Pregnancy Friendly Paleo Almond & Cassava Apple Pie
Apple pie is one of those deeply comforting desserts that feels like it should be off-limits the moment you start navigating a more careful way of eating — but this version proves otherwise. The crust comes together with almond flour and cassava flour, both naturally grain-free, and solid coconut oil works in place of butter to create that satisfying, slightly crumbly texture you want in a good pie shell. Maple syrup sweetens both the crust and the filling, so there's no refined sugar to second-guess, and arrowroot starch thickens the apple juices into a glossy, spiced syrup without any cornstarch. The filling gets a quick cook on the stovetop with cinnamon, nutmeg, and a splash of lemon juice, which means the apples go into the oven already tender and fragrant — no guesswork about whether the center will be underdone. Eggs appear in both the dough and the egg wash, giving the crust structure and that gorgeous deep-golden finish after nearly an hour in the oven. Letting the finished pie rest on a wire rack before slicing is the one step worth being patient about, because it's what keeps every slice clean and picture-perfect. Warm, spiced, and made entirely from whole-food ingredients you can feel good about, this is the kind of dessert worth making from scratch.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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, beatenIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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