This double-crust beauty starts with a tender almond and cassava flour crust, worked with solid coconut oil until it turns into perfect pea-sized crumbles, then bound with egg and a touch of maple syrup for natural sweetness. The filling is where it really shines: thick apple slices simmer right on the stovetop with maple syrup, arrowroot starch, cinnamon, and nutmeg until they turn glossy and syrupy, so every bite of the baked pie holds its shape instead of turning watery. A golden, egg-washed top crust with simple vent slits bakes up deeply browned while the filling bubbles through, and a full hour of cooling lets everything set into clean, sliceable wedges. The crumb is rustic and hearty thanks to the almond and cassava flour base, with just enough structure to hold a warm apple filling without falling apart. It's a cozy, from-scratch dessert that fits neatly into a low added salt kitchen, letting the natural sweetness of the maple and apples do all the talking.
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In a large mixing bowl, whisk together the almond flour, cassava flour, and salt until combined. Add the solid coconut oil and use your fingertips to work it into the flour mixture until the texture resembles coarse, pea-sized crumbles.
Add the egg, 2 tbsp maple syrup, and 1 tbsp cold water to the flour mixture. Stir with a fork until the dough comes together into a cohesive ball — it should hold its shape when pressed without crumbling. If it seems dry, add cold water 1 tsp at a time. Divide the dough into two equal portions, flatten each into a disk, wrap in parchment, and refrigerate for 30 minutes.
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