Gluten Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that can feel completely off-limits when you're avoiding gluten, but this version proves that the classic is absolutely achievable without a single grain in sight. The double crust comes together using a blend of almond flour and cassava flour, which together mimic the tender, slightly flaky texture you'd expect from a traditional pastry — coconut oil stands in for butter and does a surprisingly great job creating those coarse, crumbly bits that make a crust worth eating. Maple syrup sweetens both the crust and the filling, so every bite has a warm, natural depth that refined sugar just can't match. The apple filling gets a quick turn in a skillet with arrowroot starch, cinnamon, nutmeg, and lemon juice, which thickens everything into a glossy, spiced syrup that holds together beautifully once the pie cools. That resting hour after baking is non-negotiable — it's what takes the filling from saucy to perfectly sliceable. The egg wash gives the top crust a gorgeous deep golden finish that looks like it came straight out of a bakery window. Whether you're baking for a holiday table or just a cozy weekend at home, this pie delivers all the nostalgia with none of the worry.
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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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