Black Pepper Free Paleo Almond & Cassava Apple Pie
Warm spiced apples nestled in a golden, grain-free crust — this is the kind of dessert that makes a kitchen smell like pure autumn magic. The crust combines almond flour and cassava flour with solid coconut oil and maple syrup, giving it a buttery, tender texture that's surprisingly easy to work with despite being completely grain-free. The apple filling gets its cozy depth from cinnamon, nutmeg, and a touch of lemon juice, all thickened naturally with arrowroot starch so every slice holds together beautifully. For anyone avoiding black pepper, this recipe is a genuinely safe and satisfying choice — the spice blend relies entirely on cinnamon and nutmeg, with no hidden peppercorns or spice blends that might sneak it in. Pre-cooking the filling in a skillet before it ever hits the oven is a smart move that guarantees glossy, jammy apples rather than a watery, sunken center. The egg wash gives the top crust that gorgeous deep-golden finish you'd expect from a classic bakery pie. Let it cool fully before slicing and you'll be rewarded with clean, picture-perfect wedges every single time.
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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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