Hazelnut Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels deeply nostalgic, and this grain-free version delivers every bit of that warmth with a crust built from almond flour and cassava flour instead of wheat. The combination gives you a tender, slightly crumbly pastry that still rolls out beautifully and holds its shape once baked — no gluten required. The filling is pure autumn comfort: thick-sliced apples cooked down with maple syrup, cinnamon, nutmeg, and a splash of lemon juice until glossy and fragrant, thickened naturally with arrowroot starch. Coconut oil stands in for butter throughout the crust, keeping everything completely dairy-free without sacrificing that rich, flaky quality you want in a proper pie. The whole recipe is built around ingredients that are naturally free from tree nuts like hazelnuts, so you can serve it confidently without scanning labels for hidden nut blends or shared-facility warnings. Brushing the top with egg wash before baking gives the crust a gorgeous deep-golden finish that looks like it came straight from a bakery window. Just be patient and let it cool fully before slicing — the filling sets up beautifully and every wedge will hold its shape cleanly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!