Nightshade Free Paleo Cassava Flour Apple Hand Pies
These little hand pies are the kind of portable, golden-edged pastry that makes you forget you're working within any dietary boundaries at all. The crust comes together with cassava flour and solid coconut oil, giving it a surprisingly flaky, tender bite that holds its shape beautifully without any grain or legume flours in sight. Inside, diced apples are cooked down with maple syrup, cinnamon, ginger, and a touch of arrowroot starch until the filling is jammy, fragrant, and perfectly thick — no nightshade-derived thickeners or additives needed. Every single ingredient here is naturally free from the tomatoes, peppers, and potatoes that can make so many baked goods and packaged pastries off-limits, so you can dig in without scanning a label. The arrowroot starch does the quiet work of binding those apple juices into a glossy, spoonable filling that stays put once the pies are sealed and crimped. A quick egg wash gives the tops that deep amber color and a satisfying little crunch when you bite through. Whether you're packing them for a road trip or serving them warm at the table, these hand pies are proof that a restricted ingredient list can still produce something genuinely craveable.
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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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