Yeast Free Paleo Almond & Cassava Apple Pie
Warm spiced apples tucked inside a golden, flaky crust — this pie delivers everything you love about a classic dessert without a single grain of wheat or a trace of yeast. The crust comes together from almond flour and cassava flour, worked with solid coconut oil until it forms those satisfying pea-sized crumbles that bake up tender and rich. Maple syrup sweetens both the crust and the filling naturally, while arrowroot starch thickens the apple juices into a glossy, bubbling syrup that smells absolutely incredible in the oven. Cinnamon, nutmeg, and a hit of lemon juice round out the filling with that cozy, balanced flavor that makes apple pie worth every single step. The dough is genuinely forgiving — if it cracks while you're pressing it into the dish, just pinch it back together and keep going. Letting the finished pie rest on a wire rack before slicing is the hardest part, but it's what gives you those clean, gorgeous slices that actually hold their shape. Whether you're navigating dietary restrictions or simply reaching for cleaner ingredients, this is the kind of from-scratch baking that makes the whole house smell like a celebration.
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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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