Pecan Free Paleo Almond & Cassava Apple Pie
Warm spiced apples tucked inside a golden, flaky crust — this pie delivers everything you want from a classic dessert while keeping things completely grain-free and naturally sweetened with maple syrup. The crust comes together from almond flour and cassava flour, worked with solid coconut oil until it forms those perfect coarse crumbles that bake up tender and rich. What makes this approach so satisfying is how forgiving the dough is — if it cracks while you're pressing it into the dish, a little finger-pressing brings it right back together. The filling is cooked down in a skillet first, so the apples soften in their own juices with cinnamon, nutmeg, and a splash of lemon juice, thickening into a glossy, syrupy layer that holds beautifully once the pie cools. Arrowroot starch does the binding work here, keeping everything clean and free from any grain-based thickeners. The egg wash gives the top crust a deep, burnished finish that looks like it came straight out of a bakery window. Just be patient and let it rest a full hour before slicing — that's the secret to clean, picture-perfect pieces every time.
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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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