Mustard Free Paleo Cassava Flour Apple Hand Pies
Flaky, golden, and filled with warmly spiced cinnamon-ginger apples, these little hand pies are the kind of treat that feels indulgent without any of the usual ingredient compromises. Cassava flour is the real hero here — it behaves remarkably like all-purpose flour, rolling out smoothly and crisping up beautifully in the oven, so the crust has that satisfying snap and tender bite you'd expect from a classic pie. Solid coconut oil stands in for butter, working into the flour just like a traditional fat to create those irresistible flaky crumbs. The filling comes together in a single skillet, with maple syrup and arrowroot starch doing the heavy lifting to create a glossy, thick apple mixture that won't turn your crust soggy. Every single ingredient in this recipe is straightforward and easy to verify, which makes it a genuinely stress-free bake for anyone navigating hidden additives in packaged goods. A quick egg wash gives each pie that gorgeous bakery-style finish, and the double steam vents mean the filling bubbles and sets perfectly every time. These are ideal for tucking into a lunchbox, serving at a fall gathering, or honestly just eating warm off the baking sheet while no one is watching.
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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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