Vegetarian Paleo Almond & Cassava Apple Pie
Warm spiced apples tucked inside a golden, flaky crust — this pie delivers everything you want from a classic dessert, built entirely from grain-free, plant-forward ingredients. The crust combines almond flour and cassava flour with solid coconut oil, which gets worked in by hand until it forms those satisfying pea-sized crumbles that bake up tender and rich. Maple syrup sweetens both the crust and the filling, so there's no refined sugar anywhere in the recipe — just clean, natural flavor from start to finish. 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, bubbling syrup that holds beautifully once the pie cools. One of the best things about this dough is how forgiving it is — if it cracks while you're pressing it into the dish, you just push it back together and keep going. The egg wash gives the top crust that deep, bakery-worthy golden color that makes it almost too pretty to cut into. Let it rest a full hour before slicing and you'll be rewarded with clean, gorgeous wedges that hold their shape all the way to the plate.
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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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