Chicken Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a golden, flaky crust — these hand pies deliver everything you want from a classic fall dessert, built entirely from wholesome, grain-free ingredients. Cassava flour is the real star here, giving the pastry a tender, pliable texture that rolls and crimps beautifully without any wheat or gluten in sight. Solid coconut oil stands in for butter, working into the flour just like a traditional fat to create those satisfying flaky layers. The filling comes together in a single skillet, where diced apples soften in maple syrup and warm spices before arrowroot starch pulls the juices into a glossy, thick coating that won't turn your crust soggy. A quick egg wash gives each little pie that irresistible bakery-style shine straight from your own oven. These are completely free of any poultry ingredients — every component, from crust to filling, is plant-based or egg-based, so there's no need to scrutinize labels or swap anything out. They're equally at home as a cozy weekend project or a make-ahead treat that reheats like a dream.
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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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