Seeds 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 pastry without a single grain or seed in sight. Cassava flour does the heavy lifting here, producing a dough that actually rolls out and crimps like a traditional pie crust, which is a genuine achievement for a grain-free bake. Coconut oil replaces butter to keep things fully plant-fat-based, and arrowroot starch thickens the apple filling so it stays jammy and scoopable rather than watery inside the pocket. The filling gets cooked down first with maple syrup, cinnamon, and ginger, so every bite is deeply fragrant and perfectly sweet-tart thanks to a hit of fresh lemon juice. Because every ingredient is whole and straightforward, there's no need to scan labels for hidden seed oils or seed-derived thickeners — the recipe is clean from start to finish. They're handheld, portable, and just as good slightly warm as they are fresh from the oven, making them an easy win for lunchboxes, gatherings, or an afternoon treat you actually feel good about eating.
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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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