Paleo Almond & Cassava Apple Pie

Total time2 hr 35 min

Prep time40 min

Cook time55 min

4.6

(14)

Apple pie is one of those desserts that feels almost impossible to recreate without wheat flour and butter, but this version pulls it off beautifully using a blend of almond flour and cassava flour for a crust that's tender, flaky, and genuinely satisfying. Solid coconut oil gets worked into the dough the same way you'd handle cold butter, creating those coarse, pea-sized crumbles that are the secret to a great pie crust texture. The filling keeps things clean and naturally sweet — thinly sliced apples are cooked down with maple syrup, cinnamon, nutmeg, and a touch of lemon juice, then thickened with arrowroot starch until glossy and jammy. Pre-cooking the filling before it goes into the pie is a smart move that prevents a watery, sunken result and ensures every slice holds its shape. A beaten egg wash gives the top crust that gorgeous deep golden color straight out of the oven. The recipe makes 8 generous slices, so it's a solid choice for a holiday table or any gathering where you want to serve something that looks and tastes completely indulgent. Just be patient and let it cool for a full hour — the filling sets up beautifully and the wait is absolutely worth it.

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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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