Double Berry Apple Pie

Double Berry Apple Pie

Photo by Stacy K.

  • Prep Time


  • Total Time


  • Servings



  • 2 pie crusts (regular or with almond or coconut flour)

  • 6 gala apples, peeled and sliced

  • juice and zest of one lemon

  • 1 T. pumpkin pie spice

  • ¼ cup orange juice

  • 2 T. agave nectar (or honey)

  • 3 T. flour (or coconut flour for Paleo)

  • 1 cup fresh raspberries (or frozen if drained well)

  • 1 cup fresh blueberries (or frozen if drained well)


In a large bowl mix apples with lemon juice and zest. Add pumpkin pie spice, agave nectar, orange juice and flour and coat apples. Add berries and gently mix. Place fruit in pie crust (it will be pretty high but fruit will shrink a bit when it cooks) and cover with second crust. Crimp edges, place x’s on top of crust to vent, and coat with egg wash (one egg beaten brushed over crust). Bake at 375 F for 50-55 minute or until crust is brown and apples are tender but still crisp. Let cool completely before cutting to allow juice to thicken.


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