Apple Hand Pies

These apple hand pies are a fun, portable dessert.

Course Dessert

Cuisine American

Keyword Apple

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 176kcal

Author Annemarie Rossi

Cost $.38 per serving

Equipment

Ingredients

Pastry Ingredients

2 cups gluten-free flour
1 tsp salt
2/3 cup solid coconut oil
1 tbs pure maple syrup
1/3 cup ice water

Filling Ingredients

2 medium apples
1 tsp lemon juice
3 tbs pure maple syrup
1/4 tsp cinnamon
1/8 tsp nutmeg

Instructions

To make the crust, place the flour, salt, coconut oil, and maple syrup in a food processor fitted with a dough blade. Pulse several times to make a crumbly mixture. Then add the ice water one tablespoon at a time until the dough comes together. It should be well saturated so it binds easily, but it shouldn’t be very sticky. If you add too much water, you can add a little more flour to dry it out. Divide the dough into 2 balls. Cover and set aside.
To make the filling, place the chopped, peeled apples in a medium pot. Add the remaining filling ingredients to the pot and cook over medium-low heat, covered, for about 8 to 10 minutes, until the apples are fork-tender. Don’t cook them so much that they turn very mushy like applesauce. Place the apples in a fine-mesh strainer to transfer the excess liquid to a bowl. You’ll brush this maple cinnamon goodness onto the pastries later.
Preheat the oven to 375 degrees.
On a floured work surface or a sheet of wax/parchment paper, roll out the dough to 1/8 inch thickness. (I find it easier to transfer the dough when I use wax or parchment paper.) Cut the dough into circles 3 inches wide using a cookie cutter or a glass.
Place the circles of dough on a cookie sheet and add about a tablespoon of filling to each circle. Brush the edge of the dough with water and add a second 3-inch circle to the top. Press down the edge with a fork.
Repeat the process with the second ball of dough and the remaining filling.
Use a pastry brush to lightly brush the strained cooking liquid onto the tops of the hand pies.
Bake the hand pies for about 20 minutes, until the bottom of each one is lightly browned. Cool on a wire rack and store in an airtight container.

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