Soy Free Paleo Almond & Cassava Apple Pie
Few things signal the arrival of cozy season quite like a bubbling apple pie cooling on the counter, and this one delivers all that warmth without a drop of soy in sight. The crust is built on a clever blend of almond flour and cassava flour, worked together with solid coconut oil until it forms those satisfying pea-sized crumbles that bake into something genuinely flaky and tender. Maple syrup sweetens both the crust and the filling, so there's no refined sugar or mystery syrups to second-guess. The apple filling gets a quick turn in a skillet with cinnamon, nutmeg, lemon juice, and arrowroot starch, which thickens everything into a glossy, spiced syrup that holds together beautifully when you slice into it. Soy has a way of sneaking into store-bought pie crusts and pre-made fillings through oils and emulsifiers, so making this from scratch with these straightforward ingredients is genuinely the cleanest route to a classic dessert. The dough is forgiving — if it cracks during rolling, just press it back together — which makes this approachable even if you don't consider yourself a confident baker. Give it the full cooling hour before you cut in, and you'll be rewarded with clean, gorgeous slices that taste like the real deal.
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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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