Chicken Free Paleo Almond & Cassava Apple Pie
Warm spiced apples tucked inside a golden, grain-free crust — this is the kind of dessert that makes people ask for the recipe before they've even finished their slice. The crust comes together with almond flour and cassava flour worked around solid coconut oil, giving it a tender, slightly flaky texture that holds up beautifully without any wheat or grain-based flour in sight. Maple syrup sweetens both the crust and the filling, while cinnamon, nutmeg, and a squeeze of lemon juice make the apple filling taste like it's been perfecting itself all autumn. Arrowroot starch thickens the juices into a glossy, jammy consistency that slices cleanly once the pie has had time to cool and set. The dough is genuinely forgiving — if it cracks during rolling, just press it back together and keep going. Every single ingredient here is straightforward and easy to source, so there's no stress about hidden additives or unexpected animal-derived components sneaking into your dessert. Let it cool the full hour before cutting, and you'll be rewarded with picture-perfect slices that taste every bit as good as they look.
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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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