Turmeric Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels like it should be complicated to make grain-free, but this version pulls it off beautifully with a blend of almond flour and cassava flour that bakes up golden, flaky, and surprisingly forgiving. The coconut oil works into the dough the same way cold butter would, creating those satisfying pea-sized crumbles that translate into a tender, layered crust. The filling is all about the apples — six medium ones, cooked down with maple syrup, cinnamon, nutmeg, and a splash of lemon juice until glossy and jammy, thickened naturally with arrowroot starch instead of cornstarch or flour. Every single ingredient here is clean and straightforward, so there's no second-guessing labels or worrying about hidden spice blends that might sneak in unwanted additives. The pre-cooking step for the filling is a small extra effort that pays off enormously, giving you a pie that slices cleanly instead of collapsing into a soupy mess. That hour of cooling time at the end is non-negotiable — it's what turns a bubbling, fragrant pie into something you can actually plate with pride. Whether you're baking for a crowd or just treating yourself, this is the kind of dessert that makes people forget they're eating anything other than a really, really good apple pie.
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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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