Wholesome Apple Pie

Gayle and I have found the key to creating a new eating strategy is to focus more on all the new delicious foods we are adding to our world and less on the foods we have to remove. In addition, it helps if we can find a yummy replacement for a food we are removing, especially around the holidays. So, two years ago, I focused on creating an apple pie that was delicious, healthy and would make for a great new family holiday tradition.

I nailed it.

This pie is better than anything you can find at a bakery or in the boxed food stuff isle of your grocery store. Everyone in the family will love it. The only things missing from this pie are the unhealthy ingredients.

With Thanksgiving just around the corner, give this pie a try for your family gathering. It is dairy free, egg free and sugar free. This healthy pie recipe needs no extra sugar. It is sweetened by the apples.

This is a delicious recipe and sure to be a new favorite in your family.

So, go ahead and make two. Your family will gobble them up for sure.

Wholesome Apple Pie

Recipe by Yetta BlairDifficulty: Easy

This apple pie is delicious, wholesome, easy to make and has no added sugar in the filling.


  • 6 cups of peeled and sliced apples.

  • 2 Tbs of almond oil

  • 3 tsp of cinnamon

  • 2 9-inch pie crusts

  • 1 tsp of coconut oil (Optional)

  • 1 tsp of maple syrup (Optional)


  • To prepare the apples, you will want to bake the apples the night before you plan to bake your pie. Preheat the oven to 350 degrees. Slice the apples thin and put them in a medium size baking dish. Mix the cinnamon and almond oil together then toss and coat all the apples evenly with the mixture. Bake the apples in a preheated oven for 30 – 45 minutes, or until apples are soft. Stir twice during the baking time. After baking is complete, let the apples cool down and store in the refrigerator over night.
  • To make the pie, preheat the oven to 375 degrees. Put the cooked apples into a prepared pie shell (I like the organic pie crust from Whole Foods, but you can make your own if you prefer). Brush the edges of the pie crust with water. Put the second pie shell on top and press the edges. Trim any excess crust off and flute the edges.
  • For a nice brown crust, mix the coconut oil and maple syrup together and brush the top of the crust with this mixture. If you prefer, you can just brush the top with water or a vegan butter.
  • Using a knife, make 4 tiny slits in the top of the crust.
  • Bake for 40 – 50 minutes.


  • I like to use a mixture of Gala, Fuji and McIntosh apples but you can use any apple you love. Just choose apples on the sweet side as there is no added sugar in this recipe.
  • Brushing the top of your pie crust is optional, but we found we like the taste, look and flavor better when we add this step.
  • I recommend using an Apple Peeler/Corer/Slicer tool for prepping your apples. It’s a big time saver and it helps you create uniform apple slices that are perfectly sized for your pie.


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Picture of Yetta Blair, CFNC, CHCC

Yetta Blair, CFNC, CHCC

Yetta is a certified functional nutrition practitioner, holistic cancer coach and speaker. She studied whole-food, plant-based nutrition with T. Colin Campbell, Ph.D., Professor Emeritus of Nutritional Biochemistry at Cornell University. She is a food driven analyst and works with clients to help them use nutrition principles to solve the root causes of their health symptoms. She knows that functional nutrition is the answer to our current healthcare crisis, both for individuals and for society at large, and wants to inform as many people as she can of the power of food to heal. Her promise to clients - if you eat better, you will feel better.