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Gluten-Free Vegan Apple Hand Pies (GF, DF, V) - A Dash of Megnut

Gluten-Free Vegan Apple Hand Pies

These gluten-free vegan apple hand pies are a delicious fall treat! They’re extremely portable – which means no plates or forks needed here! 
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 6 hand pies
Calories: 245kcal
Author: Megan


Pie Dough:

  • 1 & 1/2 cups gluten-free flour blend (I used Namaste)
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup (8 tbsp) vegan butter, cubed and cold (I used Earth Balance)
  • 4-5 tbsp ice cold water

For the Filling:

  • 2 medium crisp apples (grannysmith or honeycrisp, peeled and diced into 1/2 inch pieces (about 2 cups))
  • 1 tbsp lemon juice
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 tbsp cornstarch
  • pinch of salt


  • In a food processor, combine gluten-free flour blend, sugar and salt. Then add in the cold, cubed vegan butter.
  • Pulse 6-8 times, until you have a mixture that resembles coarse meal and the butter is the size of peas.
  • Add one tablespoon of water at a time, pulsing in between, until you able able to pinch the dough between your fingers and it holds together.
  • Turn the dough mixture out onto a clean surface and knead together into a ball. Wrap in plastic wrap and refrigerate for at least one hour.
  • While the dough is resting in the refrigerator, make the filling. In a large bowl, combine diced apples, lemon juice, sugar, cinnamon, nutmeg, ginger, cloves, cornstarch and salt. Stir to combine. Let sit for 10-15 minutes.
  • Strain the apples from the juice before filling - reserving the juice in a small bowl for later.
  • Remove dough from the refrigerator and roll out into a large square, about 1/8 inch thick. Cut rectangles about 2.5 inch x 4.5 inch from the dough. Repeat with remaining scraps. Once all of the dough is cut, you'll fill them. Add about 1-2 tablespoons of filling to a dough rectangle. Place another rectangle on top. Crimp the edges of the rectangle with a fork, sealing in the filling. Poke holes in the top of each rectangle pouch with a fork or cut 3-4 slits with a knife to allow steam to escape during baking. Repeat with remaining rectangles and filling. Place on a baking sheet lined with parchment paper and refrigerate for 20-30 minutes.
  • Preheat oven to 400F. Remove pies from the refrigerator. Brush the tops with the reserved juice from the apple mixture. Bake at 400F for 20-25 minutes, until the dough is cooked through and lightly browned.
  • Serve warm. Best enjoyed on the day that they made or frozen for enjoying at a later day. You can keep in a covered container for up to 3 days.


Please note, the prep time includes inactive time for refrigerating the dough.


Calories: 245kcal | Carbohydrates: 25g | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Sodium: 227mg | Potassium: 64mg | Fiber: 2g | Sugar: 14g | Vitamin A: 35IU | Vitamin C: 3.8mg | Calcium: 15mg | Iron: 0.5mg
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