Beef Free Paleo Cassava Flour Apple Hand Pies
These little hand pies are everything you want in a portable dessert — golden, crimped edges, a warmly spiced apple filling, and a tender crust that somehow manages to feel both rustic and refined. The magic here is cassava flour, which behaves more like traditional all-purpose flour than most grain-free alternatives, giving you a dough you can actually roll out and crimp without it falling apart on you. Solid coconut oil stands in for butter, working into the flour the same way — fingertips, coarse crumbs, pea-sized pieces — so the crust bakes up flaky and satisfying rather than dense or gummy. The filling is straightforward and genuinely delicious: diced apples cooked down with maple syrup, cinnamon, ginger, and a touch of arrowroot starch so the juices thicken into a glossy, spoonable coating rather than a watery mess. A hit of fresh lemon juice at the end keeps everything bright and balanced. These are completely free of grains, gluten, refined sugar, and dairy, and there is absolutely no animal protein hiding anywhere in the ingredient list — just wholesome, real-food components from start to finish. Serve them slightly warm with a little extra cinnamon dusted on top, and they will disappear fast.
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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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