Gluten-Free Baked Peach Hand Pies

[Tessa]

Easy Gluten-Free Baked Peach Hand Pies topped with a simple glaze for ultimate hand-held pie perfection. A small batch hand pie recipe. Vegan, egg-free.

Gluten-free pastry dough can be daunting sometimes. But this small-batch recipe uses just two flours to achieve easy peach hand pies. They are gluten-free, dairy-free, and egg-free and the perfect summer treat!

Jump to:

• Ingredients and Substitutions
• How to Make Gluten-Free Peach Hand Pies
• Recipe Tips
• FAQs
• More Gluten-Free Pie Recipes
• Recipe

Ingredients and Substitutions​

Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

Almond flour - Gives our homemade peach hand pies a moist dough.

Tapioca starch - Also known as tapioca flour, this helps bind as well as create a more pliable dough and flaky crust.

Psyllium husk powder - This fiber-rich powder replaces the gluten in our homemade pie dough.

Vegan butter - Helps achieve a buttery pastry.

Fresh peaches - Ripe juicy peaches add their natural sweetness.

Coconut sugar or organic cane sugar - Coconut sugar has more of a brown sugar flavor and is an unrefined sweetener. Organic cane sugar will be sweeter than coconut sugar.

Lemon juice - The tart acid from the lemon juice rounds out the peach filling flavors.

Organic powdered sugar - Regular powdered sugar works just fine. The organic option is vegan-friendly.

Non-dairy milk - Unsweetened almond milk, cashew milk, coconut milk, or soy milk are all great options. This will replace a traditional egg wash.

How to Make Gluten-Free Peach Hand Pies​

Gluten-free pie dough​

Step 1: In the bowl of a food processor, add almond flour, tapioca starch, psyllium husk powder, and salt. Pulse several times until flours are integrated.

Step 2: Add cold vegan butter in small pieces. Pulse until the mixture starts to come together. Add cold water a little bit at a time and continue to pulse until it resembles dough.

Step 3: Squeeze the dough with your hands. It should come together and hold together.

If not, add a teaspoon of water. If it is too wet, add a little more almond flour until the dough consistency is right.

Step 4: Form the dough into a flat disc and wrap it in plastic wrap. Refrigerate for at least one hour.

Peach filling​

Step 5: Place peaches, coconut sugar, lemon juice, cinnamon, tapioca starch, and salt into a small saucepan.

Cook over medium heat for about 10 minutes. Remove the peach mixture from the heat.

Assembly​

Step 6: With a rolling pin, turn the dough out onto a piece of parchment paper that has been sprinkled with tapioca starch. Cut out 8 rounds with a cookie cutter.

Step 7: Place about 1 ½ tablespoons of peach pie filling in the center of each of the pie crust circles.

Place another round piece of dough on top. Crimp and seal with the tines of a fork.

Step 8: Place non-dairy milk in a small bowl. Brush milk liberally over the top of each pie. Brush edges especially over seams and cracks.

Step 9: Bake for 20 minutes. The edges will start to turn golden brown. Glaze mini peach hand pies once they are cool.

Recipe Tips​

• You can save time and opt not to peel your peaches.
• Don't have a round cutter? A wide-mouth mason jar lid works great!
• Be careful not to place too much filling on each round or these little peach desserts will burst.
• Allow the hand pies to cool completely on a wire rack before glazing.

FAQs​

How long do peach hand pies stay fresh?
This hand pie recipe is best the day they are made and eaten within a couple of days for maximum freshness.

Do I have to glaze the hand pies?
No! You can leave the mini pies unglazed. This is up to personal preference.

Can I use different fresh fruit?
Nectarines would make a great substitute for peaches. Chopped apples would make great apple hand pies as well.

More Gluten-Free Pie Recipes​

• 
  
  No-Bake Coconut Cream Pie (Gluten-Free, Vegan)
• 
  
  Carrot Pie (Vegan)
• 
  
  Gluten-Free Chocolate Pecan Tart
• 
  
  Frozen Vegan Snickers Pie (Gluten-Free)

Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!

