Gluten Free Apple Hand Pies

Crafted with a buttery, flaky gluten free pie crust and filled with a spiced apple filling made with Domino® Golden Sugar, these Gluten Free Apple Hand Pies are the perfect fall treat. Enjoy these Apple Hand Pies warm from the oven on their own or pair them with a generous scoop of vanilla ice cream or a drizzle of caramel sauce for a special dessert.

I have teamed up with Domino® Sugar to bring you this delicious gluten free fall treat.

Recipe Ingredient Notes

Gluten Free Flour: Technically this recipe for Gluten Free Apple Hand Pies works with every gluten-free flour blend available in the US. The only pre-mixed gluten-free flour blend though that generates the flakiest homemade gluten free pie crust is Cup4Cup. If you are in Europe and have access to Schaer Mix C Patisserie, I recommend using that blend. It contains similar ingredients and starches. Make sure to use a flour blend containing xanthan gum.

Domino® Golden Sugar: the secret ingredient for the homemade apple pie filling. Crafted from pure cane sugar, Domino® Golden Sugar undergoes minimal processing compared to white sugar. It works as a cup-for-cup replacement in any recipe. It has an exquisite golden hue and a noticeable hint of molasses flavor.

Butter: It's important that the unsalted butter is cold and firm, ideally within the temperature range of 32°F to 40°F (0°C to 4°C). It plays a crucial role in forming tiny steam pockets as the crust bakes, which ultimately leads to a flaky and delicate homemade pie crust.

Sour Cream: Full Fat Sour cream is the key ingredient to my gluten free pie crust recipe. It replaces the ice water most recipes call for. Sour cream also adds a subtle tangy flavor to the dough which complements the homemade apple pie filling.

Baking Powder: Not a common ingredient found in gluten-free hand pie pastry recipes. Baking powder contains a small amount of acid that can react with the butter in the crust, creating small pockets of gas that can help make the crust more tender. It pretty much gives the crust a "little lift".

Apples: I prefer using a tart apple variety such as Granny Smith, Honeycrisp or even Fuji apples.

Tools needed to make Gluten Free Apple Hand Pies

There are a few kitchen tools you will need to successfully make Gluten Free Apple Hand Pies. Most of them are available on Amazon which I have linked but I think you most likely already have them in your kitchen.

Food Processor: Yes, I make the dough for gluten-free hand pies in the food processor. You can make it in by hand but I highly recommend using your Food Processor for the ease of it. I don't recommend using a stand mixer. It can easily overwork the dough if the speed is too high or if you mix it for too long. Mixing the dough in a stand mixer generates heat due to the friction between the dough and the bowl. This can cause the dough to warm up and become sticky, making it difficult to handle.

Rolling Pin: To roll out the gluten free pie dough, I recommend using a rolling pin.

Round Cookie Cutters: I use a 3.25" round cookie cutter. I would not recommend going much smaller than 3.25" inches or you will barely get any filling into your gluten free apple pies.

You will also need the following tools: a sautee pan, at least 2 sheet trays, parchment paper, a large bowl, a peeler, a fork, a digital kitchen scale and a pastry brush.

How to make Gluten Free Hand Pie Dough

I use a food processor to make my gluten free pop tart dough recipe. One can also make the dough by hand in a large mixing bowl.

Step 1: Add the gluten free flour, baking powder, and kosher salt to the bowl of the food processor. Slice the cold butter into pieces (about tablespoon size or walnut halves) and add to the dry ingredients. This can be done ahead of time but make sure the butter stays cold until ready to use.

Step 2: Quickly pulse the butter 2-3 times. This is just to break up the hunks of butter into smaller pieces. You want to see still big chunks as the butter will be further broken up once we add the sour cream.

Step 3: Add the cold sour cream and pulse another 2-3 times quickly until the butter pieces are the size of peas. I rather pulse one time to less than over-mix the dough. The dough should NOT come together in the food processor. If it does, it is overmixed.

Step 4: Transfer the dough for the mini apple pies to a large bowl and with your hands bring the dough together. This can also be done on a clean kitchen counter but I prefer using a bowl to contain the mess in one bowl.

Step 5: Once the dough has been gathered together, transfer it to a parchment-lined sheet tray and shape it into a rectangle. The exact size does not really matter at this point but make sure the dough is just about 1" tall. This will make rolling out a lot easier.

Step 6: Cover the gluten free pie dough with some plastic wrap and refrigerate for 10-15 minutes.

How to do a tri-fold

A "tri-fold" or "three-fold" refers to a technique used to laminate the dough. Folding the dough into thirds like a letter. This technique is used to create layers of butter in the dough, which results in a flaky and tender crust for the Apple Hand Pies.

Have some extra gluten free flour on hand to ensure the dough does not stick to the parchment paper or rolling pin.

Step 1: Once the dough has rested for 10-15 minutes in the fridge, place it on a floured surface like a sheet of parchment paper or a clean kitchen counter. If it was refrigerated for longer than 10-15 minutes you may need to let it sit for a few minutes. Otherwise, it will be impossible to roll out.

Step 2: On a floured work surface. roll the dough into a rectangle. The size does not matter but make sure it's about ¼ inch / 6 mm thick.

Step 3: Fold the top third of the dough down to the center and then fold the bottom third up over the top, as if you were folding a letter. This creates 3 layers of dough. It's okay if there are cracks. Especially the first fold can be a little bit tricky and messy.

Step 4: Rotate the dough 90 degrees and repeat the rolling and folding process. This creates additional layers of dough and fat, resulting in a flaky gluten-free pop tart crust when baked. Make sure to have some additional flour on hand in case the dough gets sticky.

Step 4: Then repeat the rolling and folding process a final time. The tri-fold should be done three times in total. Should the apple hand pie dough be too soft, refrigerate it for up to 15 minutes in between folds.

