Shellfish Free Paleo Almond & Cassava Apple Pie
Warm cinnamon-spiced apples nestled inside a golden, flaky crust — this pie delivers everything you love about a classic dessert while keeping things entirely grain-free and naturally sweetened with maple syrup. The crust is built from a blend of almond flour and cassava flour, which together create a surprisingly tender, workable dough that rolls out beautifully between parchment sheets without the fuss of traditional pastry. Solid coconut oil stands in for butter, giving the crust those satisfying crumbly layers that shatter just right when you cut through it. The filling gets a quick turn in a skillet so the apples soften and the arrowroot-thickened juices reduce into a glossy, fragrant syrup before the pie even hits the oven — no watery, sunken slices here. A bright hit of lemon juice keeps the filling from tasting flat, while cinnamon and nutmeg make the whole kitchen smell incredible. The egg wash bakes up to a deep, burnished gold that looks like it came straight out of a bakery window. Let it cool the full hour before slicing and you'll be rewarded with clean, picture-perfect wedges every single time.
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!