Gluten Free Apple Cheddar Hand Pie Recipe
The crust and filling components of this hand pie recipe can be made up to 24 hours in advance and then chilled until you are ready to assemble and bake.
Equipment
- food processor
- Rolling Pin
- large 3 to 4 -inch square or round food cutters Alternatively, you can use a straight edge and a knife, a pastry wheel, or even a pizza cutter.
Ingredients
- 6 apples red or green we used Granny Smith and Fuji
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup dark brown sugar
- 1 tablespoon molasses
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons apple juice or cider
- 2 tablespoons salted butter cubed
Gluten-Free Cheddar Pie Dough
- 2 1/2 cups gluten-free all-purpose flour we used this one.
- 2 tablespoons granulated sugar
- 1 teaspoon xanthan gum
- 1 teaspoon coarse kosher salt
- 12 tablespoons salted butter, cold sliced into 1-tablespoon sized pats of butter.
- 1/2 cup shredded cheddar
- 2 large eggs
- 1 tablespoon + 1 teaspoon freshly squeezed lemon juice
- up to 5 tablespoons very cold water
- 1 egg beaten
Instructions
For the cinnamon apple filling.
- Preheat the oven to 375°F
- Prep the apples by coring, peeling, and dicing into small squares that are all roughly the same size.
- Add the apples to a baking 9×13-inch baking dish then add the lemon juice, brown sugar, molasses, cinnamon, vanilla, and apple juice to the dish. Stir to combine and coat all of the apple slices.
- Spread the apples evenly into the dish and top with the cubed butter.
- Cover the baking dish with foil and bake for 30-35 minutes, stirring every 10 minutes until the apples are soft and tender.
- When the baking time has elapsed, remove the baking dish from the oven and allow the apple pie filling to cool completely. Then chill in the refrigerator for at least a few hours, preferably overnight.
For the Gluten-Free Cheddar Pie Dough.
- Combine the flour, sugar, xanthan gum, and salt in the bowl of a food processor and pulse a few times until combined.
- Add the cold butter pats to the food processor and pulse until the butter is broken down into pea-sized chunks and the mixture is coarse and crumbly.
- Add the cheddar cheese and pulse 3-4 times to incorporate.
- Whisk the eggs and lemon juice together until foamy.
- Transfer the flour mixture to a large mixing bowl and add the egg mixture along with 2 tablespoons of cold water. Stir until the dough holds together, adding more water a tablespoon at a time if necessary, up to 5 tablespoons water total.
- Form the mixture into a ball and shape into a flattened rectangle, wrap well, and chill for an hour, or up to overnight.
To form and bake hand pies.
- Preheat the oven to 425°F. Allow the chilled dough to rest at room temperature for 10-15 minutes before rolling.
- Cover a rolling surface with a sheet or two of plastic wrap or a large silicone rolling mat. Sprinkle heavily with gluten-free flour.
- Place the chilled dough onto the prepared surface, sprinkle with flour, and cover with another piece of plastic wrap. Use a rolling pin to roll the dough out to about 1/8" thick.
- Use a 3-inch-sized square or circle food cutter to create 24 pieces of dough. Reserve any extra dough to use as decoration.
- One at a time, take a piece of dough. Roll with very slight pressure with the rolling pin to make it slightly larger. Scoop 2 tablespoons of filling onto the center and set aside. Repeat with remaining 11 pieces of dough. Brush around the edges of all 12 pieces with beaten egg.
- Now, create the top layer of dough for the hand pies. One at a time, flatten the 12 remaining pieces of dough slightly so they are large enough to cover the mound of pie filling without cracking. Lay the top layer of dough over the bottom. Use your fingers to gently form the dough around the filling, pressing slightly where the dough meets.
- With a fork, crimp around the edges of each hand pie to seal. To create a very clean edge, place a larger, 4-inch cookie cutter over the formed hand pie. Press down firmly to cut away uneven dough around the edges.
- As the hand pies are formed, transfer them to a cookie sheet lined with parchment. Cut a vent into the top of each hand pie with a knife and add decorations if using. Brush the tops of the prepared hand pies with the beaten egg and sprinkle with sugar and/or flaky salt if using.
- Bake for 18-20 minutes until golden brown and cooked through. Cool for at least 10 minutes before serving.
Nutrition
Calories: 261kcalCarbohydrates: 27gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 81mgSodium: 354mgPotassium: 66mgFiber: 3gSugar: 9gVitamin A: 486IUVitamin C: 3mgCalcium: 57mgIron: 1mg
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