Red Meat Allergy Friendly Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a golden, flaky crust — these hand pies deliver serious comfort without a single ingredient that would raise a red flag for anyone avoiding red meat or the hidden animal-derived additives that can sneak into conventional pastry. The crust comes together with cassava flour and solid coconut oil, giving it a tender, buttery texture that's genuinely impressive for a grain-free dough. The filling is all about those diced apples cooked down with maple syrup, cinnamon, ginger, and a touch of arrowroot to get that perfectly thick, jammy consistency that doesn't leak all over the place. Every component here is straightforward and plant-forward, so you know exactly what you're eating — no mystery fats, no questionable shortening, no surprises. The individual hand pie format makes them easy to serve at a gathering or pack up for a snack on the go, and that egg wash gives each one a gorgeous, bakery-worthy shine. Let them cool for a few minutes before you bite in, because that filling stays molten longer than you'd expect — worth the wait every single time.
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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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