Sesame Free Paleo Almond & Cassava Apple Pie
Warm spiced apples tucked inside a golden, flaky crust — this pie delivers everything you want from a classic dessert while keeping things completely grain-free and naturally sweetened. The crust comes together with almond flour and cassava flour worked around solid coconut oil, giving it a surprisingly tender, buttery texture that holds its shape beautifully when sliced. Maple syrup does the sweetening throughout, both in the crust and in the filling, so there's no refined sugar in sight. The apple filling gets a quick turn in a skillet with cinnamon, nutmeg, lemon juice, and arrowroot starch, which thickens the juices into a glossy, jammy sauce that doesn't turn watery after baking. Because every single ingredient here is whole and straightforward, you never have to second-guess a label or worry about hidden additives sneaking in. The egg wash gives the top crust that deep, burnished color that makes a pie look like it came straight from a bakery window. Just be patient and let it cool the full hour before cutting — the filling sets up perfectly and every slice will hold together like a dream.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!