Turmeric Free Paleo Cassava Flour Apple Hand Pies
Flaky, golden, and filled with warm spiced apples, these little hand pies are the kind of treat that feels indulgent but is built entirely from wholesome, grain-free ingredients. Cassava flour is the real star here — it behaves more like traditional all-purpose flour than most grain-free alternatives, giving the crust a tender, rollable texture that actually crimps and holds its shape. Solid coconut oil works in place of butter to create those satisfying coarse crumbs that bake up beautifully flaky, while arrowroot starch thickens the apple filling just enough to keep things tidy inside each little pocket. The filling itself is sweetened only with maple syrup and warmed with cinnamon and ginger, so every bite tastes like autumn without any refined sugar or artificial anything. Many spice blends and packaged pie fillings sneak in additives that can be hard to track down, so cooking everything from scratch here keeps the ingredient list completely transparent. A quick egg wash gives each pie that gorgeous amber finish straight from the oven, and the steam vents make sure the filling bubbles and sets perfectly. These are the kind of hand pies you'll want to make on repeat all fall long.
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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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