Yeast Free Paleo Cassava Flour Apple Hand Pies
Warm spiced apples tucked inside a tender, golden crust — these little hand pies are the kind of treat that feels indulgent without any of the usual compromises. Cassava flour stands in beautifully for conventional wheat flour here, giving the pastry a surprisingly flaky, cohesive texture that holds its shape through folding, crimping, and baking. Solid coconut oil works the same magic as butter in a traditional pie crust, creating those coarse, pea-sized crumbs that bake up into something genuinely satisfying. The filling is sweetened with maple syrup and thickened with arrowroot starch rather than cornstarch or any grain-based thickener, so every component pulls its weight without sneaking in anything unwanted. Cinnamon, ginger, and a hit of fresh lemon juice make the apple filling bright and aromatic — the kind of smell that fills your kitchen and makes everyone wander in to ask what's baking. Because the dough comes together with just flour, coconut oil, salt, and ice water, there's no leavening agent needed at all, which makes this naturally free of any fermentation-based ingredients without any awkward substitutions. They're portable, perfectly portioned, and just as good slightly warm as they are straight from the oven.
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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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