Peanut Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a golden, flaky crust — these 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, mimicking the tender, workable texture of traditional pastry dough without any wheat or gluten, and the solid coconut oil creates those satisfying flaky layers you'd expect from a proper pie crust. The filling comes together in one skillet, with diced apples, maple syrup, cinnamon, and ginger cooking down into a jammy, fragrant mixture that arrowroot starch pulls into a perfectly thick, glossy consistency. Every single ingredient in this recipe is naturally free from peanuts and tree nuts, so there's no need to scrutinize labels or worry about shared-facility warnings the way you might with store-bought pastries or packaged pie doughs. The individual hand pie format makes them easy to serve, pack, and eat without a fork — ideal for gatherings where you want something impressive but totally stress-free to hand out. Let them cool just long enough to avoid a burnt tongue, and you've got a dessert that tastes like it came from a serious bakery, made entirely in your own kitchen.
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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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