Red Meat Allergy Friendly Paleo Almond & Cassava Apple Pie
Apple pie is one of those deeply comforting classics that can feel off-limits when you're navigating food sensitivities, but this version proves it absolutely doesn't have to be. The crust comes together with almond flour and cassava flour worked around solid coconut oil, giving you a tender, golden shell that's genuinely flaky and satisfying — no wheat, no grain, no red meat derivatives anywhere in sight. Maple syrup sweetens both the crust and the filling, while arrowroot starch thickens those glossy apple juices into the kind of jammy, spiced filling that bubbles up through the vents and makes your whole kitchen smell incredible. Cinnamon, nutmeg, and a hit of lemon juice round out the flavor so every slice tastes bright and warmly spiced at the same time. The dough is forgiving — if it cracks during rolling, just press it back together — so even if you're not a seasoned pie baker, you'll pull something beautiful out of the oven. Letting it cool a full hour before slicing is the one step you really can't skip, because that's what turns a bubbling, fragrant pie into clean, picture-perfect slices. This is the kind of dessert you bring to a gathering and nobody asks a single question about what's in it — they're too busy going back for seconds.
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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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