Legume Free Paleo Almond & Cassava Apple Pie
Warm spiced apples nestled in a golden, flaky crust — this pie delivers everything you want from a classic dessert without a single legume in sight. The crust comes together from almond flour and cassava flour, worked with solid coconut oil until it forms those satisfying pea-sized crumbles that bake up tender and rich. Maple syrup sweetens both the pastry and the filling, so there's no refined sugar to worry about either. The apple filling gets a head start in a skillet, where cinnamon, nutmeg, lemon juice, and arrowroot starch transform the sliced fruit into a glossy, jammy mixture that holds beautifully once baked. One of the best things about this crust is how forgiving it is — if it cracks while you're pressing it into the dish, you simply push it back together and carry on. That egg wash gives the top a deep, burnished finish that looks like it came straight out of a bakery window. Just be sure to let it rest a full hour before slicing, because the filling needs that time to set into clean, gorgeous wedges.
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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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