Capsaicin Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those deeply comforting desserts that can feel off-limits when you're navigating grain-free or whole-food eating, but this version delivers every bit of that classic warmth without compromise. The crust comes together from 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, while arrowroot starch thickens the apple juices into a glossy, syrupy sauce that holds its shape beautifully when you cut into it. Cinnamon and nutmeg bring all the cozy spice you'd expect, and since neither ingredient contains capsaicin, this pie is completely safe for anyone avoiding that compound — no substitutions or workarounds needed. Pre-cooking the filling in a skillet before it ever hits the oven is a smart step that prevents a watery, sunken pie and ensures every slice is perfectly set. The dough is forgiving enough to press back together if it cracks during rolling, which makes the whole process far less intimidating than a traditional butter crust. Let it cool the full hour before slicing and you'll be rewarded with clean, gorgeous wedges that taste like a celebration.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!