Lactose Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels almost impossible to reimagine without butter and a traditional wheat crust, but this version pulls it off beautifully using almond flour, cassava flour, and solid coconut oil. The result is a tender, golden crust with real flakiness and structure — no dairy required at any step. The filling leans on maple syrup, warm cinnamon, nutmeg, and a splash of lemon juice to coax the best out of six pounds of fresh apples, while arrowroot starch thickens everything into a glossy, jammy filling that slices cleanly after resting. Pre-cooking the apples in a skillet before they ever hit the oven is the move that keeps the filling from turning watery or shrinking away from the crust. The egg wash gives the top a deep, burnished color that looks like it came straight out of a bakery window. Whether you're cooking for someone who avoids dairy or just want a pie that skips the heavy richness of a butter crust, this one delivers all the comfort and none of the compromise.
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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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