Caffeine Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels like a hug, and this grain-free version delivers all the warmth and nostalgia you'd expect without a single ingredient that would keep caffeine-sensitive folks up at night. The crust comes together from almond flour and cassava flour worked with solid coconut oil, giving it a buttery, crumbly texture that bakes up beautifully golden — no wheat, no grains, no surprises. A touch of maple syrup in both the dough and the filling keeps everything naturally sweet, while cinnamon, nutmeg, and a squeeze of lemon juice make the apple filling smell absolutely incredible as it bubbles away in the oven. Pre-cooking the sliced apples in a skillet with arrowroot starch is the move here — it thickens the juices into a glossy, syrupy filling that holds its shape when you slice into it rather than turning soupy. The dough is genuinely forgiving, so even if it cracks when you transfer it to the dish, a little press of the fingers fixes everything right up. Give it the full hour to cool before cutting, and you'll be rewarded with clean, picture-perfect slices that taste like the real deal.
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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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