Gut Friendly Paleo Almond & Cassava Apple Pie
Classic apple pie is one of those desserts that can feel completely off-limits when you're eating in a way that supports your digestion, but this version proves you don't have to give it up. The crust comes together with almond flour and cassava flour, two grain-free alternatives that are far gentler on the gut than conventional wheat, and solid coconut oil gives it a flaky, tender texture that rivals anything from a traditional recipe. Maple syrup sweetens both the crust and the filling without refined sugar, while arrowroot starch thickens the apple juices into a glossy, jammy consistency that holds beautifully when sliced. Warm cinnamon and nutmeg round out the filling alongside fresh lemon juice, keeping every ingredient purposeful and clean. Pre-cooking the apples in a skillet before baking is a smart step that ensures the filling is perfectly set and the crust stays crisp rather than soggy. The dough is genuinely forgiving — if it cracks during rolling, just press it back together and keep going. Let it cool the full hour before cutting and you'll be rewarded with clean, gorgeous 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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