Wheat Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that can feel completely off-limits when you're avoiding wheat, but this version proves that the classic is absolutely achievable without a single grain of it. The crust comes together using almond flour and cassava flour, with solid coconut oil worked in by hand to create that satisfying, flaky-crumble texture you want in a proper pie shell. Maple syrup sweetens both the crust and the filling, keeping everything cohesive and naturally flavored from top to bottom. The apple filling is cooked down in a skillet with cinnamon, nutmeg, arrowroot starch, and a splash of lemon juice until it turns glossy and jammy — no floury thickeners needed. Arrowroot does a beautiful job here, giving the filling that set, sliceable consistency once the pie has had time to cool. The dough is genuinely forgiving to work with; if it cracks while you're pressing it into the dish, it pinches back together easily, which makes the whole process far less stressful than a traditional pastry crust. Warm from the oven with a deep golden top and bubbling fruit peeking through the vents, this is the kind of pie that earns a permanent spot in your fall rotation.
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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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