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Paleo Apple PiePaleo Apple Pie with Cashew Almond Crust anyone ? This apple pie is made with a Cashew Almond crust, 100% low carb and super easy to make in a minute in your food processor. It makes a delicious crust for any clean eating recipe this holidays – especially a paleo apple pie.

Paleo Apple Pie | A low carb Crispy Cashew Crust to die for!

You know how much I love grain free pie crust right? I shared so many with you on the blog, my coconut flour pie  crust and almond flour pie crust are your all time favorite. But, honestly, I recently get even more addicted to this cashew almond crust. I love the crunch of cashews and the whole texture. And also how easy this crust is to make.

Paleo Apple PieAll you need are 6 ingredients:

  • Whole cashew nuts – unsalted roasted or not as you prefer
  • Almond meal – also know as almond flour or ground almond – everything works it is the same ingredient!
  • Eggs
  • Coconut oil – don’t use other oil it won’t work
  • Maple syrup or sugar free crystal sweetener if you watch the carbs
  • Vanilla
  • Cinnamon – optional but highly recommended to goes with this apple filling

paleo pie crust

My tips: make sure you are using unsalted cashews or it will taste weird. You can use this crust for any sweet pie, don’t pre bake the crust, bake the crust and your filling at the same time – whatever you make a lemon pie or pumpkin pie. When the filling is set it means it is baked.

Cashew Almond Pie Crust rolling tips

Grain free crust are not difficult to make it is just a different type of crust, that don’t perfectly roll as a regular crust. I explain!

Paleo apple pie

To perfectly roll my grain free crust I recommend to:

  1. Roll the crust between two sheets of plastic wraps to avoid the crust to stick on the roller
  2. When rolled to your favorite thickness, remove the first plastic wrap layer, flip over the pie pan
  3. The crust breaks easily that is OK! Press the pieces of dough that break into the pie pan using your fingers. Process as you will do with kids playdoh until you evenly cover the pie pan, no holes. Trust me this is easy and it will deliver a great crust
  4. Use a removable pie pan to easily un mold after baking !
  5. Cool down 1 hour in the mold – grain free crust gets harder when fully cool it means it won’t break when you un mold.

The crust is really tasty, crispy with a lovely flavor of cinnamon and vanilla. It is a very simple recipe that can be make ahead. You can store the crust in the fridge for 24 h, bake the paleo apple pie the morning before your event.

Paleo Apple Pie

So first why is it a perfect apple pie for diabetics too ?  Simply because the crust do not use any flour or sugar and the filling use nut milk – no lactose. This apple pie recipe is one of my best low carb recipes for diabetics.

Paleo Apple Pie

Enjoy the lovely paleo apple pie !

carine claudepierre

Paleo apple pie

Paleo apple pie

Paleo Apple Pie with Cashew Almond Crust. Low carb, easy and delicious holidays desserts.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Author: Carine
8 slice/people
Leave A Review Print The Recipe


Cashew Almond Meal Paleo Crust

Apple Filling

Mold preparation


Cashew Almond Meal Paleo Crust

  • Preheat oven to 350 F (180 C)
  • Using your hands, rub coconut oil over a 9 inch pie pan - I used a removable bottom pie pan for this recipe as it is easier to unmold without breaking the crust
  • In a food processor, with the S blade attachment, add all the cashew crust ingredient. Process until the cashews breaks in pieces and comes together with the rest of the ingredients to create a ball. It should not take more than 1 minutes on high speed.
  • If it does not form a ball yet, stop the food processor and gather the ingredients together with your hands into a ball.
  • Wrap the dough ball in a piece of plastic wrap. Refrigerate 5-10 minutes. This is optional but I found it easier to roll then! 
  • Remove from the fridge, place the dough ball between two sheets of plastic wrap - this will prevent the roller to stick to the dough. Roll until thin - about 3 mm thick.
  • Remove the first plastic wrap layer and flip over the prepared greased pie pan. It may break as it is a soft dough. That is ok! us your finger to press the dough on the pan where you have missing pieces - like you will do with playdoh. 

