1 & 1/2cupsgluten-free flour blend(I used Namaste)
1/2cup(8 tbsp) vegan butter, cubed and cold (I used Earth Balance)
4-5tbspice cold water
For the Filling:
2medium crisp apples(grannysmith or honeycrisp, peeled and diced into 1/2 inch pieces (about 2 cups))
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.