Gluten- & Dairy-Free Caramel Apple Hand Pies

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by | Read time: 2 minutes

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. 

Gluten- & Dairy-Free Caramel Apple Hand Pies |

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
Pinch salt


  1. 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.)
  2. In a medium mixing bowl, combine diced apples and lemon juice. Set aside.
  3. 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.
  4. 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.
  5. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  6. 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.
  7. Bake 25-30 minutes or until edges have browned.
  8. Serve warm, with remaining caramel sauce used as a drizzle or dip.