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Winter is around the corner, but the weather here persists with sunny skies and warm temperatures. My potted herbs are still happy outside on the deck, despite the fact that our car had a light frosting on it this weekend. Apples are just coming into season, and I have to do something with the delicious, crisp apples.

Time for some baking.

I love baked apple anything. Apple pie, apple cobbler, apple crisp, baked apples with cinnamon,

Literally anything.

Which is why I just had to make some hand pies, something I haven’t had in a long time, and certainly not Paleo hand pies! These delicious pies are small enough for you to hold, and contain the filling without any mess. These are made with cassava flour, which I have found to be an amazing substitute for wheat in make any kind of pastry recipe.  They taste amazing! These hand pies are also kid approved and easy to freeze after baking and reheat later!

But the best part?

No sugar!

Which is always a win-win!

Paleo AIP Apple Hand Pies

Ingredients

• 2 Granny Smith apples
• 1 teaspoon cinnamon
• 1 1/4 cups cassava flour
• 1 tbs gelatin (Paleo sub 1 egg and reduce water by 1/4 cup)
• 1 tsp salt
• 1/2 cup coconut butter (softened for ten seconds in  microwave)
• 2 tbs maple syrup
• 3/4 cup water

Equipment

• Parchment paper
• Baking sheet
• Vegetable peeler
• Chef’s knife
• Sauce pot
• Heat safe spoon or ladle
• Medium mixing bowl
• Small mixing bowl
• 2×3 paper rectangle

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet/stone with parchment paper.
2. Peel, core, slice and dice apples. Place in medium saucepot with cinnamon and coot down on medium heat until soft. Remove from heat.
3. Combine cassava, gelatin, and salt in a medium sized bowl and mix well with a fork.
4. In a small bowl add softened coconut butter, and using a hand mixer or your hands, cream coconut butter. Add maple syrup and water until completely combined.
5. Add liquid ingredients to dry ingredients and mix with a fork until you have a workable dough.
6. Roll the dough out between two pieces of parchment until very thin, but still pliable.
7. Score the dough with a knife (I like to cut out a piece of parchment as a guide) into even rectangles or square (optional: use a cookie cutter of any size). My pop tarts were about 2 inches by 3 inches.
8. Remove one square from the parchment using a pancake spatula and place on pre-lined baking sheet.
9. Add one tablespoon of fruit to center of transferred square. Wet the edges of the square with water to help seal the top square.
10. Select another square and gently place it over the jam (this is your top square).
11. Gently press the edges of the pop tart to seal. I use a fork to imprint the edges after sealing.
12. Repeat steps 7-10 until all squares are done!
13. Bake for 2o minutes or until the edges are a nice, golden brown.