cinnamon
For the Ultimate Pastry:
35g raw coconut oil, plus extra softened coconut oil for greasing the dish
200g oat flour
90ml maple syrup
generous pinch of vanilla powder, ground cinnamon or ground ginger (optional)

Essential kit

You will need a 24cm pie tin.


To make the pastry (remember you need to double the quantities for the amount needed in this recipe):

Melt the coconut oil so that it is liquid. Leave to cool for a few minutes after melting.

Combine all the ingredients in a large bowl and stir with a spoon until well mixed.

Knead with your hands to allow them to come together, making sure your hands are not too warm as this may cause the pastry to crumble a little.

To make the Apple Pie:

Preheat the oven to 180°C/350°F/Gas mark 4.

Grease a 24cm pie tin with the coconut oil. Weigh out 400g of the pastry dough and roll into a ball.

Roll out with a rolling pin until a small circle shape is formed.

Place in the greased pie tin and, using your hands, flatten the pastry out across the tin and along the sides, making sure it is spread evenly.

To make the filling, put the soft dates in a food processor and add all the other filling ingredients. Blend until the mixture is well combined, sticky and thick.

Spread evenly across the pastry base using a spoon.

To make the topping, core and slice the apples and arrange evenly over the entire pie, sinking the apples into the sticky filling.

Roll the remaining dough mix into a ball with your hands, ensuring your hands are cool as hot hands will make the pastry crumble.

Sprinkle some oat flour on the surface before you roll it out.

Using a rolling pin, roll out the dough until really thin and in a circle shape.

Cut out long strips and place over the pie, weaving the strips across each other.

Sprinkle over the coconut palm sugar and a pinch of ground cinnamon.

Place in the oven and bake for 40–45 minutes.

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From the book: Livia’s Kitchen

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