Apple Pie with Cassava Crust (Paleo options, No Sugar)

Apple Pie with Cassava Crust (Paleo options, No Sugar)

I was really pleased with the results of this pie.  It was tricky to be sure to make the cassava flour behave but in the end with my usual tricks it did just fine.

It is an offshoot of my Einkorn Apple Pie, but it is one I can get away with indulging in a slice!

Just a quick one today because a friend asked!

Merry Christmas, Everyone. x

Apple Pie with Cassava Crust (No Sugar)

Brenna May
This recipe evolved over the years from my mom’s pie crust recipe…. It is influenced by the Irish love of cream and the Scottish love of whiskey. The credit for that actually goes to one Cindy McGregor who once told me she put vodka in her pie crusts… and it really does affect them. The chemical reaction makes for a very easy and consistent dough, and coupled with the sour cream (I often use milk kefir, but yogurt and buttermilk work too) it is a lovely, flaky and almost always perfect recipe. If you are used to using gluten free or alternative flours as I do the crust can be finicky, so I employ the help of unbleached baking/parchment paper in the process. I always roll out the crusts on parchment paper or a silicone mat with a french rolling pin. I have found it makes pie crusts an enjoyable process rather than one that can ruin a holiday!
Makes enough crust for one medium two-crust pie. Serves 8
Prep Time 30 mins
Cook Time 45 mins
Course American, Dessert
Cuisine American, European
Servings 8


For the Crust:

  • cup/250g grass fed butter or coconut oil for paleo + 1 tbsp ghee
  • 2 cups Otto's Cassava Flour
  • 1 ½ tsp pink salt
  • 1 egg can sub with vegan konjac egg*
  • 2 tbsp sour cream, kefir coconut yogurt or coconut kefir for paleo
  • 1 tbsp brandy bourbon, whiskey or vodka
  • 1 tbsp lemon juice
  • 1 tbsp cold water

For the Filling:

  • 10 Apples peeled, cored and sliced into 3/4" wedges
  • 1 cup Purecane, Allulose or Swerve Can sub with a paleo sugar like Sucanut or Maple Sugar if you can tolerate it.
  • 3 tbsp Cleargel
  • 2-3 tsp cinnamon


For the pastry:

  • With pastry blender or wire mixer attachment, blend butter & sour cream with salt and flour. When mixture is crumbly (don’t let it get doughy), add well-mixed egg-brandy-lemon juice-water mixture. Refrigerate 2-4 hours.

For the filling:

  • Peel, core and slice the washed apples and set into a medium to large bowl.
  • In a small bowl, mi the Purecane or other sweetener, Cleargel and cinnamon together and then shake over and toss with the apple slices. Set aside.

Putting the pie together:

  • Preheat oven to 350°F (175°C)
  • Divide dough into two parts.
  • Roll out first part on a silpat or parchment paper with a bit of cassava flour. When it looks like it will fit over your pie plate, turn the plate over and place it in the centre of the rolled out doe, and flip the whole thing over.
  • Fill with your apple apple mixture and arrange the slices to avoid compression.
  • Roll out remaining dough in the same way on the parchment paper, and this time flip the whole thing over onto the filled pie. If it is sticking to the silpat, pop the whole thing in the freezer on a tray for 2-3 minutes and then try again.
  • Cut around edge of pie creating about 2cm (¾ inch) of overhanging dough.
  • Taking your thumb and index finger of one hand and the thumb of your other hand, press in the edges of the dough until the whole pie is 'sealed'.
  • Cut some personalized holes in the top so the pie doesn't explode in the oven.
  • Bake in preheated oven for 40-45 minutes hour or until crust begins to brown.


* To glaze the top, whip another egg and brush over the top of the pie before baking.
*For vegan, sub with konjac eggs: 1/2 tsp konjac root powder (glucomannan) + 1/4 cup water, whisked and left for 2 minutes to set.  This will not work for the glaze, instead, spray with a bit of liquid coconut oil in a high quality spray bottle like Sally's Organics.
Keyword apple pie, no sugar

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