Step 5: Chill for at least 60 minutes before using. Store in the fridge for up to 3 days or freeze for up to 2 months.

Apple Pie Filling

Step 1: To make the apple filling for the apple hand pies, peel, core and dice the apples. Try to keep them around ½ inch or smaller.

Step 2: Add the unsalted butter to a medium sauté pan and allow it to melt. Add the diced apples and sauté them at low-medium heat until soft and they have some color to them. This will take around 5-10 minutes.

Step 3: In the meantime, combine Domino® Light Brown Sugar, Domino® Golden Sugar, Cornstarch, Kosher Salt, Ground Cinnamon, Ginger and Nutmeg in a small bowl. Mix until well combined. 

Step 4: Once the apples are tender add the vanilla extract and dry ingredients and stir to combine. Allow the mixture to simmer until the sauce is slightly thickened. It will have a butterscotch, caramel sauce-like consistency.

Step 5: Remove from the heat and allow the apple mixture to cool completely before using. This can be done at room temperature or in the refrigerator.

Rolling and Filling Gluten Free Apple Hand Pies

After chilling the dough for at least 60 minutes, take it out of the fridge and let it sit at room temperature for a few minutes. Make sure your Apple Filling is ready to use.

Step 1: Create an egg wash by whisking an egg with a small amount of milk (non-dairy is acceptable) or water in a small bowl. Set aside.

Step 2: Start by splitting the dough in half. This will make rolling out the dough a lot easier. 

Step 3: On a lightly floured work surface, roll out half of the dough until it is around ¼ inch thick rectangle. If the dough starts sticking to the surface or the rolling pin, sprinkle it with additional flour. 

Step 4: Using a round cookie cutter cut out as many circles as possible from the gluten free pie dough. Reroll the dough scraps and cut out more circles. Place the circles on a parchment-lined sheet tray. Refrigerate the cutouts while you roll out the 2^nd half of the dough. Make sure to refrigerate all the circles for at least 5 minutes before assembling the hand pies. A cool dough is easier to work with.  

Step 5: Arrange half of the pie circles on a parchment-lined baking tray. These are the bottom crust of the hand pies.

Step 6: Brush the edges of the dough circles with the egg wash and place a spoon of apple pie filling in the middle. Don't overfill the homemade gluten free hand pies or the filling will spill out on the sides.

Step 7: Take another dough circle and place it on top of the filling-covered circle. Gently press the edges down just so they create a seal.

Step 8: Use a fork to crimp the edges together and seal the hand pie. Be careful not to press too hard and puncture both layers of dough, or the edges may burn. If the filling starts to leak out, reduce the amount of filling used for the remaining gluten-free hand pies.

Step 9: Place the gluten-free pop tarts on a baking sheet lined with parchment paper. Repeat the process with the remaining rectangles and filling. Save any leftover egg wash to brush the pop tarts when ready to bake.

Step 10: Once all the hand pies have been assembled, cover them and refrigerate for at least 30 minutes before baking. Chilling them helps to prevent the fat from melting too quickly during baking, which can result in a tough, chewy crust rather than a tender, flaky one. At this point, you can freeze them for up to 2 weeks and bake them straight from frozen.

Baking the Gluten Free Apple Hand Pies

Step 1: When ready to bake the gluten-free hand pies, preheat the oven to 425F.

Step 2: Place the gluten free hand pies on a sheet tray lined with parchment paper. With a pairing knife, cut 2-3 slits in the top of every hand pie. The small slits allow air to escape when baking.

Step 3: Brush each with some of the remaining egg wash and sprinkle generously with Domino® Golden Sugar.

Step 4: Bake the hand pies at 425F for 10 minutes, then reduce the temperature to 365F and continue baking for another 15 minutes, or until they turn golden brown and become puffy. You may also check the internal temperature, which should be above 205F. Remember, if you make the apple hand pies larger/smaller, the cook time will change.

Storage & Freezing

These gluten free apple hand pies taste the best the day they have been baked. Because who doesn't love freshly baked pie? If you happen to have leftovers, store them in an airtight container at room temperature for 1-3 days.

If you are only planning on eating one or two hand pies at a time, I recommend only baking as many as you plan on eating that day. Freeze the unbaked hand pies in an airtight container for up to 2 weeks. When the craving hits, brush them with egg wash and sprinkle generously with Domino® Golden Sugar. Bake straight from the freeze. Add baking time if needed.

I have not tested freezing baked hand pies.

Pro Tips for making Gluten Free Apple Hand Pies

Keep the dough chilled: This gluten free hand pie dough is basically a pie dough, and like pie dough, it's important to keep it cold to prevent the butter from melting and the dough from becoming too soft. Work quickly and place the dough back in the fridge if it starts to feel warm.

Roll the dough evenly: To ensure that your hand pies bake evenly and look uniform, roll out the dough to an even thickness. A rolling pin with thickness guides can be helpful.

Chill the filled hand pies: After you've filled your hand pies, place them in the fridge or freezer for 15-20 minutes. This will help the dough firm up again and prevent the filling from leaking out during baking.

Brush with egg wash: Brushing your pop tarts with an egg wash before baking will give them a nice golden color and a shiny finish.

Don't skip the Sugar Sprinkle: Don't skip sprinkling the apple hand pies generously with Domino® Golden Sugar.

Use a hot oven: Preheat your oven to a high temperature (425°F) before baking the gluten free hand pies. A hot oven will help create a crispy, flaky crust.

Let them cool completely: Pop tarts can be tempting to eat right out of the oven, but it's important to let them cool completely before digging in. This will allow the filling to set and prevent any burns from the hot filling.

Step by Step Video

More Gluten Free Apple Recipes to try