Alpha Gal Friendly Paleo Almond & Cassava Apple Pie
Apple pie is one of those deeply comforting classics that can feel completely off-limits when you're navigating a mammalian meat byproduct sensitivity, since traditional recipes lean heavily on butter and sometimes dairy-based fillings. This version sidesteps all of that without sacrificing a single thing you love about the original. The crust comes together with almond flour and cassava flour worked around solid coconut oil, giving you that flaky, golden shell that shatters just right when your fork goes in. A touch of maple syrup in both the crust and the filling keeps everything naturally sweetened, while arrowroot starch thickens the apple juices into a glossy, spiced syrup that smells absolutely incredible as it bubbles through the vents. Cinnamon, nutmeg, and a hit of lemon juice round out the filling so it tastes bright and warming at the same time. The dough is genuinely forgiving — if it cracks during rolling, you just press it back together — so this is a great project even if pastry-making usually intimidates you. Let it cool the full hour before slicing and you'll be rewarded with clean, beautiful wedges that hold their shape on the plate.
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Learn more →Ingredients
8 servings
For the crust
- 2 cups almond flour
- ½ cup cassava flour
- ¼ tsp fine sea salt
- 6 tbsp coconut oil, solid (not melted)
- 1 large egg
- 2 tbsp maple syrup
- 1 tbsp cold water, plus more if needed
For the filling
- 3 lbs (about 6 medium) apples, peeled, cored, and sliced ¼-inch thick
- 3 tbsp maple syrup
- 2 tbsp arrowroot starch
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
For the egg wash
- 1 large egg, beaten
Instructions
- 1
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.
- 2
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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