{"id":888,"date":"2020-09-28T19:17:00","date_gmt":"2020-09-28T13:47:00","guid":{"rendered":"http:\/\/www.tashasartisanfoods.com\/blog\/?p=888"},"modified":"2024-08-14T12:26:05","modified_gmt":"2024-08-14T06:56:05","slug":"glutenfree-apple-hand-pies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/glutenfree-apple-hand-pies\/","title":{"rendered":"Gluten-free Apple Hand Pies"},"content":{"rendered":"\n

We continue to celebrate apples with these gluten-free apple hand pies<\/strong>! Easy to make, fun to eat, and so full of all the fall flavors. The fresh apples pair with the warmth of cinnamon and nutmeg to create the most comforting dessert imaginable. Sweet with a hint of nuttiness - the goodness of classic apple pie is matchless. <\/span><\/p>\n\n\n\n

\"Gluten-free<\/figure>\n\n\n\n

<\/span>There is something soul-stirring about a warm, freshly baked apple pie.  It takes me back to my childhood when mom would bake one and serve it with a little pitcher of cream.  We'd be watching our Sunday evening movie and chomping away happily.  What a treat that was!<\/span><\/p>\n\n\n\n

Lucky for us, it still is...she continues to bake them once in every while and now my kids run to her house to eat it straight out of the oven!  <\/span><\/p>\n\n\n\n

I, on the other hand, have grown partial to apple hand pies. I\u2019ll sit with a plateful and enjoy them with a healthy dose of Netflix! They have a tender, buttery crust and are packed with flavor. Fresh apples and cinnamon are the quintessential Fall combination that makes everything cozy and wonderful. <\/span><\/p>\n\n\n\n

\"Filling<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n

How to Make Apple Hand Pies<\/h2>\n\n\n\n

I used buckwheat flour to make the <\/span>perfect<\/span><\/i> pie crust. Mix flour with a tiny bit of sugar and then cut with chilled cubes of butter. Add in ice-cold water and then bring it together into a smooth dough. <\/span><\/p>\n\n\n\n

 Because <\/span>the flour is gluten-free, you don\u2019t have to worry about overworking the dough, but the dough is quite fragile. Divide into two halves and cover with cling wrap. It's a good idea to let it rest in the refrigerator for at least an hour.<\/span><\/p>\n\n\n\n

After the dough is chilled, working with one half at a time, roll it out into a rough circle. I prefer the 1\/4\" thickness. Using a 2- 2.5\" round cookie cutter, cut into discs. Place on your parchment-lined baking tray and refrigerate for a little bit.<\/span><\/p>\n\n\n\n

\"Steps<\/figure>\n\n\n\n

Assembling the Hand Pies<\/h3>\n\n\n\n

Plop a small teaspoon full of the lovely apple filling, wet the edges with water, and place the second disc carefully on top of the filling.<\/span><\/p>\n\n\n\n

 Rolling the dough out between two sheets of butter paper<\/span> makes the task much easier and mess-free. However, I skipped that part this time and went straight to the flour-dusted kitchen counter.<\/span><\/p>\n\n\n\n

Take your first disc and dampen it with water on one side, put a small teaspoon of filling in the center. Now place the second disc carefully on top of the filling. <\/span><\/p>\n\n\n\n

Press it down gently. Prick the surface with a knife or fork. This is to enable the steam to escape. Repeat with the rest of the discs till you have used up all of them.<\/span><\/p>\n\n\n\n

Lightly brush with egg or milk. Sprinkle with some extra cinnamon or sugar if you'd like.<\/span><\/p>\n\n\n\n

Baking the Hand Pies<\/h3>\n\n\n\n

When you're ready to bake the pies, preheat the oven to 180C and line a baking tray with Silpat or baking paper.<\/span><\/p>\n\n\n\n

Bake them for <\/span>20 - 25 minutes<\/b> until golden brown. When done baking, turn them onto a cooling rack for 10 - 15 minutes. <\/span><\/p>\n\n\n\n

What you will soon have is a lovely crumbly, buttery, flaky pie crust filled with fragrant apple filling spiced with cinnamon and nutmeg.  My kitchen smelled like heaven for hours after these were done baking!<\/span><\/p>\n\n\n\n

\"Gluten-free<\/figure>\n\n\n\n

Apple Hand Pie Recipe Notes<\/h2>\n\n\n\n