Carrageenan Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels deeply nostalgic, and this grain-free version delivers every bit of that warmth with a crust built from almond flour and cassava flour instead of conventional wheat. The combination gives you a tender, slightly nutty base that rolls out surprisingly well and holds its shape beautifully once baked. Many store-bought and restaurant pies rely on processed thickeners and additives that can be hard to vet, but here the filling is thickened naturally with arrowroot starch and brightened with lemon juice, cinnamon, and nutmeg — nothing hidden, nothing questionable. The apples are pre-cooked in a skillet so the filling goes into the shell glossy, jammy, and perfectly spiced rather than watery or underdone. Maple syrup sweetens both the crust and the filling with a gentle depth that white sugar just can't match. The egg wash gives the top crust that gorgeous deep-golden finish you'd expect from a classic diner slice. Just be patient and let it cool the full hour before cutting — the filling sets up into clean, holdable slices that make the wait completely worth it.
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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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