Ingredients

The following ingredients have 14 Servings
  • 2 cups gluten-free flour
  • 1 tsp salt
  • 2/3 cup solid coconut oil
  • 1 tbs pure maple syrup
  • 1/3 cup ice water
  • 2 medium apples
  • 1 tsp lemon juice
  • 3 tbs pure maple syrup
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg

Instruction

  • To make the crust, place the flour, salt, coconut oil, and maple syrup in a food processor fitted with a dough blade. Pulse several times to make a crumbly mixture. Then add the ice water one tablespoon at a time until the dough comes together. It should be well saturated so it binds easily, but it shouldn’t be very sticky. If you add too much water, you can add a little more flour to dry it out. Divide the dough into 2 balls. Cover and set aside.
  • To make the filling, place the chopped, peeled apples in a medium pot. Add the remaining filling ingredients to the pot and cook over medium-low heat, covered, for about 8 to 10 minutes, until the apples are fork-tender. Don’t cook them so much that they turn very mushy like applesauce. Place the apples in a fine-mesh strainer to transfer the excess liquid to a bowl. You’ll brush this maple cinnamon goodness onto the pastries later.
  • Preheat the oven to 375 degrees.
  • On a floured work surface or a sheet of wax/parchment paper, roll out the dough to 1/8 inch thickness. (I find it easier to transfer the dough when I use wax or parchment paper.) Cut the dough into circles 3 inches wide using a cookie cutter or a glass.
  • Place the circles of dough on a cookie sheet and add about a tablespoon of filling to each circle. Brush the edge of the dough with water and add a second 3-inch circle to the top. Press down the edge with a fork.
  • Repeat the process with the second ball of dough and the remaining filling.
  • Use a pastry brush to lightly brush the strained cooking liquid onto the tops of the hand pies.
  • Bake the hand pies for about 20 minutes, until the bottom of each one is lightly browned. Cool on a wire rack and store in an airtight container.