Celery Free Paleo Cassava Flour Apple Hand Pies
These little half-moon pies are everything you want in a handheld dessert — flaky, golden pastry wrapped around a warmly spiced apple filling that smells incredible the moment it hits the oven. The crust comes together with cassava flour and solid coconut oil, giving it a surprisingly tender, workable texture that rolls out beautifully without any grain or gluten in sight. Maple syrup and a touch of arrowroot starch bring the filling together into a glossy, jammy center with just the right amount of cinnamon-ginger warmth. Every single ingredient here is naturally free from celery and celery derivatives — no hidden vegetable extracts, no seasoning blends to second-guess, just clean, whole-food components you can verify at a glance. The dough does need a little patience — chilling it and adding ice water gradually are the two steps that make the difference between a crust that holds and one that falls apart. Once you get the hang of the fold-and-crimp technique, these come together faster than you'd expect and look genuinely impressive on a plate. Let them cool for a full ten minutes before you bite in, because that filling stays molten long after the oven is off.
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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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