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.
Why you'll love this recipe
- Perfect summer dessert
- Individual peach pies
- Gluten-free and vegan
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.
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.
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.
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.
- 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.
You can store these mini pies in an airtight container at room temperature for 1-2 days. They can be stored in the refrigerator for 4-5 days.
This hand pie recipe is best the day they are made and eaten within a couple of days for maximum freshness.
No! You can leave the mini pies unglazed. This is up to personal preference.
Nectarines would make a great substitute for peaches. Chopped apples would make great apple hand pies as well.
More gluten-free pie recipes
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Gluten-Free Baked Peach Hand Pies
- 2-3 tablespoons non-dairy milk
- 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. *
- 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.