Pistachio Free Paleo Cassava Flour Apple Hand Pies
These little hand pies are the kind of cozy, portable treat that makes autumn feel like a whole event. The filling is built from diced apples cooked down with maple syrup, cinnamon, ginger, and a touch of lemon juice until the juices thicken into something almost jammy — sweet, spiced, and deeply satisfying. The crust comes together with cassava flour and solid coconut oil, giving you a tender, flaky shell that holds its shape beautifully without any grain-based flour in sight. Because every ingredient here is straightforward and whole-food based, you never have to second-guess what's hiding in the mix — no nuts, no nut-derived oils, nothing that would raise a flag for anyone avoiding tree nuts. Cassava flour does absorb water quickly, so the recipe walks you through the dough carefully, making this very approachable even if you haven't baked with it before. A quick egg wash and a few fork crimps give them that golden, bakery-worthy finish straight from your own oven. They're equally good warm off the sheet pan or packed up for a picnic — just give that filling a few minutes to cool down before you bite in.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!