There’s something undeniably cozy about a warm, handheld pie — especially when it’s filled with soft, cinnamon-spiced apples wrapped in a tender, buttery crust. These Gluten-Free Apple Hand Pies bring together everything you love about a classic apple pie but in a charming individual size that’s perfect for snacking, gifting, or serving at holiday gatherings.

The homemade gluten-free pastry bakes up beautifully flaky, while the apple filling simmers into a jammy, perfectly spiced center. Finished with an egg wash and a sprinkle of coarse sugar for sparkle, these little pies feel both nostalgic and delightfully elevated — a treat you’ll want to make all season long.

Whether you enjoy them warm from the oven, paired with a scoop of vanilla ice cream, or packed into a lunchbox for an afternoon pick-me-up, these hand pies are a delicious reminder that gluten-free baking can be both beautiful and incredibly delicious.

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Why You’ll Love This Recipe

Classic Flavor, Mini Form
Everything you love about a traditional apple pie — cinnamon, brown sugar, and warm spices — in a fun, handheld version.

Flaky Gluten-Free Pastry
The homemade pastry dough uses cold butter and a splash of apple cider vinegar to create a tender, buttery crust that rivals wheat-based pie dough.

Perfect Make-Ahead Dessert
Both the dough and the filling can be prepared in advance, making assembly easy and stress-free.

Great for Gifting or Sharing
These individual pies pack beautifully and make an adorable homemade treat for friends, neighbors, or teachers.

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Ingredient Notes

Gluten-Free Flour:
This recipe uses a gluten-free 1:1 flour blend for the pastry. A high-quality blend with xanthan gum ensures the dough rolls out smoothly and bakes up tender and flaky (I love Bob’s Redmill).

Cold Butter:
Cold, cubed butter is essential for creating pockets of steam in the dough. This gives the crust its beautiful layers and crisp edges.

Ice Water + Apple Cider Vinegar:
The vinegar helps tenderize the dough and improves structure, making it easier to roll without cracking.

Apples:
Use peeled, diced apples. Dicing into ½ inch pieces ensures they soften evenly and fit neatly into the pies.

Warm Spices:
Cinnamon, allspice, and nutmeg bring classic apple-pie flavor. Feel free to add a pinch of cardamom for an elegant twist.

Cornstarch Slurry:
This thickens the apple filling so it doesn’t leak out during baking.

Egg Wash & Coarse Sugar:
Brushed on top for golden color and sparkle.

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How to Make Gluten-Free Apple Hand Pies

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Whisk together the gluten-free 1:1 flour, sugar, cinnamon, and salt.

Step 2: Add the cold cubed butter and use a pastry blender or your fingers to work the butter into the dry ingredients until the butter is pea-sized or slightly larger.

Step 3: Mix 6 tbsp of ice cold water with 1 tsp of apple cider vinegar. Drizzle the water/vinegar over the mixture 1 tbsp at a time, stirring with a rubber spatula after each addition until the dough begins to stick together and form large clumps.

Step 4: Pour the dough onto a clean work surface and press the dough together to form a ball.  Cut the dough in half, form each half into a disk, and wrap in plastic wrap.  Refrigerate the dough for 2 hours. 

Step 5: Peel and dice the apples into 1/2 inch (or slightly smaller) chunks.  Toss the apples with the light brown sugar, cinnamon, allspice, nutmeg, and salt.

Step 6:  Melt the butter in a saucepan and stir in the apple mixture.  Heat the mixture until the juices begin to simmer.  Allow the apples to simmer in the juices for about 5-7 minutes until they begin to soften, stirring occasionally.  Then add the cornstarch slurry and stir until the juices thicken. Set aside to cool. 

Step 7: Remove one disk of dough from the refrigerator and roll out to ⅛-¼ inch thickness on a lightly floured work surface.  Use a 3 ½-4 inch round cookie cutter to cut out eight circles (these will be the bottom crusts).

Step 8: Place the bottom crusts on a parchment lined baking sheet, brush with egg wash, and place a heaping tablespoon of the filling in the center of each crust.

Step 9: Repeat the rolling out/cutting out process with the second disk of dough to get another eight circles (these will be the top crusts).  Place the top crusts on top of the filled bottom crusts and press around the edges to seal.  Then crimp the edges with the tines of a fork and cut slits in the center with a sharp knife to vent.  Brush with egg wash and sprinkle with coarse sugar.

Step 10: Bake at 375°F for 18-22 minutes.  Remove from the oven and allow the pies to cool on the pan for 5 minutes and then transfer to a wire rack.  Enjoy the hand pies warm or at room temperature!

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Recipe Tips

Keep the butter extra cold
Cold butter creates steam pockets as the pies bake, giving you a beautifully flaky, layered crust.

Chill the dough long enough
A full rest allows the flour to hydrate and the butter to firm back up, making the dough easier to roll and less likely to crack.

Flour the surface generously when rolling out the dough
Gluten-free dough tends to be a little stickier. Lightly flour your work surface, rolling pin, and the top of the dough to prevent sticking and tearing.

Roll to an even thickness
Aim for ⅛–¼ inch so all your hand pies bake consistently with crisp edges and tender centers.

Don’t overfill the pies
A heaping tablespoon of filling is just right. Too much can cause the juices to seep out as they bake.

Seal the edges well
Use your fingertips first, then crimp with a floured fork to keep the filling contained and create that classic hand-pie look.

Vent the top crust
Cutting small slits in the top crust allows steam to escape, preventing the tops from bursting or doming in the oven.

Watch for a deep golden color
The pies are ready when the crust is evenly golden and crisp—this ensures the centers are fully set and the bottoms are sturdy.

Let them cool briefly
A short rest on the pan helps the crust firm up while the filling settles into a jammy, warm center.

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Storage & Reheating Instructions

Room Temperature:
Store in an airtight container at room temperature for 1–2 days.

Refrigerator:
Keep up to 4 days in the refrigerator. Reheat before serving for the best texture.

Reheating:
Warm in a 300°F oven for 10–12 minutes to re-crisp the crust.

Freezing:
Freeze fully baked pies for up to 2 months. Reheat at 325°F for 15–18 minutes.

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Photography by Creating Kaitlin

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