Cashew Free Paleo Almond & Cassava Apple Pie
Warm spiced apples nestled in a golden, flaky crust — this is the kind of pie that makes a kitchen smell absolutely incredible. The crust comes together with almond flour and cassava flour, worked with solid coconut oil until it forms those perfect coarse crumbles that bake up tender and rich. Maple syrup sweetens both the crust and the filling, while arrowroot starch thickens the apple juices into a glossy, bubbling syrup laced with cinnamon, nutmeg, and a bright hit of lemon. One of the best things about this recipe is that it's completely free of cashews and other tree nuts that often sneak into grain-free baking blends and store-bought paleo products — every ingredient here is straightforward and easy to verify. The dough is genuinely forgiving, too; if it cracks while you're pressing it into the dish, just push it back together and keep going. Letting the pie cool for a full hour before slicing is the one step you really don't want to skip, because that's what gives you clean, beautiful slices with a filling that holds its shape. Whether you're serving it at a holiday table or just treating yourself on a Sunday afternoon, this one delivers classic comfort without any compromise.
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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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