Whether you’re attending a pot luck or preparing dinner, apple pie for dessert is always a good idea. But to really get interests to pique, put out these caramel apple hand pies. A buttery, flaky hazelnut dough crust, plus that rich caramel apple filling, will make these gluten- and dairy-free pies the life of the party–and dinnertime. This is one instance that eating with your hands is completely acceptable.
Makes 9-10 hand pies
Recipe courtesy of Sarena Shasteen
1/2 cup Bob’s Red Mill Tapioca Flour
1-1/2 cups Bob’s Red Mill Hazelnut Flour
1 cup Bob’s Red Mill Sweet Rice Flour
1/2 tsp. Bob’s Red Mill Xanthan Gum
1/2 tsp. Bob’s Red Mill Baking Powder
1/4 cup powdered sugar
1/4 tsp. salt
2 large egg
1 cup non-dairy butter stick, frozen and grated
Coarse sugar, for topping
Cashew milk, for topping
1 cup Bob’s Red Mill Brown Sugar
6 Tbsp. Bob’s Red Mill Cornstarch
4 cups sliced green apples, diced to an inch thick (about 3-4 medium)
2 tsp. apple pie spice
2 Tbsp. fresh lemon juice
1/4 cup non-dairy butter stick
- In a large food processor, mix flours, xanthan gum, baking powder, powdered sugar and salt until combined. Add frozen butter and pulse until mixture resembles a coarse meal. Add egg and pulse. Dough will form a ball. Place ball in plastic wrap and refrigerate. (Dough should be cold before each use.)
- In a medium mixing bowl, combine diced apples and lemon juice. Set aside.
- In a large pan over medium heat, melt 1/4 cup butter. Add apples, brown sugar, pie spice and salt and cook for 10 minutes, stirring occasionally. Using a tablespoon at a time, sprinkle cornstarch over apples while stirring until thick. Cool completely before filling pies.
- Using two sheets of plastic wrap sprinkled with powdered sugar, roll dough out to a rectangle. Cut into desired shape and refrigerate for 15 minutes.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place half the cut dough on prepared baking sheet. Spoon 2-3 tablespoons of pie filling onto each. (Reserve some caramel “sauce” for drizzling after baking.) Wet edges of dough with a bit of cashew milk and top each piece with remaining cuts, pressing down on the edges to seal. Brush tops of pie with cashew milk and sprinkle with coarse sugar.
- Bake 25-30 minutes or until edges have browned.
- Serve warm, with remaining caramel sauce used as a drizzle or dip.