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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Gluten-Free Peach Hand Pies (Vegan)

    Published: Aug 11, 2019 by Tessa · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    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.

    Gluten-Free Peach Hand PiesHand 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.

    Peach Hand PiesBut 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.

    Hand PiesFor 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

    Fresh-Baked Peach Hand PiesThe 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. 

    Gluten-Free Peach Hand Pies with glazeOnce 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. 

    Gluten-Free Peach Hand Pies

    More Pie Recipes

    No Bake Coconut Cream Pie

    Oatmeal Cream Pies

    Gluten-Free Apple Hand Pies

    Gluten-Free Peach Hand Pies

    Gluten-Free Peach Hand Pies

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 1 hour 20 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 40 minutes
    Servings: 4 servings
    Calories: 618kcal
    Author: Tessa

    Ingredients

    Dough

    • 1 ½ cups almond flour 170 g
    • ¾ cup tapioca starch 85 g
    • 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: 618kcal | Carbohydrates: 81g | Protein: 10g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 638mg | Potassium: 170mg | Fiber: 7g | Sugar: 49g | Vitamin A: 1047IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Comments

    1. Alene

      September 16, 2019 at 2:08 pm

      I cannot buy decent peaches in Florida so I would like to try these with an apple filling. I can't get good New England apples here either, but you can get Granny Smith apples everywhere. I assume you could make the filling as if you were making apple pie. Any suggestions?

      Reply
    2. Helyn

      August 12, 2019 at 5:26 pm

      Yes! They look soooo good. Thank you for sharing. ?

      Reply
    3. Yvonne

      August 12, 2019 at 10:13 am

      5 stars
      These look fabulous. And I've already got everything I need to make them at home so -- tonight! Thanks so much for the recipe; they're beautiful!

      Reply
      • Tessa

        August 15, 2019 at 7:17 pm

        Wonderful!!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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