Dairy Free Paleo Almond & Cassava Apple Pie
Classic apple pie is one of those desserts that can feel completely off-limits when you're avoiding dairy, but this version proves that's simply not the case. The crust comes together with almond flour, cassava flour, and solid coconut oil in place of butter, creating a golden, flaky shell that's genuinely impressive straight out of the oven. Maple syrup sweetens both the crust and the filling, while arrowroot starch thickens those glossy, spiced apple juices into something that slices cleanly and holds its shape beautifully. Cinnamon, nutmeg, and a hit of lemon juice make the filling taste deeply familiar — warm, fragrant, and exactly what you want from a homemade apple pie. The dough is forgiving to work with, and pre-cooking the filling on the stovetop means you get perfectly tender apples with no soggy bottom. Let it cool the full hour before cutting and you'll be rewarded with neat, gorgeous slices that look like they came from a bakery. This is the kind of pie you bring to a gathering and watch disappear before anyone thinks to ask what's in the crust.
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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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