Caffeine Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a flaky, golden crust — these little hand pies are the kind of treat that makes your kitchen smell absolutely incredible. The dough comes together with cassava flour and solid coconut oil, giving you a tender, workable pastry that bakes up beautifully without any grain-based flours. The filling is a quick stovetop cook of diced apples, maple syrup, cinnamon, and ginger, thickened with arrowroot starch so it stays perfectly saucy and doesn't leak all over the pan. Every single ingredient here is naturally free of stimulants, so there's no need to scan labels or swap anything out — it just works as written. The half-moon shape makes them easy to hold and even easier to eat, which is great news if you're packing them for a picnic or handing them off to kids. Cassava flour does absorb water quickly, so the instructions walk you through the dough carefully — follow the cues and you'll get a crust that crimps cleanly and holds its shape. Let them cool just long enough before you bite in, because that filling stays molten for a while and the anticipation is honestly part of the fun.
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!