Rye Free Paleo Almond & Cassava Apple Pie

Total time2 hr 35 min

Prep time40 min

Cook time55 min

Rye Free Paleo Almond & Cassava Apple Pie

Warm spiced apples nestled in a golden, flaky crust — this pie delivers everything you love about a classic homestyle dessert, built entirely from grain-free, rye-free ingredients. The double crust comes together with almond flour and cassava flour, worked with solid coconut oil until it forms those satisfying pea-sized crumbles that bake up beautifully tender and rich. Maple syrup sweetens both the crust and the filling, while cinnamon, nutmeg, and a splash of lemon juice make the apple filling taste deeply aromatic and just a little bright. Arrowroot starch does the thickening work in the skillet, so by the time the filling goes into the pie dish it's already glossy and perfectly set — no guesswork, no soupy slices. The dough is genuinely forgiving; if it cracks during rolling, you can press it right back together, which makes this approachable even if you don't consider yourself a confident baker. After nearly an hour in the oven, the crust turns a deep, burnished gold and the filling bubbles up through the vents in the most irresistible way. Give it a full hour to cool before you cut in, and you'll be rewarded with clean, gorgeous slices that hold their shape all the way to the plate.

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Ingredients

8 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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