Recipe​

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Gluten-Free Baked Peach Hand Pies​

Easy Gluten-Free Baked Peach Hand Pies topped with a simple glaze for ultimate hand-held pie perfection. A small batch hand pie recipe. Vegan, egg-free.
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 1 hour hour 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 4 servings
Calories 696kcal
Author Tessa

Ingredients​

Dough​

• 1 ½ cups (170g) almond flour
• ¾ cup (85g) tapioca starch
• ½ teaspoon salt
• 2 teaspoons psyllium husk powder
• 6 tablespoons vegan butter or solid coconut oil
• 2-3 tablespoons ice cold water

Peach Filling​

• 2 ripe peaches, peeled and diced into small pieces
• 2 tablespoons coconut sugar or organic cane sugar
• 1 ½ teaspoons fresh lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1 teaspoon tapioca starch
• 2 pinches salt

Pastry Wash​

• 2-3 tablespoons non-dairy milk

Glaze​

• ¾ cup organic powdered cane sugar
• 3-4 teaspoons non-dairy milk of choice

Instructions​

For the dough​

• In the bowl of a food processor, add almond flour, tapioca starch, psyllium husk powder, and salt. Put on lid and pulse several times until flours are integrated.
• Add cold vegan butter in small pieces to bowl of food processor. Pulse until mixture starts to come together. Add water a little bit at a time and continue to pulse until it resembles dough.
• Squeeze the dough with your hands. It should come together and hold together. If not, add an additional teaspoon of water. If it is too wet, add a little more almond flour until dough consistency is right.
• Form the dough into a flat disc and wrap in plastic wrap. Place in refrigerator and chill for at least one hour.

For the Filling​

• While dough chills, place peaches, coconut sugar, lemon juice, cinnamon, tapioca starch, and salt into a small saucepan. Cook over medium-low heat, stirring often until peaches have softened, about 10 minutes. Remove from heat.

To Assemble​

• Preheat the oven to 375 degrees Fahrenheit. Place a piece of parchment paper on a large rimmed baking sheet.
• Once chilled, turn the dough out onto a piece of parchment paper that has been sprinkled with tapioca starch. Place another piece of parchment on top, press to flatten, and roll out to about ⅛ of an inch with rolling pin. Using a 3 ½ to 4-inch round cutter (or lid), cut out 8 rounds of pastry. *
• Place about 1 ½ tablespoons of peach filling in the center of each pastry round. Place another round on top. Press the tines of a fork along seam to crimp and seal.
• Place non-dairy milk for pastry wash in a small bowl. Using a pastry brush, brush milk liberally over tops and sides of each hand pie, especially over seams and cracks (there will be cracks!).
• Bake for 20-22 minutes, or until golden brown. Remove cookie sheet from oven and place on a wire cooling rack. Allow to sit for at least 10 minutes before glazing.
• In a small bowl, combine glaze ingredients. Add a little extra milk if too thick, or a little extra powdered sugar if too thin. Using pastry brush, lightly brush hand pies with glaze until tops are coated. Allow glaze to harden before serving.
• Store leftovers in an airtight container at room temperature for 1-2 days, or in the refrigerator for 3-4.

Notes​

*Transfer each round to prepared baking sheet as you go. You will find that the dough seems hard and tough, but softens as soon as you start to flatten and roll it. **I find that rolling out, cutting 2 rounds, and then gathering dough together again and re-rolling before cutting 2 more works best. Sprinkle surface with tapioca starch as needed. You don't want to roll the dough too thin, it is too delicate otherwise. ***To best transfer each round, use a metal spatula sprinkled with tapioca starch. Re-coat each time.

Nutrition​

Calories: 696kcal | Carbohydrates: 101g | Protein: 10g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 651mg | Potassium: 134mg | Fiber: 7g | Sugar: 50g | Vitamin A: 1077IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg​

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