Paleo Cassava Flour Apple Hand Pies

Total time1 hr 30 min

Prep time35 min

Cook time25 min

4.7

(4)

Few things hit harder than a warm, handheld apple pie you can eat without a fork — and this version delivers all that cozy, spiced-apple satisfaction without any grains, refined sugar, or dairy in sight. The crust is built on cassava flour and solid coconut oil, which together create a surprisingly tender, flaky dough that rolls out and crimps just like a traditional pastry. The filling is a quick skillet situation: diced apples cooked down with maple syrup, cinnamon, ginger, and a touch of arrowroot starch to get that glossy, jammy consistency that doesn't leak all over your hands. A brush of egg wash gives each little pie a beautiful golden top straight out of the oven. One batch makes eight hand pies, so they're genuinely great for meal prep, lunchboxes, or a crowd-friendly dessert that nobody will suspect is grain-free. The hardest part is waiting the full ten minutes before you bite in — but trust the process, because that filling stays molten for a while.

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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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