Hazelnut Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a golden, flaky crust — these hand pies deliver serious comfort food energy while staying completely grain-free and paleo-friendly. Cassava flour is the real hero here, giving the pastry a tender, rollable texture that behaves more like traditional pie dough than most grain-free alternatives. Solid coconut oil works in place of butter to create those satisfying flaky crumbs, and a touch of arrowroot starch keeps the cinnamon-ginger apple filling thick and jammy rather than watery. For anyone navigating tree nut allergies, packaged paleo baked goods can be a minefield of almond flour and hazelnut-based products — this recipe sidesteps all of that with a completely nut-free ingredient list from crust to filling. The maple syrup and fresh lemon juice round out the filling with just the right balance of sweetness and brightness. They bake up beautifully golden with crimped edges that hold together, making them just as fun to look at as they are to eat. Let them cool for a few minutes before diving 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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