Xanthan Gum Free Paleo Almond & Cassava Apple Pie

Total time2 hr 35 min

Prep time40 min

Cook time55 min

Xanthan Gum Free Paleo Almond & Cassava Apple Pie

Apple pie is one of those deeply comforting classics that can feel out of reach when you're navigating grain-free and additive-free eating, but this version delivers every bit of that golden, bubbling, cinnamon-spiced magic. The crust is built from almond flour and cassava flour, worked together with solid coconut oil until it forms those satisfying pea-sized crumbles that bake up tender and flaky. Maple syrup sweetens both the pastry and the filling, so there's a warm, caramel-like depth running through every single bite. Arrowroot starch does the thickening work in the filling, keeping everything glossy and cohesive without any gums or grain-based starches — just clean, simple ingredients. The apples get a quick cook on the stovetop with cinnamon, nutmeg, and a squeeze of lemon juice, which concentrates their flavor and ensures the filling sets beautifully once the pie cools. Rolling the dough between parchment sheets makes the whole process surprisingly manageable, and the recipe is genuinely forgiving if the crust cracks during transfer. Let it rest a full hour before slicing and you'll be rewarded with clean, picture-perfect wedges that taste like the real thing — because they are.

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Ingredients

8 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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