Pescatarian Paleo Cassava Flour Apple Hand Pies
These little hand pies are everything you want in a portable dessert — flaky, golden, and stuffed with warmly spiced apple filling that smells incredible while it bakes. The crust comes together with cassava flour and solid coconut oil, giving it a surprisingly tender, pastry-like texture that holds its shape beautifully when folded and crimped. Maple syrup sweetens the diced apples naturally, while cinnamon, ginger, and a touch of lemon juice make the filling taste bright and complex rather than one-note. Arrowroot starch does the quiet work of thickening those juices so you get a cohesive, jammy center instead of a soggy pocket. The whole process is more approachable than it sounds — the dough just needs a quick chill, and the filling can be made ahead so assembly goes smoothly. A beaten egg wash gives each pie that deep, bakery-style golden finish that makes them look as good as they taste. Let them cool for a few minutes before you bite in, because that filling holds heat like a tiny furnace.
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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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