MSG Free Paleo Cassava Flour Apple Hand Pies
These little half-moon pies are everything you want in a handheld dessert — flaky, golden pastry wrapped around a warmly spiced apple filling that smells absolutely incredible as it bakes. The crust comes together with cassava flour and solid coconut oil, which gives it a surprisingly tender, workable texture that holds its shape beautifully without any grain-based flours or additives. Every single ingredient here is straightforward and clean, so you never have to second-guess what's going into your food — no flavor enhancers, no hidden seasonings, just real pantry staples doing their job. The filling is cooked down with maple syrup, cinnamon, ginger, and a squeeze of fresh lemon juice, then thickened with arrowroot starch so it stays perfectly scoopable and doesn't turn your pastry soggy. Folding and crimping each pie is genuinely satisfying, and the egg wash gives them that deep golden finish that makes them look like they came from a proper bakery. They're equally good warm from the oven or at room temperature, making them a great option for packing up and sharing without any fuss.
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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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