Seed Oil Free Paleo Cassava Flour Apple Hand Pies
These little hand pies are everything you want in a portable dessert — flaky, golden pastry wrapped around a warmly spiced apple filling that smells incredible while it bakes. The crust comes together with cassava flour and solid coconut oil, which means every single ingredient is free from industrially processed seed oils without any compromise on texture or flavor. Coconut oil works beautifully here, creating those coarse, pea-sized crumbs that bake up tender and just crisp enough at the edges. The filling is sweetened with maple syrup and thickened with arrowroot starch, so the apple juices turn glossy and jammy rather than watery — no cornstarch, no mystery additives. A pinch of ginger alongside the cinnamon gives the whole thing a little warmth that keeps each bite interesting. They're genuinely impressive to pull out at a gathering, and nobody will guess they were made without a single conventional shortcut. Let them cool just long enough not to burn your fingers, then enjoy them straight from the pan.
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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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