We continue to celebrate apples with these gluten-free apple hand pies! 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.
Prep Time1 hourhr30 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr50 minutesmins
Course: Dessert, Snack
Keyword: apple pie, mini apple pie
Servings: 18pies
Calories:
Author: Natasha Minocha
Ingredients
For the crust:
1.5cups (190 gms)Buckwheat
1/2cup ( 60 gms)Brown rice flourYou can use regular rice flour as well.
1/2cup (125 gms)buttercold, cut into small cubes
1Tbspicing sugar
4-6 tbspIce cold water
For the filling:
2mediumapplespeeled and diced finely
3tbsp raw sugarYou may need more depending on the sweetness of your apples
1tspcinnamon powder
1/4tspNutmeg powder
1-2tspWater
1tspLemon juice
Beaten egg or Milkfor brushing the pastry
Topping
Caramel sauceOptional
Instructions
For the crust:
Combine the flour and sugar in a large bowl. Rub the butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
Roll into a ball and flatten it into a disk. Wrap in plastic wrap and refrigerate until ready to use. This should rest for at least an hour.
For the filling:
Combine diced apples, sugar, cinnamon and nutmeg in a saucepan. Add one teaspoon of water. Cover and cook for about 20 minutes until the apples are soft and well cooked. Take it off the heat and stir in the lemon juice.
Taste and adjust for sweetness. Let the mixture cool completely.
Assemble the pie:
When you're ready to bake the pie, pre heat the oven to 180C and line a baking tray with silpat or baking paper.
Roll out the pastry dough between two sheets of butter paper to a thickness of 1/4". Cut into 2.5" circles using a cookie cutter. Gather up the scraps and roll out again to get more circles. Place these discs on a tray and refrigerate for 10-15 minutes.
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. Press it down gently. Prick the surface with a knife or a fork. This is to enable the steam to escape. Repeat with the rest of the discs till you have used up all of them.
Lightly brush with egg or milk. Sprinkle with some extra cinnamon or sugar if you'd like. Bake for 20-25 minutes or until golden brown.
Turn out on a cooling rack and let cool for a few minutes.
Drizzle with caramel sauce, if using and serve warm. Enjoy!
Notes
You can find the recipe for caramel sauce here.If you prefer a vegan caramel sauce, you can find the recipe here.