Mushroom Free Paleo Cassava Flour Apple Hand Pies
These little hand pies are everything you want in a portable dessert — flaky, golden, and stuffed with a warmly spiced apple filling that smells incredible while it bakes. The crust comes together with cassava flour and solid coconut oil, giving you a tender, workable pastry that holds its shape beautifully without any grain-based flour. Maple syrup and a touch of arrowroot starch keep the filling naturally sweetened and perfectly thick, so you get that classic jammy apple bite without any gummy or watery mess. Cinnamon and fresh ginger bring just enough warmth to make each bite feel cozy and intentional. The whole ingredient list is straightforward and clean — no fillers, no grains, no legumes, and absolutely nothing derived from fungi, so you can bake with total confidence. Rolling cassava dough does take a light touch, but the step-by-step process here makes it genuinely approachable even if you've never worked with it before. Serve them slightly warm for the best texture, and don't be surprised when they disappear fast.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!