Alpha Gal Friendly Paleo Cassava Flour Apple Hand Pies
These little half-moon pies hit every note you want from a classic apple pastry — warm spiced filling, a golden crimped crust, and that satisfying hand-held format that makes them feel like a treat. The crust is built entirely from cassava flour and solid coconut oil, which means no wheat, no butter, and no mammalian-derived fats that can make baked goods tricky for people managing alpha-gal syndrome. Cassava flour behaves a lot like all-purpose flour here, rolling out smoothly and baking up with a tender, slightly flaky bite that's genuinely hard to distinguish from a conventional pie crust. The filling is just diced apples cooked down with maple syrup, warming spices, and a touch of arrowroot starch to thicken the juices into a glossy, jammy center — nothing hidden, nothing complicated. Every ingredient is straightforward and easy to source, so you're not hunting specialty aisles or second-guessing labels. The steam vents and egg wash are small details that make a real difference, giving you a beautifully golden top and a filling that sets instead of leaking all over the pan. Let them cool just long enough not to burn your fingers, then enjoy them as-is or with whatever plant-based topping you love.
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Learn more →Ingredients
8 servings
For the crust
- 2 cups cassava flour, plus more for dusting
- ½ tsp fine sea salt
- ½ cup coconut oil, solid (not melted)
- 6–8 tbsp ice water
- 1 large egg, beaten (for egg wash)
For the filling
- 3 medium apples (about 1 lb), peeled, cored, and cut into ¼-inch dice
- 3 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tsp arrowroot starch
- 1 tsp fresh lemon juice
Instructions
- 1
Make the filling: melt 1 tbsp coconut oil in a medium skillet over medium heat. Add the diced apples, maple syrup, cinnamon, and ginger and cook, stirring occasionally, until the apples are just tender and the liquid has reduced slightly, about 6–8 minutes. Stir in the arrowroot starch and lemon juice and cook for 1 minute more, until the juices thicken and coat the apples. Transfer to a bowl and let cool completely, about 20–30 minutes.
- 2
Make the crust: whisk together the cassava flour and salt in a large mixing bowl. Add the solid coconut oil in small spoonfuls and work it into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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