Oats Free Paleo Almond & Cassava Apple Pie
Warm spiced apples tucked inside a golden, flaky crust — this pie delivers everything you love about a classic dessert without a single grain in sight. The double-crust is built from almond flour and cassava flour, which together create a surprisingly tender, workable dough that rolls out beautifully and crisps up to a deep, burnished brown in the oven. Coconut oil stands in for butter, giving the crust those satisfying coarse crumbles that bake into real flakiness, while maple syrup adds just a whisper of sweetness to the pastry itself. The filling is pre-cooked in a skillet so the apples soften and the juices thicken into a glossy, cinnamon-spiced syrup before the pie ever hits the oven — no soggy bottom, no guesswork. Arrowroot starch does the thickening work cleanly, keeping everything set and sliceable once the pie has had time to cool. This is the kind of dessert that genuinely impresses people who have no idea it skips conventional flour entirely, and it's just as at home on a holiday table as it is on a random Tuesday when apple season hits its peak.
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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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