BHA & BHT Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those recipes where store-bought shortcuts can quietly introduce synthetic preservatives like BHA and BHT through processed fats, pre-made crusts, and packaged fillings. This version sidesteps all of that by building everything from scratch with clean, whole-food ingredients you can trust. The crust comes together with almond flour, cassava flour, solid coconut oil, egg, and a touch of maple syrup — no mystery additives, just a tender, golden shell with a slightly nutty depth that pairs beautifully with the spiced apple filling. Speaking of the filling, fresh apples are tossed with cinnamon, nutmeg, lemon juice, arrowroot starch, and maple syrup, then cooked down in a skillet until glossy and jammy before they ever hit the crust. That pre-cooking step is a smart move — it ensures the apples are perfectly soft and the liquid is already thickened, so you get clean slices instead of a soupy mess. The egg wash gives the top crust that deep, burnished color that makes a homemade pie look like it came from a serious bakery. Let it cool the full hour before cutting and you'll be rewarded with a filling that holds its shape and a crust that shatters just enough at the fork.
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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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