Nitrate & Nitrite Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels like a celebration, and this version delivers every bit of that warm, spiced, golden-crust magic without any of the processed additives or cured ingredients that can sneak into store-bought versions. The crust comes together from almond flour and cassava flour worked with solid coconut oil, giving it a tender, slightly nutty bite that holds up beautifully under a bubbling, glossy apple filling. Maple syrup does all the sweetening throughout — both in the crust and the filling — so you're getting real, recognizable flavor from start to finish. Arrowroot starch thickens the cinnamon-and-nutmeg-spiced apple juices into a syrupy, luscious consistency that sets perfectly after the pie cools, meaning clean, gorgeous slices every time. The technique of pre-cooking the filling in a skillet is a small step that makes a huge difference, ensuring the apples are tender and the liquid is already reduced before it ever hits the oven. Rolling the dough between parchment sheets takes the stress out of working with a grain-free crust, and the recipe is genuinely forgiving — cracks press right back together. This is the kind of pie you bring to a gathering and watch disappear before you've even found a fork.
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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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