Gelatin Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels like it should be off-limits the moment you start reading conventional recipes, but this version proves otherwise. The crust comes together with almond flour and cassava flour worked around solid coconut oil, giving you a tender, flaky base that holds its shape beautifully without any of the usual thickeners or additives that can sneak gelatin derivatives into store-bought crusts and fillings. Arrowroot starch does the heavy lifting in the filling, creating that glossy, syrupy consistency around the cinnamon-spiced apples entirely on its own. Pre-cooking the filling in a skillet is a smart move — it softens the apples and concentrates the maple-lemon flavor before the pie even hits the oven, so you never end up with a soggy bottom or a watery slice. The dough is genuinely forgiving, too; if it cracks while you're pressing it into the dish, just push it back together and keep going. After nearly an hour in a 375°F oven, the crust turns a deep, burnished gold and the filling bubbles up through the vents in the most satisfying way. Give it a full hour to cool before you cut in, and you'll be rewarded with clean, picture-perfect slices that taste like pure 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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