Seed Oil Free Paleo Almond & Cassava Apple Pie
Warm spiced apples nestled in a golden, buttery-crisp crust — this pie delivers everything you love about a classic dessert without a drop of industrial vegetable or seed oil in sight. Coconut oil stands in as the fat for the crust, working into the almond and cassava flour blend to create those satisfying, flaky-edged layers that make a great pie worth the effort. The filling is sweetened entirely with maple syrup and thickened with arrowroot starch, so you get that glossy, jammy apple filling without any refined or processed additives. Pre-cooking the apples in a skillet before they go into the shell is a smart move — it concentrates the cinnamon-and-nutmeg flavor and ensures the filling sets up beautifully rather than turning watery after slicing. The almond-cassava crust is genuinely forgiving to work with, pressing back together easily if it cracks, which takes a lot of the stress out of rolling and fitting it into the dish. A full hour of cooling after baking is the secret to clean, picture-perfect slices that hold their shape on the plate. Whether you're serving it at a holiday table or just craving something deeply comforting, this is the kind of from-scratch pie that earns serious compliments.
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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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