Apple filling

  • Arrange the thinly sliced apples slices. Set aside. 
  • In a bowl whisk with a fork the eggs, almond milk and maple syrup.
  • Pour the egg/milk batter over the apples.
  • Bake the crust with apple filling for 35 minutes at 350 F (180 C) or until golden.
  • Cool down in the pan before you un mold. I usually wait for an hour to make sure it is fully cool down then push the bottom of my loose bottom pie pan to safely un mold the pie without breaking the crust. 
  • The crust will get harder when it reach room temperature that is why it is better to wait before you un mold.
Pumpkin filling: for pumpkin filling process the same as for the apple, don't pre bake the crust. Bake everything at the same time.
Baking tips: to prevent the border of the crust to get too dark when baking cover your pie with a piece of foil after 15 minutes of baking. 
Nutrition Facts
Paleo apple pie
Amount Per Serving (8 slices)
Calories 421 Calories from Fat 272
% Daily Value*
Fat 30.2g46%
Carbohydrates 29.7g10%
Fiber 4.9g20%
Sugar 16.7g19%
Protein 12.7g25%
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition panel is for one slice of paleo apple pie. This recipe serve 8 slices.

Nutrition panel for the CRUST ONLY ! NO FILLING, per serve, based on 8 serves per crust.

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    • I love nutmeg and apple too, such a delicious combo! I never tried to freeze the pie but I am sure it will goes very well. Enjoy the recipes on the blog, XOXO Carine.

  1. Hi. Tried this today with no substitutions and it did not set. I left in the oven an extra 20 minutes. I’m letting it cool and hoping it will continue to set.

  2. Do you cook your pie in a dark metal pan? A light metal pan? A ceramic pan? Clear glass? Different materials affect cooking times and when I made this in a glass pan and cooked 35 min (for pumpkin pie) it burned. I have other tart pans and the like that I could use for next time. I definitely want to try this again!

    Thank you so much for sharing your recipe 🙂

    • I always use a non stick round tart quiche pan with removable bottom as you can see here. That is what I love for this paleo crust. I am so sorry to hear it brunt in your glass pan ! Also, make sure you check the cooking every 10 minutes after 20 minutes to see how it goes as it can cook faster depending on your filling as well. Let me know. XOXO Carine.

  3. 5 stars
    Hi! I just made this and it smells amazing! We’re not eating it until tomorrow though. Should I refrigerate overnight? Thanks!

    • Thank you so much for the lovely comment! I would keep my pie in the pantry in a cake bo to avoid to dry but no need to store in the fridge for 24 hours, especially if it is not summer where you live (I live in NZ so in November it is hot and I will store mine in the fridge ! ). Enjoy the pie, XOXO Carine.

    • Hi, I would not recommend butter in this recipe. Coconut oil solidify at room temperature giving a nice crispy crust to this apple pie. I tried butter and the crust is not as crispy at room temperature, it is softer and it is not as tasty to me. Enjoy the recipe my friend! XOXO Carine

  4. COULD I substitute better for the coconut oil. I know you said other fats won’t work… just curious to know if you tried butter or ghee.
    Thank you.

  5. I’m dying to try this for Christmas with pumpkin….bake the crust for awhile first or with the filling from the start?

    • Hi ! Merry Christmas my friend. You don’t need to prebake this crust. Bake the crust and pumpkin filling at the same time until the filling is set and pie borders are golden/brown. If the filling is not set and you want to keep the border lightly brown (not too dark) cover the pie after 15 mintues baking it will prevent that ! Enjoy the recipe, XOXO Carine.

    • Hi Lily, It will work but I noticed that walnuts released more oil than cashews or macadamia. That is why I always prefer the other nuts to make baked nut crust. I have got a walnuts almond crust on the blog too if you prefer. I used it for blueberry tart, the crust recipe is here. Enjoy the recipe and let me know how it goes! xoxo Carine.

    • Hi Lynn Marie! Thank you for your lovely comment. You will love this paleo pie crust – super crispy and tasty with any sweet filling. Thanks for reading me and testing more and more recipes ! Talk to you soon here. Carine.

  6. 5 stars
    What happened to the recepie? I made it for Thanksgiving and everyone really liked it and now I want to use the crust for a different pie for Christmas.

    • Hi Tina, Thanks for your comment. I would never know that the recipe had disappear without your comment! It is all good now! I changed the recipe plugin that display recipe on the blog and it seems to create some bug on my old famous recipe. Enjoy the crust and Merry Christmas! Let me know how you will adapt the recipe filling 🙂 I am always curious to try new recipes too. Carine.

