Pork Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels like a hug, and this version delivers all that warmth and nosiness without any grain-based flour or refined sugar. The crust is built from a blend of almond flour and cassava flour, worked together with solid coconut oil until it forms those satisfying coarse crumbles that bake up tender and golden. Maple syrup sweetens both the crust and the filling, letting the natural flavor of the apples shine through alongside cinnamon, nutmeg, and a bright hit of lemon juice. Pre-cooking the apple filling in a skillet is the move here — it softens the slices and thickens the juices with arrowroot starch so you get that glossy, jammy consistency instead of a watery, sunken mess. The dough is genuinely forgiving, pressing back together easily if it cracks during rolling, which makes the whole process far less stressful than a traditional pastry crust. A proper egg wash gives the top a deep, burnished color that looks like it came straight out of a bakery window. Let it cool the full hour before slicing and you'll be rewarded with clean, beautiful wedges 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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