Easy Gluten-Free Peach Hand Pies topped with a simple glaze for ultimate hand held pie perfection. A small batch hand pie recipe. Vegan, egg-free.
Hand pies. Just those two words make me excited! Whoever first created an individual pie that you can hold and eat all to yourself gets a high five from me.
When I lived in New Orleans, I was in love with the locally made Hubig's hand pies. They made every flavor you could imagine. Apple, cherry, lemon, chocolate, peach. A pie for every season.
But it's peach hand pies that have always been my favorite. Sweet summer right in the palm of your hand.
Not much better than that.
For this small batch baked hand pie recipe, a food processor helps bring the dough together easily. Here's what you'll need:
- almond flour
- tapioca starch
- psyllium husk powder
- vegan butter
- ripe peaches
- coconut sugar or organic cane sugar
- lemon juice
- organic powdered sugar
- non-dairy milk
The beauty of this gluten-free peach hand pies recipe is that you can make the filling while the dough chills. Plus, if you want to make both components the day ahead, just keep the dough refrigerated and store the cooked peaches in an airtight container.
And then there is the glaze. It's not necessary, but man does it takes things to the next level.
Once the glaze hardens, these little dessert hand pies are ready to be held and eaten.
For a more decadent way to eat these hand pies, serve with vanilla ice cream and any leftover cooked peaches.
More Pie Recipes
Gluten-Free Peach Hand Pies
- 1 ½ cups (170g) almond flour
- ¾ cups (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
- 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
- ¾ cup organic powdered cane sugar
- 3-4 teaspoons non-dairy milk of choice
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.
- 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. *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.
- 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 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.