Citric Acid Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those deeply comforting desserts that can feel completely off-limits when you're navigating a citric acid sensitivity, since so many conventional recipes and store-bought versions sneak in preservatives, additives, or processed ingredients that trigger reactions. This version sidesteps all of that by building everything from scratch with whole, recognizable ingredients. The crust comes together with almond flour and cassava flour worked around solid coconut oil, giving it a tender, slightly nutty bite that holds up beautifully without any grain-based fillers. A touch of maple syrup sweetens both the crust and the filling, while arrowroot starch thickens those glossy apple juices into a perfectly set, sliceable interior. The lemon juice in the filling is the one ingredient to keep an eye on if your sensitivity is severe — it's a small amount used to brighten the apples, so adjust or omit based on your own tolerance. Cinnamon and nutmeg do the heavy lifting on flavor, making every slice smell like the best version of fall you've ever had. Let it cool the full hour before cutting and you'll be rewarded with clean, gorgeous slices that taste like you spent all day in the kitchen.
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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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