Carrageenan Free Paleo Cassava Flour Apple Hand Pies
Flaky, golden, and filled with warmly spiced cinnamon-ginger apples, these little hand pies are the kind of treat that makes it hard to believe they're made without any conventional ingredients. Cassava flour is the real star here — it behaves remarkably like all-purpose flour, giving the crust a tender, rollable texture that holds together beautifully without any grain or gluten. Solid coconut oil works in place of butter, getting worked into the dough until it forms those satisfying coarse crumbs that bake up into proper pastry layers. The filling comes together in a skillet with maple syrup, fresh lemon juice, and a touch of arrowroot starch to thicken everything into a glossy, jammy apple mixture that won't make the crust soggy. Many store-bought pastries and pie fillings rely on additives and thickeners that can be hard to track down on labels, so making these from scratch means you know exactly what's inside every bite. The egg wash gives each half-moon a gorgeous amber finish, and that fork-crimped edge makes them look like they came straight from a bakery. Let them cool just long enough not to burn your fingers — then enjoy them warm.
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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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