Nightshade Free Paleo Almond & Cassava Apple Pie
Warm spiced apples tucked inside a golden, buttery-tasting crust — this pie delivers everything you want from a classic dessert without a single ingredient that falls into the nightshade family. The crust combines almond flour and cassava flour with solid coconut oil, creating a tender, flaky base that holds together beautifully and tastes far more indulgent than you'd expect from a grain-free dough. Maple syrup sweetens both the crust and the filling naturally, while arrowroot starch thickens those glossy apple juices into a perfectly set, sliceable filling. Cinnamon, nutmeg, and a splash of lemon juice round out the flavor so every bite feels deeply cozy and completely satisfying. The technique of pre-cooking the filling in a skillet is a smart move — it softens the apples and concentrates the syrupy liquid before it ever hits the oven, which means no soggy bottom and no watery mess when you cut into it. The dough is genuinely forgiving, so even if it cracks during rolling, a quick press of your fingers brings it right back together. Let it cool the full hour before slicing and you'll be rewarded with clean, beautiful wedges that look like they came straight from a bakery counter.
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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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