MSG Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those deeply comforting desserts that can feel off-limits when you're avoiding additives and flavor enhancers, but this version is built entirely from whole, clean ingredients with zero shortcuts that sneak in unwanted extras. The crust combines almond flour and cassava flour with solid coconut oil, maple syrup, and egg — a combination that bakes up golden, flaky, and surprisingly forgiving if it cracks during rolling. The filling is nothing but fresh apples, warm spices, lemon juice, arrowroot starch, and a touch of maple syrup, cooked down in a skillet until glossy and fragrant before it ever hits the oven. Every single component is something you can read and recognize, which makes this pie a genuinely stress-free bake. The double-crust design gives you that classic, satisfying slice with bubbling fruit peeking through the vents, and the egg wash ensures a deep, bakery-worthy golden finish. Letting it cool fully before cutting is the one step you really can't rush — the filling sets beautifully and holds its shape cleanly when sliced. Whether you're baking for a crowd or just treating yourself, this is the kind of from-scratch pie that makes the whole kitchen smell incredible.
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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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