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Kale Apple Pie

A play on a classic apple pie with shredded kale

Serves: 8 (1 pie)


Kale Pie Crust

  • 5 oz (1/4 cup) kale juice
  • 4 oz (1 stick) unsalted butter, cold
  • 6 oz (about 1 ½ cups) all purpose flour
  • 1 tsp granulated sugar
  • ½ tsp salt


Kale Apple Filling

  • 1 cup Cut ‘N Clean Greens Kale, shredded finely
  • 5 cups (about 4 each) golden delicious apples. sliced
  • 1 lemon, juice and zest
  • ¾ cup brown sugar
  • ¼ cup all purpose flour
  • 1 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 2 tbsp butter, diced
  • 1 egg white
  • 1 tsp water
  • 1 tbsp granulated sugar



Juice Kale in a juicer and chill in refrigerator. In a food processor, add flour, salt and sugar. Add cold, diced butter and pulse. Slowly add kale juice until dough forms. Wrap dough in plastics wrap and refrigerate.

Slice apples and place in a large mixing bowl. Toss with juice and zest of a lemon, brown sugar, all purpose flour, ground cinnamon and nutmeg.

Roll out dough and place in a pie tin. Add filling and add diced butter. Cover with strips of pie dough.

Combine egg white and water to make an egg wash. Lightly brush top of pie with egg wash and sprinkle with a little bit of sugar.

Bake in a 400 degree F oven for 45 minutes.