Paraben Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a tender, golden crust — these little hand pies deliver serious comfort food energy without a single grain, refined sugar, or synthetic additive in sight. The crust comes together using cassava flour and solid coconut oil, which mimics the flaky, crumbly texture of a traditional pastry in a way that most grain-free flours simply can't pull off. Maple syrup sweetens the filling naturally, while cinnamon, ginger, arrowroot starch, and a squeeze of fresh lemon juice keep everything bright, jammy, and perfectly thickened. Because every ingredient here is whole and unprocessed, you sidestep the preservatives and synthetic compounds that sneak into so many packaged baked goods and store-bought pie fillings. The technique is straightforward — cook the filling down until glossy, chill the dough, roll, fill, crimp, and bake — and the results look genuinely impressive straight off the baking sheet. They're portable, hand-held, and just as good slightly warm as they are at room temperature, which makes them ideal for lunchboxes, road trips, or a cozy weekend treat. Once you smell that cinnamon-apple filling bubbling through the steam slits, patience becomes the hardest part of the whole recipe.
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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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