Beef Free Paleo Almond & Cassava Apple Pie
Warm spiced apples tucked inside a golden, flaky crust — this pie delivers everything you love about a classic dessert while keeping things entirely grain-free and naturally sweetened. The crust comes together with almond flour and cassava flour worked around solid coconut oil, giving it a surprisingly tender, buttery texture that holds its shape beautifully once baked. Maple syrup does the sweetening throughout, both in the crust and in the filling, so there's no refined sugar in sight. The apple filling gets a quick cook on the stovetop with cinnamon, nutmeg, lemon juice, and arrowroot starch, which thickens everything into a glossy, jammy filling that slices cleanly after the pie has had time to cool. Rolling the dough between parchment sheets makes the whole process far less stressful than traditional pie-making, and the dough is genuinely forgiving — just press any cracks back together and keep going. That egg wash brushed over the top crust bakes into a deep, burnished finish that looks like it came straight out of a bakery window. Let it rest a full hour before cutting and you'll be rewarded with neat, gorgeous slices that hold together perfectly 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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