Nutmeg Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a tender, golden crust — these little hand pies deliver everything you want from a classic fall dessert, built entirely from wholesome, grain-free ingredients. Cassava flour is the real star here, giving the crust a pliable, rollable texture that behaves remarkably like traditional pastry dough without any wheat or grain in sight. Solid coconut oil works in place of butter, getting worked into the flour until crumbly and flaky, while ice water brings the dough together just enough to roll, fold, and crimp into perfect half-moons. The filling leans on cinnamon and ginger for warmth — and notably skips nutmeg entirely, so anyone avoiding that spice can dig in without a second thought. Maple syrup and a squeeze of fresh lemon juice keep the apple mixture bright and naturally sweet, and arrowroot starch thickens everything into a glossy, jammy filling that stays put inside the crust. The individual size makes them easy to serve, share, or stash for later, and that egg wash bakes up into a beautifully burnished top that looks like it came straight from a bakery case. Let them cool just long enough not to burn your fingers — then enjoy every flaky, apple-packed bite.
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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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