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Gluten Free Hand Pies

Tessa Fisher
These gluten free hand pies are loaded with an apple pie filling and drizzled in a sweet cinnamon glaze.
Prep Time 1 hr 20 mins
Cook Time 20 mins
Total Time 1 hr 40 mins
Course Baking
Cuisine Gluten free
Servings 5 pies



  • Click the link above for the recipe.

Apple Filling

  • 2 such as Gala apples 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 of choice like almond


For the dough

  • Click the link above for the recipe.

For the Filling

  • While dough chills, place apples, cane sugar, lemon juice, cinnamon, tapioca starch, and salt into a small saucepan. Cook over medium heat, stirring often until apples have softened, about 10 minutes. Remove from heat.

To Assemble

  • Preheat the oven to 375 degrees Fahrenheit. Place a piece of parchment paper on a large rimmed baking sheet.
  • Once chilled, turn the dough out onto a piece of parchment paper that has been sprinkled with tapioca starch. *Place another piece of parchment on top, press to flatten, and roll out with rolling pin. Using a 4 1/2 to 5-inch round cutter (or lid), cut out 5 rounds of pastry. **Transfer each round to prepared baking sheet as you go. You will find that the dough seems hard and tough, but softens as soon as you start to flatten and roll it.
  • *I find that rolling out, cutting 2 rounds, and then gathering dough together again and re-rolling before cutting 2 more works best. You don't want the dough too thin, it is too delicate otherwise.
  • **To best transfer each round, use a metal spatula coated in tapioca starch. Re-coat each time.
  • Place about 1 1/2 tablespoons of apple filling just right of center on each pastry round. Making sure to coat your hands with extra tapioca starch, fold pastry over apple filling and press to seal with your fingers. Pinch or press together any seams, then press the tines of a fork along seam.
  • In a small bowl, whisk together egg and water. Using a pastry brush, brush egg wash liberally over tops and sides of each hand pie, especially over seams and cracks (there will be cracks!).
  • Bake for 20-22 minutes, or until golden brown. Remove cookie sheet from oven and place on a wire cooling rack.
  • In a small bowl, combine glaze ingredients. Add a little extra milk if too thick, or a little extra powdered sugar if too thin. Drizzle over 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.


*Arrowroot starch can be used in place of tapioca starch if needed.