Honey Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those deeply comforting desserts that can feel off-limits when you're avoiding certain sweeteners, but this version keeps things completely honey-free by leaning on pure maple syrup for every bit of sweetness in both the crust and the filling. The result is a pie that tastes genuinely indulgent — warm spiced apples with cinnamon and nutmeg, a glossy arrowroot-thickened filling, and a golden, tender crust built from almond flour and cassava flour. That grain-free crust is surprisingly workable; the coconut oil and egg bind it together beautifully, and if it cracks during rolling, it presses right back into place without drama. Pre-cooking the apple filling in a skillet is a smart move that drives off excess liquid and creates a syrupy, jammy texture that won't leave you with a soggy bottom crust. The egg wash gives the top a deep, bakery-worthy golden color that makes it almost too pretty to cut into — almost. Letting it rest a full hour before slicing is the one step you really can't skip, since that cooling time is what transforms the filling from loose and bubbling to perfectly sliceable. Whether you're baking for a crowd or just treating yourself, this is the kind of pie that disappears fast.
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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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