Celery Free Paleo Almond & Cassava Apple Pie
Warm spiced apples nestled in a golden, flaky crust — this pie delivers everything you love about a classic American dessert, built entirely from grain-free, whole-food ingredients. The double-crust is made from a blend of almond flour and cassava flour, worked with solid coconut oil to create those satisfying pea-sized crumbles that bake up tender and rich. Maple syrup sweetens both the crust and the filling, while cinnamon, nutmeg, and a splash of lemon juice give the apple filling that perfectly balanced, cozy depth. Arrowroot starch thickens the juices into a glossy, sliceable filling that holds its shape beautifully once the pie has had time to cool. The dough is genuinely forgiving — if it cracks during rolling, you can simply press it back together, making this approachable even if grain-free baking has frustrated you before. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden seasonings sneaking in. This is the kind of showstopper dessert that earns compliments at the table without anyone suspecting it was built around a dietary need.
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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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