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Apple, Honey, and Brie Hand Pies

Stephanie Kirkos
Golden delicious gluten-free hand pies filled with tart Cortland apples, tangy Brie cheese, and naturally sweet honey.
Course Baking, Dessert


  • 1 gluten-free pie crust at least enough for a 9" pie, prepared per package directions (I used Bob's Red Mill)
  • 1 large Cortland apple peeled, cored, and thinly sliced
  • ½ wheel of Brie cheese
  • Generous drizzle of honey
  • 1 egg yolk
  • Sprinkle of turbinado sugar sugar in the raw


  • Preheat oven to 425 F. Line a rimmed baking sheet with either parchment paper or a silicone mat.
  • Roll out gluten-free pie dough to about ?" thickness. Slice circles about 4" in diameter and remove. Take scraps and knead back into a ball. Roll out again and slice more 4" circles. Repeat until there is not enough dough left to create more circles.
  • Roll out the 4" circles a bit thinner. Arrange 4-5 slices of apples in the center of the dough circle. Place two slices of Brie on top. Drizzle with honey. Repeat for half of the circles.
  • Take the remaining dough circles and lay over top the filling. Seal the edges closed either with your fingers or a fork.
  • Beat one egg yolk in a small bowl. With a pastry brush, brush the beaten egg yolk over top each pie. Sprinkle desired amount of turbinado sugar over top each.
  • Bake in the oven on the center rack for 20-25 minutes until golden brown on top.
  • Remove from oven and let cool for 10 minutes. Serve warm.