Turkey Free Paleo Cassava Flour Apple Hand Pies
These little half-moon pies are everything you want from a handheld 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 mimics the texture of a classic butter-and-wheat dough without any grain or dairy. Cassava flour can be a bit finicky with hydration, but the recipe walks you through adding ice water gradually so the dough comes out just right — cohesive, rollable, and sturdy enough to hold a generous scoop of filling. The apple filling itself is cooked down with maple syrup, cinnamon, ginger, and a touch of arrowroot starch, so it thickens into a glossy, jammy center that won't turn your crust soggy. A quick egg wash gives the tops that beautiful bakery-style shine before they go into the oven. These are naturally free from any poultry-derived ingredients, and every component is straightforward and easy to source. Whether you're serving them as a cozy dessert or a shareable snack, they disappear fast — so consider doubling the batch.
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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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