Mushroom Free Paleo Almond & Cassava Apple Pie
Classic apple pie gets a grain-free makeover here, and the result is genuinely stunning — a deep golden crust with bubbling cinnamon-spiced filling that smells like autumn in the best possible way. The double-crust is built from a blend of almond flour and cassava flour, worked together with solid coconut oil until it forms those perfect coarse crumbles that bake up tender and flaky. Maple syrup sweetens both the crust and the filling, so every bite has a warm, natural sweetness without any refined sugar. The apple filling is cooked down in a skillet first with arrowroot starch, cinnamon, nutmeg, and lemon juice until it turns glossy and jammy — no raw, watery slices hiding under the crust. Because every single ingredient here is whole-food and straightforward, there's zero guesswork about hidden additives or unwanted extras sneaking into your dessert. The dough is surprisingly forgiving too; if it cracks while you're pressing it into the dish, it presses right back together without drama. Let it cool the full hour before slicing and you'll be rewarded with clean, beautiful 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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