Honey 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 grain-free, whole-food ingredients. Cassava flour is the real star here, giving the crust a tender, rollable texture that behaves surprisingly close to traditional pastry dough without any wheat or refined starches. Solid coconut oil works in place of butter, getting worked into the flour until crumbly and then brought together with ice water for a dough that actually holds its shape and crimps beautifully. The filling leans on maple syrup for its sweetness, so there's no honey involved at any stage — a detail that matters when you're navigating recipes that casually swap one liquid sweetener for another. Arrowroot starch thickens the apple juices into a glossy, jammy coating, and a hit of fresh lemon juice keeps everything bright against the cinnamon and ginger. These bake up golden and firm with a filling that's deeply fragrant and just the right amount of saucy. They're portable, shareable, and genuinely impressive for something that comes together with a short ingredient list and a rolling pin.
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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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