Wheat Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a tender, golden crust — these hand pies deliver everything you want from a classic fall dessert, built entirely from grain-free, wheat-free ingredients. Cassava flour is the real hero here: it behaves remarkably like all-purpose flour, rolling out smoothly and crisping up beautifully in the oven without any gummy or gritty texture. Solid coconut oil stands in for butter, working into the dough just like a traditional fat to create those satisfying flaky-edged pockets. The filling is simple and deeply fragrant — diced apples cooked down with maple syrup, cinnamon, and ginger, then thickened with arrowroot starch so it stays put inside each little pie instead of running everywhere. A quick egg wash gives the tops that gorgeous amber shine you'd expect from any bakery-worthy pastry. They're portable, shareable, and genuinely impressive for something made without a single grain of wheat in sight. Let them cool just long enough not to burn your fingers, then dig in.
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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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