Gluten-Free Apple Pie Hand Pies Dairy-Free

These gluten-free apple hand pies are very reminiscent of a fast food apple pie but these are allergy-friendly, and contain no dairy, eggs, and can be made without nightshades. Growing up I absolutely loved the apple pies sold by a very large fast-food establishment. It has been over a decade since I have had one so I figured I would make them myself.

This recipe does not contain a lot of sugar but it has all the qualities of the fast-food version, flakey, slightly chewy, with hot apple filling and warming spices. It certainly hits the spot for the fast-food version but healthier for sure!

*This post may contain several affiliate links. As an Amazon Associate and Walmart Affiliate, I earn from qualifying purchases at no additional cost to you read disclosures.

What you will need for this recipe

How to Make Gluten-free Apple Hand Pies

• Apple Pie Filling Ingredients
• 2 Pink Lady Apples or other firm cooking apples (Granny Smith, Fuji, Honeycrisp are good options)
• 1 tablespoon coconut oil
• 1 tsp apple cider vinegar or (1 tsp fresh lemon juice) 
• 1 tsp pure vanilla extract or (vanilla bean powder I use this one)
• 6 tbsp water
• 2 tsp tapioca starch
• 1/2 tsp ground cinnamon
• pinch of sea salt

• Pie Dough Ingredients – Dry
• 93 grams White Rice Flour
• 29 g Brown Rice Flour
• 12 g Tapioca Starch
• 27 g Arrow Root Starch or substitute Potato Starch (not potato flour)
• 1/2 tsp xanthan gum
• 1 tbsp sugar
• 1/8 teaspoon salt 
• 1/3 cup shortening (I used Spectrum Palm Shortening)
• Pie Dough Ingredients – Wet + Binder
• 1 tsp vinegar (I used rice vinegar but other vinegars will work)
• 4 grams Whole psyllium husks (I use this brand)
• 4-5 tbsp water

You can also make turnover versions by cutting out rounds and folding them over!

• Weigh out all of your flours, xanthan gum, sugar, salt to a bowl and mix
• Measure out your shortening and add this to the dry mixture and blend with a pastry blender, food processor, or the back of a fork until small pea-sized crumbles appear
• In a separate bowl combine psyllium husk, cold water, and apple cider vinegar and mix
• Allow to gel for a few minutes then add it to the dry mixture
• Using a sturdy spoon or your hands combine gently until a dough forms
• Once dough forms create two discs, wrap tightly with cling wrap and refrigerate for 30 minutes

Make the Pie Filling

• Peel two apples, slice into 1/8th inch slices
• Use a few stacked pieces and chop with a vegetable chopper or dice by hand into small cubes
• Using a medium skillet add coconut oil and sautee the apples until tender (about 5 minutes)
• Add in ground cinnamon, a pinch of salt, vanilla extract, and mix until coated
• Add tapioca starch and stir until diced apple pieces are coated
• Add water and stir constantly until sauce thickens
• Remove apples from heat and allow to cool

Start making your hand pies

• Roll the pie dough out between two pieces of parchment and cut off excess pieces to form a straight edge
• Measure out 10 rectangles 4×3 inches each (a total of 10 – 5 for the top and 5 for the bottom
• You can also cut out circles and fold them over and crimp, it does not have to be this shape
• To a parchment lined pan add five of your rectangles spaced 1 inch apart
• Add apple filling making sure there is room around the dough keeping the apples in the center
• With the other dough flatten out just a bit wider to create room for the filling and crimping
• Crimp the edges with a fork by going around the perimeter and pressing lightly until it closes
• Add 1 tbsp of coconut milk with 1 tsp of pure maple syrup or honey and mix (or use an egg wash if you are not sensitive)
• Brush the top of each hand pie with the coconut milk (or egg wash) and cut slits for venting
• Optionally you can add a dusting of sugar to the top for a bit of a sweet crunch
• Place in the oven to bake

Gluten-Free Apple Hand Pies (allergy-friendly)

5 from 1 vote

Gluten-free apple hand pies are very reminiscent of a fast-food apple pie, but these are allergy-friendly and contain no dairy, eggs, or nightshades.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

30 minutes cooling time for pie dough 1 hour hr

Servings: 10 pies

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

Apple Pie Filling Ingredients

• 93 grams White Rice Flour
• 29 g Brown Rice Flour
• 12 g Tapioca Starch
• 27 g Arrow Root Starch or substitute Potato Starch not potato flour
• 1/2 tsp xanthan gum
• 1 tbsp sugar
• 1/8 teaspoon salt
• 1/3 cup shortening I used Spectrum Palm Shortening
• Pie Dough Ingredients – Wet + Binder
• 1 tsp vinegar I used rice vinegar but other vinegars will work
• 4 grams Whole psyllium husks there is no substitute for this
• 4-5 tbsp water

Method

 

1. Weigh out all of your flours, xanthan gum, sugar, salt to a bowl and mix
2. Measure out your shortening and add this to the dry mixture and blend with a pastry blender, food processor, or the back of a fork until small pea-sized crumbles appear
3. In a separate bowl combine psyllium husk, cold water, and apple cider vinegar and mix
   
4. Allow to gel for a few minutes then add it to the dry mixture
   
5. Using a spoon or your hands combine gently until a dough forms, portion the dough in half
   
6. Once dough forms create two discs, wrap tightly with cling wrap and refrigerate for 30 minutes
   
7. Make the Pie Filling
8. Peel two apples, slice into 1/8th inch slices
9. Use a few stacked pieces and chop with a vegetable chopper or dice by hand into small cubes
10. Using a medium skillet add coconut oil and sautee the apples until tender (about 5 minutes)
    
11. Add in ground cinnamon, a pinch of salt, vanilla extract, and mix until coated
    
12. Add tapioca starch and stir until diced apple pieces are coated
13. Add water and stir constantly until sauce thickens
14. Remove apples from heat and allow to cool
15. Start making your hand pies
16. Roll the pie dough out between two pieces of parchment and cut off excess pieces to form a straight edge
    
17. Measure out rectangles 4×3 inches each (a total of 10 rectangles or use a round cutter for round hand pies
    
18. To a parchment lined pan (you will need two pans) Add five of your rectangles spaced 1 inch apart
19. Add apple filling making sure there is room around the dough keeping the apples in the center
    
20. With the other dough flatten out just a bit wider to create room for the filling and crimping
21. Add 1 tbsp of coconut milk with 1 tsp of pure maple syrup or honey and mix or egg wash
22. Brush the top of each hand pie with the coconut milk and sweetener mix and cut slits for venting
    
23. Optionally you can add a dusting of sugar to the top for a bit of a sweet crunch
24. Place in the oven to bake (set your timer) and work on the next batch
25. Allow the pies to cool on a rack for a few minutes, the filling will be hot
26. These are great hot but you can store them in the fridge (reheat in the oven or an air fryer)

Prefer a gluten-free pie crust with egg, try this one

1

Gluten-Free Double Pie Crust

This flaky and delicious gluten-free pie crust bakes golden, flaky, and delicious. Use it for sweet or savory pies. It uses coconut oil and can be made dairy-free. This is my go-to pie crust!

Check out this recipe