Emulsifier Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels almost impossible to recreate without the usual store-bought shortcuts, but this version proves otherwise using nothing but whole, recognizable ingredients. The crust comes together from almond flour and cassava flour worked with solid coconut oil, giving it a tender, slightly nutty bite that holds its shape beautifully without any additives or stabilizers. Maple syrup sweetens both the crust and the filling, while arrowroot starch thickens the apple juices into a glossy, spiced syrup that smells absolutely incredible as it bubbles through the vents. Cinnamon, nutmeg, and a hit of lemon juice round out the filling in a way that tastes deeply familiar yet completely clean. Because every single ingredient here is straightforward and unprocessed, you never have to second-guess what's holding the filling together or giving the crust its texture — there are no hidden additives doing quiet work behind the scenes. The dough is genuinely forgiving to work with, and pre-cooking the apple filling means the final slice holds its shape instead of collapsing into a soupy mess. Let it cool fully before cutting, and you'll be rewarded with a picture-perfect slice that tastes like the real thing — because it is.
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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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