Barley Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels almost impossible to reinvent, yet this version manages to be every bit as comforting as the classic while leaving grain-based flours completely off the table. The crust comes together with almond flour and cassava flour, worked with solid coconut oil until it forms those satisfying pea-sized crumbles that bake into something genuinely flaky and golden. Maple syrup sweetens both the crust and the filling, so there's no refined sugar hiding anywhere in the recipe. The apple filling gets a quick turn in a skillet with cinnamon, nutmeg, lemon juice, and arrowroot starch, which thickens the juices into a glossy, spiced syrup that smells absolutely incredible. Because the filling cooks down before it ever hits the crust, you get perfectly tender slices rather than a watery, sunken mess when you cut into it. The egg wash gives the top crust that deep, bakery-worthy color that makes it look like you spent all day in the kitchen. Letting it rest on the rack for a full hour before slicing is the one step worth being patient about — the filling sets beautifully and every slice holds its shape cleanly.
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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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