Paraben Free Paleo Almond & Cassava Apple Pie
Warm spiced apples tucked inside a golden, flaky crust — this pie delivers everything you love about a classic fall dessert without a single conventional grain or refined ingredient in sight. The double-crust is built from almond flour and cassava flour, worked together with solid coconut oil until the mixture hits that perfect coarse, crumbly texture before coming together into a surprisingly pliable dough. Maple syrup sweetens both the crust and the filling, while arrowroot starch thickens the apple juices into a glossy, bubbling syrup that sets beautifully once the pie cools. Cinnamon, nutmeg, and a splash of lemon juice round out the filling with the kind of warmth and brightness that makes the whole kitchen smell incredible. For anyone navigating concerns about synthetic preservatives and additives hiding in store-bought baked goods, making this from scratch with whole, recognizable ingredients puts you fully in control of what goes into every bite. The cassava flour gives the crust a tender, rollable quality that holds up to crimping and slicing — no crumbling disaster when you cut into it. Let it rest the full hour before serving and you'll be rewarded with clean, picture-perfect slices every time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!