  7. 5 stars
    Hi there,
    Just wondering if I should be running the cashews through the food processor to make a powder prior to adding them to my Kitchen aid stand mixer with the rest of the crust ingredients?

    • Hi Sam, I am glad you love this crust !I never tried your suggestion which looks ok but I usually prefer to process everything together into the food processor as it is much easier to see when the crust is ready. It form a ball, the ingredients are coming well together. If you process the cashews first it should work as well but make sure it is not over processed as you don’t want a cashew butter or on the opposite you don’t want huge pieces of cashews. And also, I am a lazy cook so I love to clean only one bowl and making everything into the food processor save cleaning time :). Let me know if you try you option and how it goes! Enjoy! Carine.

  8. Can you please tell me what size the pie pan is that you’re using? Would this work in a cheesecake pan with a removable bottom and sides as well? Thanks!

      • 5 stars
        Hi Carine, I have another question about the number of eggs to use in this recipe. I’m not sure what a size 6 or 8 egg is.. can you please tell me how much egg is needed in terms of cups? I’m assuming that’s an important quantity to determine to help the pie set.. Thanks!

        • Hi Joanne, How are you? Size 6 eggs refers to the ‘smallest’ egg size – it is actually the size of any regular eggs but in New Zealand we also have some size 8 that are larger that is why I added this extra information. In this pie recipe I used regular eggs – size 6, the one you will find anywhere in store. For this apple pie filling you will need 4 eggs, regular size. I updated the recipe for you now. I hope it helps. Enjoy! It is a great pie. Carine.

    • Hi Heather, You do not need to grind them into a powder. Simply add all the ingredients into your food processor and it will comes together as a ball after 2-3 minutes on high speed. It is ok if you have small bites of cashews in the crust, even better as it will add some crisp to the pie crust. I hope you give it a try and enjoy it ! see you soon on the blog . Carine. xx.

  9. 5 stars
    Made this last night and it was so good, it cooked beautifully and the filling set really well. Everyone was amazed how good it tasted too.

  10. I just pulled this from the oven, and while it smells great, and the crust looks beautiful, the custard doesn’t appear to have set. I am letting it cool and hoping that will do the trick. I DID make a substitution though. I used coconut milk instead of almond – which I am sure has more fat, but I’m not sure why it would be so loose. I actually left it in for an extra 10 minutes. :/

  11. 5 stars
    Hi, first of all amazing recipe, secondly, what I don’t understand (my mistake) is the coconut oil, I suppose that here in Italy it is just a little bit harder to find it, so if I need it only to grease the pie mould I can change it with butter, or other vegetable oil? Or it is used also into the crust ingredient?
    Thank you in advance, I’m organizing so I can do it in the weekend.
    a kiss from Italy

    • Hi Francesca, Thanks for your nice comment! So yes you need coconut oil as a main ingredient for the crust. I am not sure it will work with other oil. Coconut oil has a very specific texture (solid at room temperature) that will help the crust to hold together after it is baked. I recommend to look at health shop or organic shop in your country. You should find some in those places. Happy baking! see you soon on the blog 🙂

      • Oh, thank you very much for the explaination. So as soon as I can, I will sturt the coconut oil hunting! So finally I would be able to cook this amazin recipe. see you! 🙂

  12. I do not see the oven temperature listed in the recipe. Can you tell me at what temperature you are baking this pie?

  13. 5 stars
    Alright, I was getting ready to make this because it looks fantastic, have all my ingredients ready and call me crazy but I do not see the oven temperature anywhere in the recipe?? HELP!!

    • Hi Sam, Did you believe that I have never made a pumpkin pie in my wholelife ? 🙂 It is probably because I am French and it is more a US recipe. Anyway all I can tell is the crust support the egg+milk mixture of this apple pie so it should be ok with other filling with a similar consistence. I even believe that the less liquid it is the filling the better in will goes. Another option if your filling do not has to go in the oven or not as long as 25 minutes, it is to pre cook the crust before pouring your filling. Make sure you make tiny hole using a fork in the crust before baking. I did that with a smilar crust on my lemon curd tart recipe here and it works well. Happy baking!

    • Hi Hope, Thanks for spotting the typing mistake 🙂 Sorry about that. I gave a little update to the recipe. So yes the batter in which the apples are cooked is a mix of almond milk and eggs. As you can see on the picture the batter hold together after baking. So the almond meal is used for the crust and the almond milk is used for the pie filling.