Pescatarian Paleo Almond & Cassava Apple Pie
Apple pie is one of those deeply comforting classics, and this grain-free version delivers every bit of that cozy, spiced filling wrapped in a beautifully golden crust. The base combines almond flour and cassava flour with solid coconut oil, which gets worked in by hand to create a surprisingly flaky, tender pastry that holds together remarkably well. Maple syrup sweetens both the crust and the filling naturally, while arrowroot starch thickens the apple juices into a glossy, jammy sauce that slices cleanly after cooling. Warm cinnamon and nutmeg round out the filling alongside a bright hit of lemon juice, making every bite taste like the real deal. Since the whole recipe relies on wholesome, minimally processed ingredients — no refined grains, no refined sugar — it fits seamlessly into a grain-free, paleo-style approach without any ingredient swaps or compromises. The dough is genuinely forgiving; if it cracks during rolling, you just press it back together and keep going. Let it cool the full hour before cutting and you'll be rewarded with picture-perfect slices that hold their shape all the way to the plate.
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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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