Gelatin 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 feels indulgent without any of the usual compromises. The crust comes together with cassava flour and solid coconut oil, which mimics the crumbly, tender texture of a classic pastry without any grain or dairy. One thing that trips up a lot of fruit pie recipes is the thickener — many conventional versions rely on gelatin-based products or additives, but here arrowroot starch does the job beautifully, giving the apple filling a glossy, jammy consistency that holds together perfectly inside each pocket. Maple syrup and a hit of fresh lemon juice round out the filling with brightness and depth, so every bite tastes genuinely homemade. The dough does require a little patience — cassava flour drinks up water fast, so adding the ice water gradually is the key to a crust that rolls out smoothly and crimps without cracking. Once they come out of the oven golden and fragrant, the hardest part is waiting the full ten minutes before biting in. These are ideal for packing up, sharing, or just eating warm off the baking sheet with zero regrets.
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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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