Chestnut Free Paleo Almond & Cassava Apple Pie
Warm spiced apples tucked inside a golden, flaky crust — this pie delivers everything you love about a classic slice without any grain-based flour or refined sugar. The crust comes together with almond flour and cassava flour worked around solid coconut oil, giving it a tender, shortbread-like texture that holds up beautifully to a generous filling. Maple syrup sweetens both the crust and the apples, while cinnamon, nutmeg, and a squeeze of lemon juice make the filling taste deeply aromatic and bright at the same time. Arrowroot starch thickens the juices into a glossy, jammy consistency so every slice holds its shape instead of collapsing into a puddle. The dough is genuinely forgiving — if it cracks during rolling, just press it back together and keep going. A beaten egg wash gives the top crust that gorgeous deep-golden color you'd expect from any great pie coming out of the oven. Let it cool the full hour before cutting and you'll be rewarded with clean, picture-perfect slices that taste like pure autumn comfort.
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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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