Gluten Free Apple Hand Pies
Gluten-free apple hand pies filled with cinnamon-spiced apples and wrapped in golden, flaky pastry.
These gluten-free apple hand pies are a treat in every sense of the word — buttery, golden, and filled with warm cinnamon apples that smell like fall wrapped itself around your kitchen.
They’re perfectly portioned for sharing (or not sharing — no judgment), and they make the kind of dessert that feels nostalgic yet a little elevated. You don’t even need a fork — just flaky pastry, gooey apple filling, and a cozy cup of tea of coffee.
And here’s a fun wellness twist: cooked apples are surprisingly good for digestion. When apples are gently heated, their pectin — a type of soluble fiber — becomes easier for your body to use. That means these hand pies aren’t just easy on the eyes; they’re a little easier on your tummy too. Plus, with their golden edges and rustic shine, they’re so pretty to look at you might hesitate to bite in.
Why You’ll Love These Gluten-Free Hand Pies
- Perfectly portable: No plate, no fork — just flaky pastry filled with gooey apples.
- Naturally sweetened: Made with coconut or date sugar for that caramel-like sweetness without refined sugar.
- Gentle on digestion: Cooked apples provide soft fiber that’s kind to your gut.
- Flaky and golden: Gluten-free puff pastry bakes up crisp and buttery — no compromise on texture.
- A cozy fall moment: Warm spices, a touch of almond extract, and that homey apple aroma.
Gluten Free Apple Hand Pies
Equipment
Ingredients
Filling
- 2 apples, peeled, cored, and finely diced (≈ 2½ cups total) I used granny smith and pink lady
- 1 Tbsp butter, or coconut oil
- ⅓ cup coconut sugar, or date sugar
- ½ tsp apple pie spice
- ½ tsp vanilla extract
- ¼ tsp almond extract, optional but highly recommended
- 1 tsp lemon zest
- 1 Tbsp cornstarch + 1 Tbsp water, mixed into a slurry
Crust
- 1 pkg gluten-free puff pastry, makes ≈ 4 hand pies; thaw per package directions
- 1 egg, beaten
- 1 tbsp powdered sugar for sprinkling on top, optional
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Melt butter in a skillet over medium heat. Add diced apples and sauté 2–3 minutes. Stir in coconut sugar, cinnamon, lemon juice + zest, vanilla, and almond extract. Cook 5 minutes, stirring often, until apples begin to soften.
- In a small bowl, stir together cornstarch and water. Add to the apple mixture, and cook 1–2 minutes, stirring until glossy and thickened. Remove from heat; cool 10 minutes.
- Roll out the puff pastry and cut into 4 equal rectangles. Spoon about 2 tablespoons of cooled filling onto half of each piece. Fold over, crimp edges firmly with a fork, and cut a small vent on top for steam.
- Refrigerate the assembled pies for 10–15 minutes to firm up the dough.
- Lightly brush with egg wash.
- Bake 16–20 minutes, rotating halfway through, until golden brown and slightly bubbling at the seams.
- Dust tops with powdered sugar, if desired. Let rest 10 minutes before serving.
Nutrition per Serving
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
