Gluten-Free Buttermilk Apple Hand Pies

Serves 12 hand pies     adjust servings

Pie crust recipe from Joy The Baker


    Pie Crust

    • 3 cups [aflink u=""]Cup4Cup Gluten-Free Flour[/aflink] , plus extra for rolling out the dough
    • 2 tablespoons granulated sugar
    • 1 teaspoon salt
    • 1 cup ( 2 sticks) of cold, unsalted butter, cut into cubes
    • 1 large egg
    • 1/2 cup cold buttermilk, plus more for brushing on tops of pies
    • 1 tbs course sugar

    Pie Filling

    • 4-5 apples, I used a combo of Granny Smith & Pink Ladies
    • 2 tsp cinnamon
    • 1/2 tsp cloves
    • 1/2 tsp nutmeg
    • 1/2 cup brown sugar, firmly packed
    • juice of 1/2 a lemon
    • 2 tsp [aflink u=""]arrowroot powder[/aflink]
    • 2 tbs unsalted butter


    1. In a large mixing bowl, combine your flour, sugar, and salt. Whisk together until it is well combined.
    2. Add in your cubed cold butter. Work the butter into the flour mixture with clean hands. You will start to get a shaggy mixture. The butter will break down into different sized chunks. Some will be the size of oat flakes, others will be the size of peas.
    3. In a smaller bowl whisk together your buttermilk and your egg.
    4. Create a well in your dough mixture, and pour your buttermilk mixture into the center of that well.
    5. Using a fork, work the wet ingredients into the flour and butter mixture. Do your best to moisten all of your flour mixture. Your dough should come together and be both moist and a bit shaggy.
    6. Turn your dough out onto a floured surface and split it into two even pieces. Shape these even pieces into discs, flour them, and wrap them in plastic wrap.
    7. Set your wrapped dough to chill the fridge for about an hour.
    8. While you wait for your dough to chill, peel all of your apples and chop them into small and manageable bite sized pieces.
    9. Add them to a bowl with your spices, brown sugar, arrowroot powder and lemon juice. Stir until they are well combined.
    10. In a large skillet, heat up your 2 tbs of butter. Add your apples to the pan and cook for 5-8 minutes or until the fruit starts to soften.
    11. Once the fruit starts to become soft, remove your apples from the heat, put them in a separate bowl and allow them to cool completely.
    12. When your dough has finished chilling, remove it from the refrigerator and allow it to sit out for a couple of minutes.
    13. Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
    14. Using a well floured surface and a well floured rolling pin, roll your dough out to about an 1/8 of an inch thickness. Using a large cookie cutter (I used a heart shaped cookie cutter, but you can use whatever you have on hand. A circle would work great.) cut out your dough. Place your cut out dough onto a parchment lined baking sheet. Keep reshaping your scraps and cutting out shapes until you've used up all your pie dough.
    15. Place a small amount of filling inside of your dough. Try to omit as much of the liquid as possible so that your crust does not get soggy. Take another one of your pie dough cut outs and place it directly on top of the dough that contains the filling.
    16. Using a fork, gently seal the edges of your pies by pressing the tines into the dough all around the edges. If you fill your pastry up too much, the dough will begin to break.
    17. Once you have repeated this step on all twelve pies, use a knife to cut a couple of slits in the tops of your hand pies.
    18. Using a pastry brush, brush the tops of your pies with buttermilk and sprinkle with course sugar.
    19. Bake pies for 20-25 minutes or until they turn a beautiful golden brown.
    20. Allow them to cool for 10-15 minutes and then serve them warm with whipped cream or ice cream.
    21. Enjoy!


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