These gluten-free vegan apple hand pies pack all the cozy flavor of classic apple pie into a flaky handheld crust. Crisp apples cooked down with cinnamon and warm fall spices then get wrapped in a buttery vegan crust and baked until golden. These actually really remind me of the McDonalds hand pies that I ate when I was kid before my celiac diagnosis.
I like making these instead of one big pie when I want something easier to serve and eat. There’s no plate or fork involved, just a warm little pie you can pick up and go. They’re great for parties or for packing into lunchboxes. They don’t need some time in the fridge to stay flaky, but once that’s done, the rest comes together quickly.
Ingredient notes:
- Flour Blend – I use cup for cup for this crust. It’s the same blend I use in my regular gluten-free pie crust.
- Vegan Butter – I like Earth Balance butter sticks here for a buttery flavor without any dairy.
- Apples – Granny Smith or Honeycrisp both work well, something crisp that holds its shape once baked.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Expert Tips
Recipe FAQs
Yes, regular butter works as a straightforward swap if you don’t need these to be dairy-free or vegan.
You can, but this recipe is built around cup-for-cup, so a different blend may change the texture. I’d stick with cup-for-cup for the most reliable results. My second choice is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
Storage Instructions
These are best the day they’re made, but they’ll keep in a covered container in the fridge for up to 3 days.
To freeze, bake the pies first, then let them cool completely. Freeze them in a single layer for about an hour, then transfer to a freezer-safe container or bag. Reheat in the oven until warm through.
Serving Suggestions
A scoop of vanilla ice cream melting over a warm hand pie is hard to beat. If you want to go bigger, drizzle on some caramel sauce too.
For a fall gathering, these pair well with an Apple Cider Mimosa. If you want another vegan treat on the table, my Gluten-Free Pumpkin Donuts round things out nicely.
Gluten-Free Vegan Apple Hand Pies
Ingredients
Pie Dough:
- 1½ cups (210 g) gluten-free flour blend - I recommend Cup4Cup Multipurpose Flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup (56 g) vegan butter - cubed and very cold – I used Earth Balance
- 4 tablespoons (60 g) ice cold water - plus more as needed
For the Filling:
- 2 cups (250 g) diced apples - Granny Smith or Honeycrisp, peeled and diced into ½ inch pieces (about 2 medium apples)
- 1 tablespoon (15 g) lemon juice
- 3 tablespoons (36 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- pinch of salt
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Pie Dough:
- In a large bowl, combine 1½ cups (210 g) gluten-free flour blend, 1 tablespoon granulated sugar, and ¼ teaspoon salt. Add the cold, cubed ½ cup (56 g) vegan butter. Using a pastry cutter or your fingers, work the butter into the flour until it's coated and some larger pieces, about the size of an almond, remain.
- Gradually add 4 tablespoons (60 g) ice cold water, about 1 tablespoon at a time, mixing until the dough starts to come together. It will look shaggy at first. If needed, you can add an additional tablespoon of ice cold water.
- Gently gather the dough into a disk, wrap it, and refrigerate for at least an hour to let the flour hydrate and the butter to firm up.
For the Filling:
- While the dough chills, combine 2 cups (250 g) diced apples, 1 tablespoon (15 g) lemon juice, 3 tablespoons (36 g) granulated sugar, 1 tablespoon (8 g) cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and pinch of salt in a large bowl.
- Let's sit for 10-15 minutes, then drain the apples and save the juice.
- Strain the apples from the juice before filling – reserving the juice in a small bowl for later.
Assemble and Bake:
- Roll the dough into a large square about ⅛ inch thick. Cut into rectangles roughly 2.5 x 4.5 inches, re-rolling the scraps as needed.
- Place 1-2 tbsp. of filling on one rectangle, top with another rectangle, and crimp the edges with a fork, sealing it shut. Poke a few holes or cut slits in the top.
- Place all the prepared pies on a parchment-lined baking sheet and refrigerate for 20-30 minutes. Preheat the oven to 400°F while the pies chill.
- Brush the pies with the reserved apple juice and bake at 400°F for 20-25 minutes until cooked through and lightly browned. Serve warm.
Notes
- Non-vegan crust: If you don’t need these to be vegan, my regular gluten-free pie crust works great here too.
- Storage: Keep in a covered container in the fridge for up to 3 days. To freeze, bake first, cool completely, freeze in a single layer for about an hour, then move to a freezer-safe container. Reheat in the oven until warm.
Nutrition
Is 1/2 cup of flour correct? I doubled the recipe and only got 8. I rolled extremely thin (1/8″) and measured with a ruler.
Tiffany – SO sorry! I just updated my recipe card the other day and it apparently cut off the flour measurements. It should be 1 + 1/2 cups of gluten-free flour blend. I am so sorry about that!
Hello. How do you freeze them ? Cooked or not ? Thanks !
Hi Claudia,
I’d bake them first and then freeze them on a baking sheet in a single layer for about an hour. Once frozen, place them in a freezer safe container and then reheat in the oven when you’re ready to eat.
These are delicious!! Thanks for this awesome recipe!
I’m so glad you enjoyed it, Kristin! 🙂
Hello! I was wondering can I make use this recipe with none vegan butter??
Hi Allie, Yes – you can use regular butter instead of the vegan butter in this recipe!