Shellfish Free Paleo Cassava Flour Apple Hand Pies
These little hand pies are the kind of cozy, portable treat that feels indulgent but is built entirely from wholesome, grain-free ingredients. Cassava flour does the heavy lifting here, creating a tender, pliable crust that rolls out beautifully and crimps just like a traditional pastry — no wheat, no grains, no compromises. The filling is a warmly spiced mix of fresh diced apples, maple syrup, cinnamon, and ginger, cooked down until jammy and thickened with a touch of arrowroot starch so it stays put inside each little pie. Coconut oil replaces butter throughout, keeping everything completely dairy-free while still giving the crust that satisfying, slightly flaky bite. A quick egg wash before baking turns the tops a gorgeous golden brown, making them look like they came straight from a bakery case. They're naturally free from anything ocean-derived, so there's zero need to scan labels or worry about unexpected ingredients sneaking in. Let them cool just long enough not to burn your fingers, then enjoy them warm — they're absolutely worth the wait.
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!