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IN: AIP, apple flour, autoimmune, autoimmune friendly, autoimmune paleo, coconut free, dairy free, Dessert, egg free, gluten free, grain free, paleo, plantains, Sweets and Snacks, tigernut flour

Paleo Autoimmune Protocol Strawberry Peach Hand Pies (Coconut Free)

May 8, 2015

I love being creative in the kitchen.  Of course, this most likely will not come to a surprise to many of you who follow Beyond the Bite.   However, I truly do love seeing how different ingredients work together, or in some cases, don’t work together at all.  Today’s recipe features Organic Gemini tigernut flour, and Anti-Grain apple flour, two companies that I have come to support 100%, not simply because of their products, but because of the genuine individuals that are behind the companies.  As for today’s hand pies, I wanted to challenge myself a bit further than the average AIP, coconut-free cookie that I would typically post (though I seriously cannot get enough of making the various types of cookies using autoimmune-friendly ingredients).  My father thought they were “fantastic,” and that the filling was “absolutely amazing.”   Much to his surprise, they were not made out of almond flour, but rather apple and tigernut, a tasty combination that makes for a soft, lightly sweetened crust.  My parents especially liked the combination of strawberry and peach, as it’s natural sweetness of the fresh  fruit explode in their mouth.  Of course, if you do not have fresh fruit on hand, feel free to use frozen varieties, as long as that they are thoroughly thawed and drained before put into the pies, as this will undoubtedly make them soggy.  If you do not have tigernut or apple flour, make sure to check out my other pie crust of which I based today’s recipe off of, here.  Also, you are able to eat nuts, go ahead and use almond flour.  Overall, the beauty of hand pies is that they do not have to be absolutely perfect.  Rather, they are unique and different according to the hands that prepare them.  All that is needed is a little love and patience, and you will end up with a dessert that  is absolutely scrumptious, not to mention in the perfect, individual portions, which makes them even better for this week’s Mothers Day!

SPHandpies

Strawberry Peach Hand Pies

Print Recipe

(Makes 6-8 Individual Pies) 
Crust

  • 1 cup tigernut flour
  • 1 cup Anti-grain apple flour
  • 1/2 tsp sea salt
  • 2 tbsp maple sugar
  • 1/2 cup pureed green plantain (from 1 plantain)
  • 1/2 cup cold lard
  • 3-4 tbsp cold water

Filling

  • 1 cup fresh chopped strawberry
  • 1 cup chopped fresh peach
  • 2 tbsp arrowroot flour (plus more for dusting)
  • 2 tbsp maple sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 2 tbsp lard – melted

Process

  • In a food processor puree 1 green plantain, transfer mixture to a bowl once blended smooth, and set aside for later use.
  • Back in the food processor, pulse together the tigernut flour, apple flour, sea salt, maple sugar, and 1/2 cup pureed green plantain.
  • Once crumbly, pulse in lard one tbsp at a time, then the cold water, until a ball of dough has just begun to form.
  • Transfer the dough to plastic wrap, form into a flat circle, and wrap up, allowing to chill in the fridge for at least 1 hour.
  • To make the filling, chop fresh strawberry and peaches into like-size chunks.
  • Place the fruit in a bowl and mix together with the arrowroot flour, maple sugar, vanilla, sea salt, and ground cinnamon.
  • Once the dough has chilled, flour your work space with arrowroot flour, and roll the dough out to about 1/4 inch thick rectangle.
  • Use a circular cut-out (such as a biscuit cutter, or the top of a mason jar)  to cut an even amount of dough circles, transferring them to a parchment lined baking sheet. *Repeat with dough until all is used up.
  • Next, spoon 1 tbsp of the filling into the center of half of the prepared circles, use your fingers to rim the bottom circle with melted lard, and  then lightly place a second circle of dough on top of each filled pie, lightly pressing down the edges with your fingers.
  • Use a fork to create a textured boarder around the rim of each pie, and then use a knife to slit a criss cross in the top of each pie.
  • Brush the tops of each pie lightly with remaining lard, and then place the baking sheet in the freezer for 15 minutes.
  • Preheat the oven to 350 degrees, and once the pies are done chilling for 15 minutes, bake them for 20-25 minutes until lightly golden.
  • Remove the baking sheet from the oven and allow the pies to cool at the least, 10 minutes, for serving.

Recipes Notes

For another pie crust alternative to today’s recipe, click here.
You can fill your pies with whatever you like, just be aware of the water content of the fruit you choose.
You are used to low-sugar treats, simply omit the maple sugar that is used in the filling.
If you can eat egg yolks, use a beaten egg yolk in place of the lard for both sealing and brushing the pies.

 

 

 

Colossians 4:5-6 “Be wise in the way you act toward outsiders; make the most of every opportunity. Let your conversation be always full of grace, seasoned with salt, so that you may know how to answer everyone.”

Filed Under: AIP, apple flour, autoimmune, autoimmune friendly, autoimmune paleo, coconut free, dairy free, Dessert, egg free, gluten free, grain free, paleo, plantains, Sweets and Snacks, tigernut flour Tagged With: 1 john 3:11, apple flour, coconut free, egg free, grain free, hand pies, lard, maple sugar, nut free, Paleo, peach, plantain, primal, strawberry, tigernut flour

Reader Interactions

Comments

  1. Rachna@rachnas-kitchen says

    May 15, 2015 at 2:53 pm

    Hi Kate,
    I was searching for pie recipe and stumble upon your strawberries peach pies, they are so gorgeous. What a lovely and easy recipe, its a big hit definitely. Love to try it and i love your blog too.
    Thanks
    Rachna

    • beyondthebite4life says

      May 16, 2015 at 1:04 pm

      Wow thank you Rachna!

  2. Tasha says

    May 16, 2015 at 5:26 am

    Wow! Such lovely pies! You are incredibly talented!

  3. Tia says

    June 7, 2015 at 11:48 am

    Hi!
    I am so grateful for all your recipes, and the scripture at the end of each post. Many of the verses you write down, I know, but there are a few that I do not know as well, and they always seem to come at just the right time 🙂
    I am on a student budget and have recently invested in Tigernut flour. I also have arrowroot, tapioca, and coconut flours in my baking pantry. I feel like I can’t afford yet another specialty flour, however I would love to make a pie. Is there any flour I can substitute for the apple flour? Thank you so much!
    Blessings,
    Tia

    • Tara says

      April 26, 2016 at 3:14 am

      I would also like to know if there is a good substitute for the apple flour in this recipe.

  4. Emily says

    September 30, 2015 at 6:15 am

    Thank you so much for creating and sharing this fantastic recipe with us! The thought of creating a pie on AIP had me a bit nervous, but I can confidently say that this recipe knocked it out of the park! The pies came out perfectly and well surpassed my expectations. I can’t express my gratitude enough, thank you!

    • beyondthebite4life says

      October 1, 2015 at 1:00 pm

      Yay!!! I am so glad to hear this 🙂

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