Soy Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a golden, flaky crust — these little hand pies deliver serious comfort food energy without a drop of soy anywhere in the recipe. The crust comes together with cassava flour and solid coconut oil, which mimics the way traditional butter creates those satisfying, crumbly layers, making it a genuinely clever swap that actually works. Maple syrup and a blend of cinnamon and ginger give the filling a deep, cozy sweetness, while arrowroot starch thickens everything into a glossy, jammy filling that stays put when you bite in. Because cassava flour absorbs liquid differently than wheat flour, the recipe walks you through adding ice water gradually — a small but important detail that makes the difference between a dough that rolls beautifully and one that falls apart. The result is a hand pie with real pastry texture: tender, slightly crisp at the edges, and sturdy enough to hold in your hand. They're the kind of treat that disappears fast at a gathering, and nobody needs to know they were made without any of the usual suspects.
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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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