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PALEO FRIED APPLE PIES

July 28, 2015 by predominantlypaleo 18 Comments

 

There is a big giant milestone about to happen, a few actually – and I promised you beauties that when I started reaching a certain goal, I would make you apple pie in celebration. Actually, I promised I would make you PALEO FRIED APPLE PIES, which makes it that much more exciting.

So between The New Yiddish Kitchen manuscript, the Down South Paleo launch, and about 100 other irons in the fire, I finally got around to making these for y’all! And I hope you’ll find that they are certainly worth waiting for!!!

I’ve used Otto’s Cassava Flour for a flaky delicious crust that feels like there is all kinds of gluten up in there. But there’s not – in fact there are no nuts either! So this recipe is free of grain, gluten, dairy and nuts, which makes it a great option for LOTS of reasons!

Ingredients:

For the Filling

  • 2 medium green apples, finely diced
  • 2 tablespoons brown butter ghee, coconut oil, or avocado oil
  • 1/4 cup coconut palm sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch nutmeg
  • 1 tablespoon 100% maple syrup
  • Pinch sea salt

For the Crust:

  • 1 cup cassava flour
  • 1/4 cup palm shortening, melted
  • 2 tablespoons dairy free milk (or more if needed)
  • 1/4 cup coconut palm sugar
  • Pinch sea salt
  • 1 pastured egg
  • Avocado oil for frying
  1. To make these, I used a ravioli stamp like THIS ONE. If you choose to assemble yours differently, make sure you pinch the edges of the crust together well so they do not open up while frying
  2. In a saucepan over high heat, combine all of your filling ingredients and stir
  3. Bring to a simmer and continue cooking for about 10-15 minutes or until the liquid begins to evaporate and the apples are soft, the sauce should reduce and be almost caramel-like
  4. While your apples are cooking, combine your crust ingredients; mix them well by hand
  5. The mixture should not be so crumbly that it falls apart, yet not so wet that you cannot work with it
  6. Note: If the dough is crumbly, add another teaspoon  of dairy free milk at a time until you have the desired texture; if you add too much liquid, add in a teaspoon of cassava flour at a time until you have the desired texture
  7. Preheat 1/4 cup avocado oil, coconut oil or ghee in a large skillet
  8. Now pinch off around 1-2 tablespoons of dough, roll it into a ball by hand and then flatten until your dough “disc” is about 1/8 inch thick
  9. Once your apple mixture is ready, place about a teaspoon in the center of your disc, do not overfill
  10. Then make another disc, place it on top of the original apple topped disc and then use your ravioli stamp to press downwards until the edges are sealed; repeat with remaining dough and filling
  11. Once your oil is heated, gently place a few of the assembled “pies” into the skillet
  12. Turn them over carefully once the undersides begin to brown nicely
  13. Remove from oil and place on a towel lined plate to cool slightly
  14. Note: In order to cook the edges of the “pies”, you can use a spatula to lift them up and submerge the uncooked dough into the oil for several seconds, turning them as needed
  15. Serve warm, garnished with cinnamon if desired
  16. To reheat, place in the oven at 350 for 10 minutes or until desired temperature is met

Paleo Fried Apple Pies

Paleo Fried Apple Pies

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Filed Under: baked goods, dairy free, gluten free, grain free, nut free, paleo, refined sugar free, snacks, soy free, treats, Uncategorized, yeast free

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Comments

  1. Marsha A says

    July 28, 2015 at 11:36 pm

    It’s like I’m stalking this recipe/you. LOL. But, I love it! this is goin g to be the first thing I make once I get that prize pack. So excited! With the dough, can you not roll the whole thing out like when making biscuits? Not sure how it holds up.

    Reply
    • predominantlypaleo says

      July 28, 2015 at 11:39 pm

      It doesn’t roll out quite that well, you can try but I found it easier to do individuals.

      Reply
  2. Marilyn Ayers says

    July 29, 2015 at 6:26 am

    Can you suggest an alternate to Palm oil if you think it would work.
    Thank you. Looks wonderful!

    Reply
    • predominantlypaleo says

      July 29, 2015 at 6:16 pm

      You could try another fat like coconut oil, they may be less flaky, I haven’t tried.

      Reply
      • Marilyn Ayers says

        July 31, 2015 at 11:13 am

        Thanks I’ll give it a go. Cheers

        Reply
  3. Kathleen says

    July 29, 2015 at 2:38 pm

    These look divine! I can’t wait to make these. For the ravioli stamp, do you use the 2-inch or 3-inch stamp?

    Reply
    • predominantlypaleo says

      July 29, 2015 at 6:16 pm

      Use a 3″ for sure!! So you can hold more filling!

      Reply
      • Kathleen says

        July 29, 2015 at 7:40 pm

        Mmmmm…… more filling. 🙂

        Reply
  4. Jen says

    October 11, 2015 at 4:46 am

    Several of your recipes call for brown butter ghee. I know how to make brown butter, but how do you make it with ghee? Since ghee has all the casein etc removed, how do you brown ghee – since it’s the milk components in regular butter that give you that golden color, but those are gone from ghee. Also, could you use regular butter?

    Reply
    • predominantlypaleo says

      October 12, 2015 at 1:23 am

      You could use regular butter, yes. I don’t make my brown butter ghee, I buy it so I am not sure how to actually make it! I love Tin Star brand if that helps!

      Reply
  5. Laura says

    December 23, 2015 at 2:04 am

    I bought the stamp to make these and so excited! Can I bake these like mini apple pies instead?
    Thank you 🙂

    Reply
    • predominantlypaleo says

      December 23, 2015 at 2:19 am

      You should be able to yes!

      Reply
  6. Michelle says

    July 14, 2016 at 4:25 am

    These look so delicious! I can everything except the egg. Do u think i could substitute the egg for something else?

    Reply
    • predominantlypaleo says

      July 14, 2016 at 8:34 pm

      You could try a flax egg or a gelatin egg!

      Reply
  7. Naomi says

    September 24, 2016 at 1:06 pm

    Can I use regular ghee?

    Reply
    • predominantlypaleo says

      September 28, 2016 at 2:01 pm

      Definitely!

      Reply
  8. Sandra says

    November 14, 2016 at 11:42 pm

    Would it work to use small cookie or biscuit cutters to seal the edges – layer with excess dough around the edge and then cut? Maybe pinch the edges then?

    Reply
    • predominantlypaleo says

      November 26, 2016 at 6:40 pm

      Yes that would totally work!!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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