These gluten free hand pies are loaded with an apple pie filling and drizzled in a sweet cinnamon glaze.
Recipes like these gluten-free apple hand pies serve as a reminder that imperfection can really be a beautiful thing. 
I am often thinking about the implications of screen time and the “perfect” worlds that they (we) are constantly consuming online.
I am certainly guilty of not posting a photo to Instagram or scrapping a whole recipe shoot because, for the most minute of reasons, they didn’t stack up to those images I compare them to in the online world.
Case in point—these little apple hand pies. While I was working on the recipe, when it came time to fold the dough over the sweet apple-cinnamon filling, one or two of the pies would have multiple cracks and burst seams. Discouraged that they didn’t all look like smooth pockets, I’d coat them in egg wash and wish them the best on their way into the oven.
I discovered that when the hand pies emerged, golden and fragrant, they all had beautiful cracks and crevices. The apple filling was held in tightly and the drizzle of cinnamon glaze added a pastry-worthy finish.
Perfectly imperfect in every way, and a reminder when I least expected it, these apple pies are delicious and satisfying. You’ll probably want one in each hand.
Click here for the gluten free pie dough recipe.
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Gluten Free Hand Pies
- Total Time: 1 hour 40 minutes
- Yield: 5 hand pies 1x
Description
These gluten free hand pies are loaded with an apple pie filling and drizzled in a sweet cinnamon glaze.
Ingredients
Dough
- 1 1/2 cups (180 g) gluten-free all-purpose flour blend
- 1/2 cup (60 g) tapioca starch, plus more for rolling
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (115 g) cold vegan butter or coconut oil, cut into small pieces
- 3-4 tablespoons ice water
Apple Filling
- 2 apples such as Gala, peeled and diced into small pieces
- 2 tablespoons organic cane sugar
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon tapioca starch
- 2 pinches salt
Cinnamon Glaze
- 3/4 cup organic powdered cane sugar
- 1/4 teaspoon ground cinnamon
- 3-4 teaspoons non-dairy milk
For assembly
- 1 egg + 1 tablespoon water, for egg wash
Instructions
For the dough
- Whisk together the gluten-free flour, tapioca starch, sugar, and salt in a large bowl. Add the cold butter or coconut oil pieces. Using a pastry cutter or your fingertips, work the fat into the flour until the mixture resembles coarse crumbs with pea-sized bits remaining.
- Drizzle in the ice water one tablespoon at a time, stirring with a fork until the dough just comes together and holds when pressed. Do not overwork it.
- Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
For the Filling
- While the dough chills, place the apples, cane sugar, lemon juice, cinnamon, tapioca starch, and salt into a small saucepan. Cook over medium heat, stirring often, until the apples have softened, about 10 minutes. Remove from heat.
To Assemble
- Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
- Turn the chilled dough out onto a piece of parchment sprinkled with tapioca starch. Place another piece of parchment on top, press to flatten, and roll out with a rolling pin. Using a 4½- to 5-inch round cutter (or lid), cut out 5 rounds of pastry. Transfer each round to the prepared baking sheet as you go. The dough may seem hard at first but softens as you work it — rolling out, cutting 2 rounds, then re-gathering and re-rolling works best. Don’t roll too thin, as the dough is delicate.
- To transfer each round cleanly, use a metal spatula coated in tapioca starch; re-coat each time.
- Place about 1½ tablespoons of apple filling just right of centre on each round. Coat your hands with extra tapioca starch and fold the pastry over the filling. Press to seal, pinching or pressing together any seams, then crimp with the tines of a fork.
- In a small bowl, whisk together the egg and water. Brush the egg wash liberally over the tops and sides of each hand pie, especially over seams and cracks.
- Bake for 20–22 minutes, until golden brown. Transfer to a wire cooling rack.
- In a small bowl, whisk together the glaze ingredients. Add a little extra milk if too thick, or extra powdered sugar if too thin. Drizzle over the hand pies. Serve warm or at room temperature.
- Store leftovers in an airtight container at room temperature for 1–2 days, or in the refrigerator for 3–4 days.
Notes
Gluten-free dough cracks easily — that’s part of its charm. Brush generously with egg wash to help seal any splits, and don’t worry if the pies look imperfect going in; they come out beautifully golden. Tapioca starch on your hands and the work surface is the key to handling this dough.
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: Gluten free
Frequently Asked Questions
What can I do if my gluten free pie dough cracks while folding?
If your dough cracks, don’t worry! Simply coat the hand pies in egg wash before baking; the cracks will give them a rustic look and will hold the filling in during baking.
How can I enhance the flavor of the apple filling in my hand pies?
You can enhance the flavor by adding a pinch of nutmeg or additional cinnamon to the apple filling, which complements the sweetness of the apples.
Is there a specific type of apple that works best for the filling?
For the filling, a mix of tart and sweet apples, like Granny Smith and Honeycrisp, provides a nice balance of flavors and textures.
