Mustard Free Paleo Almond & Cassava Apple Pie
Classic apple pie gets a grain-free makeover here, built on a crust that combines almond flour and cassava flour for a tender, golden shell that actually holds together beautifully. Coconut oil stands in for butter, and a touch of maple syrup adds just enough sweetness to make the pastry taste like a treat on its own. The filling is pure, simple comfort — warm cinnamon, a hint of nutmeg, lemon juice, and arrowroot starch to thicken those glossy apple juices into something that slices cleanly after cooling. Every single ingredient is naturally free from mustard and mustard derivatives, so there's no label-scanning or cross-contamination anxiety to navigate. Pre-cooking the apples in a skillet before baking is a smart move that prevents a soggy bottom and gives you that jammy, concentrated flavor in every bite. The dough is forgiving enough for beginner bakers — if it cracks while you're pressing it into the dish, just push it back together and carry on. Let it cool the full hour before cutting and you'll be rewarded with a slice that holds its shape and tastes like the best version of a fall classic.
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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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