Gluten Free Apple Hand Pies
Anderson came home from his lesson at school about apples with big news.
They had been learning about different types of apples, Granny Smith and Gala. Each student got to taste both, then wrote their name on a big poster board to mark which one they liked best. Anderson got up and wrote his name on the Granny Smith side! Honestly, the whole class was so impressed with his ability to write his name so clearly. He knew exactly which apples he was going to choose.
When class was over, he could not wait to tell me. He liked Granny Smith apples and wanted to get more for us to have at home. Like most foods Anderson tells me to pick up at the store, I added them to my next grocery order. I wouldn’t say he is a picky eater, because he eats a variety of foods. Because he has to be gluten and dairy free, that just limited what he can eat too.
He loved eating the apples plain, but we had such a huge bag of apples that I wanted to try some new recipes. Apple pie is one of our family’s favorite fall treats, and my daughter makes an amazing apple crisp too. But we had never made Granny Smith hand pies. I had just picked up some gluten free pastry dough at Target, so this was the perfect chance to try a new gluten free product and use up those apples.
These were so easy. In less than an hour, you can have a delicious fall treat on the table. And Anderson was so excited about his apple pie, which he got to eat after therapy!
Why you’ll love these
- They take about 30 minutes of active time
- The filling is cooked in one pan
- They’re easy to make dairy free with plant milk for the wash
- They’re a good project to share with little hands
Ingredients
- 1 package Sweet Loren’s gluten free pastry dough
- 2 Granny Smith apples, diced very small
- 2–3 tablespoons butter
- ⅓ cup brown sugar
- ½ tsp cinnamon
- 1 tsp cornstarch
- 1 tsp lemon juice (optional)
- 1 egg for egg wash (optional, or use a little plant-based milk)
Instructions
1. Make the apple filling.
Melt the butter in a cast iron pan. Add the apples, brown sugar, cinnamon, cornstarch, and lemon juice. Sauté for about 5 minutes, until the apples are soft. Dice the apples small, because big chunks make the pies hard to seal. Let the filling cool a bit before you use it.
2. Shape the dough.
Preheat your oven to 350°F. Divide the dough into 8 portions (depending on package size) and cut each into a small rectangle on parchment paper. If the dough gets sticky, chill it for a few minutes. Gluten free dough is much more forgiving once it’s cold.
3. Fill and seal.
Spoon a small amount of cooled filling onto half of the rectangles, leaving the edges clear. Top each with a second piece of dough, or with strips for a lattice look, and press the edges to seal. Make 4 hand pies total.
4. Bake.
Brush with egg wash or plant milk and sprinkle with a little sugar if you like. Bake 12–18 minutes, checking early, until golden and cooked through. Let them cool before eating so the filling can set. This part takes patience.
Tips and swaps
- Dairy free: use a dairy free butter and a plant milk wash.
- Make ahead: the filling keeps in the fridge for a few days.
- Don’t overfill. Less filling means a better seal.
Serving ideas
My family said these would be even better with a dairy free whipped cream or ice cream on top, so next time I’ll have some on hand.
A note on the apples
If you only have one kind of apple, Granny Smith is a good pick for hand pies because it’s tart and firm. Anderson would approve.
