Apricot Tarragon Hand Pies

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Back in 2014, I came out with my first cookbook, The Alternative Autoimmune Cookbook. In that book I presented lots of recipes for what was at the time an almost brand-new protocol for the autoimmune community. It gave me a chance to try all kinds of creative AIP takes on old favorites, including Pop-Tarts! In developing recipes for the book I discovered that the grown-up version of a Pop-Tart is called a “hand pie” and I came out with an avocado stuffed hand pie (not as weird as it sounds!).

Recently I was thinking about those hand pies again and decided to try a new flavor, apricot with tarragon. So, here it is… you have my permission to eat this hand pie for breakfast (as long as you include a sausage patty too!)!

5.0 from 1 reviews
Apricot Tarragon Hand Pies
Prep time
Cook time
Total time
Serves: Varies
  1. Place all of the filling ingredients, except the tapioca and water, in a saucepan on medium heat.
  2. Bring to a boil and cook, stirring, for 10 minutes until the mixture starts to thicken.
  3. Remove from heat. Mix tapioca and water until tapioca dissolves. Quickly stir tapioca into filling mixture.
  4. Transfer into a heat-proof blender and blend just to a chunky consistency. Allow to cool while working on crust.
  5. Preheat oven to 350 degrees F. Put all ingredients in a food processor and process until dough forms.
  6. Roll out dough between parchment paper to ⅛ inch thickness. Using a large round cookie cutter, cut out as many rounds as possible.
  7. Set aside. Reshape dough and cut again, repeating until all dough is used.
  8. In center of 1 round, place 1 generous spoonful of filling. Place second round on top of first. Press around edges to close crust and then flute with a fork.
  9. Poke top of round with a fork.
  10. Repeat until all rounds are filled. Place on a parchment-lined baking sheet and bake 20–25 minutes. Serve and enjoy!
Depending on humidity, dough may be too dry. If so, add 1 tablespoon full fat coconut milk (more if necessary, 1 tablespoon at a time). Dough should be soft and pliable.


About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.


  • Pam says

    This looks delicious. I can’t have coconut. Can you recommend an alternative to the coconut flour and coconut palm sugar? Thank you for all that you do!

    • Angie Alt says

      Pam, you’ll have to experiment, but I might try cassava flour & turbinado sugar. You may need more or less liquid for the crust.

  • Kelly Chatterton says

    Hi I can’t find palm shortening is there something I can replace it with? Perhaps coconut oil?

    • Angie Alt says

      Coconut oil is probably not going to be a good sub. It will end up too oily. If you click on the palm shortening word in the recipe you’ll be taken to a brand you can order on Amazon. Hopefully that will be a good solution!

  • Mary says

    Hi! I like your recipes. They look delicious and seem very doable for newbies!:) Can I use this dough to make empanadas? Or do you have a recipe for empanadas?

    • Angie Alt says

      Mary, you could sure try it w/ empanadas. As to other recipes for them, just google “AIP+empanada” & you’ll find lots of ideas from our fellow AIP recipe bloggers.

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