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