
Warm spiced apples tucked inside a golden, flaky crust — these little hand pies deliver serious comfort without a single legume in sight. Cassava flour does the heavy lifting here, standing in for conventional wheat flour and producing a dough that actually rolls out beautifully and crimps like a dream. Coconut oil replaces butter to keep everything grain- and legume-free, and arrowroot starch thickens the filling so you get that glossy, jammy apple center rather than a watery mess. The maple syrup, cinnamon, and ginger bring just enough warmth to make the whole kitchen smell like autumn. Because every component is straightforward and whole-food based, there's no label-reading anxiety — you know exactly what's going in. They're perfectly portable once cooled, which makes them just as good for a lunchbox or a picnic as they are fresh off the baking sheet.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings












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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
