Pistachio Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels like home, and this grain-free version delivers every bit of that warmth with a crust that's genuinely impressive. The base comes together with almond flour and cassava flour worked around solid coconut oil, giving you a tender, flaky shell that holds its shape beautifully without any wheat or refined ingredients. The filling is a skillet-cooked blend of fresh apples, maple syrup, cinnamon, nutmeg, and lemon juice thickened with arrowroot starch — it turns glossy and jammy before it ever hits the oven, so you know exactly what you're getting. Because every component is made from scratch using whole, recognizable ingredients, there's no guesswork about what's actually in your pie. Tree nut concerns can make desserts tricky, but this recipe relies on almond flour as its only nut-derived ingredient, and the full ingredient list is right in front of you — no hidden surprises from a factory line. The egg wash bakes up to a deep, burnished gold that looks like it came straight out of a bakery window. Let it cool the full hour before slicing and the filling sets into clean, gorgeous wedges worth every minute of the wait.
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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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