Artificial Food Coloring Free Paleo Cassava Flour Apple Hand Pies
These little hand pies are everything you want in a portable dessert — flaky, golden, and packed with a warmly spiced apple filling that smells incredible as it bakes. Every ingredient here is straightforward and recognizable, which means no synthetic dyes, no artificial colors hiding in a store-bought crust, and no second-guessing the label on a packaged filling. Cassava flour does the heavy lifting in the pastry, giving you a tender, pliable dough that rolls out beautifully and crisps up in the oven just like a classic pie crust. The filling comes together in one skillet with real apples, maple syrup, cinnamon, ginger, and a touch of arrowroot starch to thicken everything into a glossy, jammy center. A squeeze of fresh lemon juice brightens the whole thing and keeps the flavors from feeling flat. The egg wash gives each pie that gorgeous amber finish without any artificial color needed — just honest browning from the oven. They're the kind of treat you can hand to anyone at the table without a single worry about what's inside.
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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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