Macadamia Free Paleo Cassava Flour Apple Hand Pies
These little hand pies are the kind of cozy, portable treat that makes you feel like you've really done something special in the kitchen. The crust comes together with cassava flour and solid coconut oil, giving you a tender, flaky shell that holds its shape beautifully without any grain or gluten in sight. Inside, diced apples are cooked down with maple syrup, cinnamon, ginger, and a touch of arrowroot starch until the filling is thick, fragrant, and perfectly spiced. The whole thing is naturally free from tree nuts of any kind — the fat here comes entirely from coconut oil, so there's no need to scrutinize labels or worry about sneaky nut-based ingredients. Cassava flour can be a little finicky, but the instructions walk you through exactly how much ice water to add so the dough comes together without turning sticky or falling apart. A quick egg wash gives each pie that gorgeous golden finish, and the fork-crimped edges make them look like they came straight from a bakery. Let them cool just long enough not to burn your fingers, then enjoy them warm — they're genuinely hard to stop at one.
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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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