Gluten Free Apple Hand Pies
Makes 4 pies
Gluten free apple hand pies filled with cinnamon spiced apples and wrapped in golden, flaky pastry.
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
Calories: 330kcalCarbohydrates: 49gProtein: 3gFat: 15gFiber: 5g
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
Tried this recipe?Let us know how it was!