Oats Free Paleo Cassava Flour Apple Hand Pies
These little half-moon pies are everything you want from 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 creates a surprisingly tender, workable dough that rolls out beautifully without any grain-based flours in sight. That matters a lot when you're navigating a diet that rules out oats and the many flour blends that sneak them in — every single ingredient here is clean and straightforward. The filling is sweetened with maple syrup and thickened with arrowroot starch, so the apples stay jammy and glossy rather than watery inside the pastry. A hit of cinnamon, ginger, and fresh lemon juice keeps things bright and complex rather than one-note sweet. The technique is approachable — just be patient letting both the filling and the dough chill before assembly, and the rest comes together easily. These are equally at home on a weekend brunch spread or tucked into a lunchbox for something a little special.
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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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