Walnut Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels almost impossible to reinvent, yet this grain-free version manages to be genuinely stunning. The crust comes together from almond flour and cassava flour worked with solid coconut oil, giving it a tender, slightly crumbly texture that holds its shape beautifully once baked. Maple syrup sweetens both the pastry and the filling, while arrowroot starch thickens the spiced apple juices into a glossy, jammy sauce that smells incredible as it bubbles through the vents. Cinnamon, nutmeg, and a hit of lemon juice keep the filling bright and warmly spiced without being cloying. The dough is genuinely forgiving — if it cracks during rolling, you just press it back together, which makes this far less intimidating than a traditional butter crust. Letting the finished pie rest for a full hour before slicing is the one step you really cannot skip, since that cooling time is what transforms the filling from saucy to perfectly sliceable. Serve it as-is or with a scoop of coconut cream, and nobody at the table will miss the conventional version.
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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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