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I love trying other bloggers recipes, but I will confess I rarely get around to it. With a baby and my primary job being ‘mom’, I usually will use all my precious cooking time for coming up with something new, so I have something worth sharing with you all! But I really really want to try some of these great recipes that I’ve been saving. So I will be trying others original recipes and sharing how they turned out for me! I may or may not use the exact ingredients though (one downfall of living 20 minutes from any sort of civilization… a quick trip to the grocery store does not exist ;)).

For this first attempt, I’ve taken a recipe from Shirley at Gluten Free Easily that looked just too good to pass up. “Crustless” Apple Pie! Shirley has done two iterations of this recipe (at least, posted on her blog. I believe she has technically made this pie multiple times and in many different ways). My ‘copy’ of the recipe was actually a bit of a blend between the 2, but more closely resembles her original recipe, found here. The second recipe is the “New and Improved” version, which includes coconut oil, almond flour, and coconut sugar.


Please see Shirley’s recipe for the full list of ingredients. I’m ONLY listing what ingredients I subbed (with a format of “original ingredient —> my ingredient”) – AKA, you must go to Shirley’s recipe to see the full list. Thanks :)

5-6 apples —> I use 6, and peeled and cored them with my Pampered Chef apple corer
1 tsp cinnamon —> I simply sprinkled cinnamon over the apples in the pan, I did not measure but made sure they were all covered
3/4 cup butter —> I used 3/4 cups coconut oil
1 tbs  sugar + 1 cup sugar —> I used 1/2 cup of raw local honey instead
1 cup gluten-free flour —> like Shirley suggests, I used Jules Gluten Free Baking Mix
1/2 tsp xanthan gum —> I omitted this


Please see Shirley’s recipe for instructions! Although some of the ingredients are different, I used her process! But here are a few additional thoughts with the ingredients I used. Be sure that the coconut oil is 73 degrees or warmer, or is thoroughly melted. Otherwise it won’t mix in well. I omitted the step of adding sweetener first over the apples and only used the sweetener in the batter mix (in my case, honey). I baked my pie an additional 10 minutes and used a rectangle 9×13 glass pan.

Wowzers, this is a delicious ‘pie’! I ended up freezing about half of it, in serving size portions, so that I can grab one out and enjoy whenever I want! I’ve never been a huge fan of traditional apple pie, but this is a pleasant change, with a great texture and oh-so-delicious. Thanks Shirley for another home run recipe!

~Aubree Cherie

This recipe is linked to Real Food Recipe Roundup, Real Food Wednesday, Gluten Free Wednesday, Allergy Free WednesdayFull Plate ThursdayFight Back FridayHomemade Hangout, Foodie FridayGluten Free Friday,

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2 Responses to Recipe Repeat: “Crustless” Apple Pie from Shirley at Gluten Free Easily

  1. Hi Aubree–So glad you came up with a variation that you love! Really great idea on using the Pyrex baking dish vs a pie pan. :-)

    Thanks for the sharing/link love! xo,

  2. Miz Helen says:

    Hi Aubree Cherie,
    Your Apple Pie looks so good, gives me hope that fall will soon be here!
    Thanks so much for sharing with Full Plate Thursday and have a great day!
    Come Back Soon!
    Miz Helen

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