Rice Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels almost impossible to reinvent, yet this version manages to be just as comforting and impressive as the classic. The crust comes together with almond flour and cassava flour worked into solid coconut oil, giving it a tender, golden crumb that holds its shape beautifully without a grain of rice or wheat in sight. Maple syrup sweetens both the pastry and the spiced apple filling, while arrowroot starch thickens those glossy, cinnamon-laced juices into something truly irresistible. The trick of pre-cooking the filling in a skillet means no soggy bottom and no guesswork — just perfectly softened apples with a syrupy, bubbling consistency that sets cleanly when sliced. Cassava flour is the quiet hero here, lending the dough enough flexibility to roll out and crimp without cracking, which is often the biggest challenge when baking without conventional flours. The egg wash bakes to a deep, burnished gold that looks like it came straight out of a bakery window. Let it cool the full hour before cutting — the wait is genuinely worth it.
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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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