Ginger Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels like a warm hug, and this grain-free version delivers all the classic comfort without any of the usual compromises. The crust comes together with almond flour and cassava flour, worked with solid coconut oil until it forms those perfect coarse crumbles — the result is a tender, golden shell that holds its shape beautifully and tastes genuinely buttery. Maple syrup sweetens both the crust and the filling, letting the natural flavor of the apples shine through alongside warm cinnamon and a hint of nutmeg. The filling gets a quick cook in a skillet with arrowroot starch and lemon juice, which thickens everything into a glossy, jammy consistency that slices cleanly once the pie has had time to cool. Because every ingredient here is straightforward and whole-food based, there's no need to scan labels for hidden spice blends or pre-mixed seasonings that might sneak in unwanted additions. The double-crust technique is more forgiving than it looks — the dough patches easily, and that egg wash bakes up to a deep, gorgeous amber that looks like it came straight from a bakery window. Whether you're serving it at a holiday table or just treating yourself on a Sunday afternoon, this pie is the kind of recipe you'll come back to again and again.
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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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