Artificial Flavors Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples wrapped in a tender, golden crust — these hand pies deliver everything you want from a classic fall treat without a single synthetic shortcut. Every bit of flavor here comes from real ingredients: fresh apples, maple syrup, cinnamon, ginger, and a squeeze of lemon juice that brightens the whole filling. Cassava flour gives the crust a surprisingly pliable, workable texture that rolls out beautifully and bakes up with a satisfying crisp edge, no grain or gluten required. Coconut oil stands in for butter and does a genuinely impressive job creating those coarse, crumbly layers that make a good pie crust worth eating. The arrowroot starch thickens the filling naturally so the juices stay tucked inside instead of leaking all over the pan. These are the kind of portable, handheld pastries that disappear fast at a gathering — and nobody needs to know how clean the ingredient list actually is.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!