High Fructose Corn Syrup Free Paleo Cassava Flour Apple Hand Pies
These little hand pies are everything you want in a portable dessert — flaky, golden, and stuffed with a warmly spiced apple filling that smells incredible while it bakes. The crust comes together with cassava flour and solid coconut oil, giving it a surprisingly tender, pastry-like texture that holds its shape beautifully without any grain-based flour. Sweetness here comes entirely from maple syrup and the natural sugars in fresh apple, so you can feel genuinely good about every bite knowing there are no hidden sweeteners lurking in the dough or the filling. Arrowroot starch thickens the apple mixture into a glossy, jammy center that stays put when you fold and crimp the edges — no soupy mess, no soggy bottoms. A quick egg wash gives each pie that gorgeous amber finish you'd expect from a proper bakery pastry. They're handheld, shareable, and just as satisfying warm from the oven as they are cooled down to room temperature, making them an easy win for lunchboxes, potlucks, or an afternoon treat at home.
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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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