Cashew Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a flaky, golden crust — these little hand pies deliver everything you want from a classic fall dessert, built entirely from grain-free, whole-food ingredients. Cassava flour is the real star here, giving the crust a tender, pliable texture that rolls out beautifully and crimps like a dream without any grain-based flour in sight. Coconut oil stands in for butter, working into the dough to create those satisfying coarse crumbs that bake up light and slightly crisp at the edges. The filling is simple and deeply fragrant — diced apples cooked down with maple syrup, cinnamon, and ginger, then thickened with arrowroot starch so every bite holds together instead of turning soggy. A splash of lemon juice keeps the sweetness bright and balanced. These are the kind of portable, handheld treats that work just as well packed in a lunchbox as they do served warm off the baking sheet, and because every ingredient is straightforward and easy to source, there's no label-reading stress involved. Let them cool for a full ten minutes before you bite in — the filling stays molten longer than you'd expect, and the wait is absolutely worth it.
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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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