Lupin Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a tender, golden crust — these little hand pies deliver everything you want from a classic fall dessert, all built from a short list of wholesome ingredients. Cassava flour does the heavy lifting here, creating a pliable, rollable dough that behaves remarkably like traditional pastry without any grain or legume-based flour in sight. Solid coconut oil works in place of butter to give the crust those satisfying flaky crumbles, while arrowroot starch thickens the cinnamon-ginger apple filling into a glossy, jammy center that stays put when you bite in. Because every ingredient is straightforward and easy to verify, there's no guesswork about what's actually going into your food — a real relief when you're navigating labels at the store. The dough does need a little patience: chilling it before rolling and letting the filling cool completely are the two steps that make the difference between a tidy, crimped pie and a soggy one. Once they come out of the oven golden and fragrant, the hardest part is waiting the full ten minutes before diving in. These are equally at home packed in a lunchbox or served warm on a plate with a drizzle of extra maple syrup.
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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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