Lupin 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, built entirely from grain-free, whole-food ingredients. The crust combines almond flour and cassava flour with solid coconut oil, worked in by hand until it forms those perfect coarse crumbles that bake up tender and rich. Maple syrup sweetens both the crust and the filling, while arrowroot starch thickens the apple juices into a glossy, bubbling syrup that sets beautifully once the pie cools. Cinnamon, nutmeg, and a splash of lemon juice round out the filling with that familiar, cozy depth that makes apple pie so irresistible. Because every ingredient here is straightforward and naturally sourced, you never have to second-guess what's in it or worry about hidden additives lurking in a store-bought shell. The dough is genuinely forgiving — if it cracks during rolling, just press it back together and keep going. Give it a full hour to cool before you slice, and you'll be rewarded with clean, gorgeous wedges that hold their shape all the way to the plate.
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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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