Turkey Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels like home, and this grain-free version delivers every bit of that warmth and comfort without a single ingredient that comes from a bird. The crust is built on almond flour and cassava flour, worked together with solid coconut oil until it forms those perfect coarse crumbles that bake up golden and tender. Maple syrup sweetens both the pastry and the filling, while arrowroot starch thickens the spiced apple juices into a glossy, bubbling syrup that holds its shape beautifully when you cut into it. Cooking the apple filling down in a skillet before it ever hits the oven is the move that makes this pie exceptional — the slices soften just enough and the liquid concentrates into something deeply fragrant with cinnamon and nutmeg. The dough is genuinely forgiving, so even if it cracks during rolling, a quick press of your fingers brings it right back together. That final egg wash gives the top crust a deep, burnished color 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, gorgeous wedges that taste like pure fall.
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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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