Macadamia Free Paleo Almond & Cassava Apple Pie
Warm spiced apples nestled in a golden, flaky crust — this is the kind of dessert that makes a kitchen smell like pure autumn magic. The crust comes together with almond flour and cassava flour worked around solid coconut oil, giving it a surprisingly tender, buttery texture that holds up beautifully without any grain or dairy. A quick stovetop cook-down with maple syrup, cinnamon, nutmeg, and arrowroot starch transforms the apple slices into a glossy, jammy filling that sets perfectly once the pie cools. Every single ingredient here is naturally free from macadamia nuts, so there's no need to scrutinize labels or worry about unexpected additions sneaking in. The egg wash bakes to a deep, burnished gold that looks genuinely impressive straight out of the oven. Letting the pie rest before slicing is the hardest part — but it's what gives you those clean, picture-perfect wedges. Whether you're cooking for a crowd or just treating yourself, this one delivers full-on comfort without any 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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