Gluten-Free Apple Hand Pies (No Refined Sugar) – Cozy, Portable, and Naturally Sweet

These hand pies bring all the comfort of a classic apple pie, without the refined sugar or gluten. They’re flaky, warmly spiced, and just the right size for a snack or lunchbox treat. The filling relies on apples, dates, and a touch of maple syrup for sweetness that tastes natural, not cloying.

If you’ve struggled with gluten-free pastry before, this method is forgiving and easy to handle. Make a batch on the weekend and enjoy grab-and-go treats all week.

Gluten-Free Apple Hand Pies (No Refined Sugar) - Cozy, Portable, and Naturally Sweet

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Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Servings 8 servings

Ingredients

  

• For the crust:
• 1 1/4 cups gluten-free all-purpose flour (with xanthan gum, if your blend doesn’t include it, add 1/2 tsp)
• 3/4 cup fine almond flour
• 2 tbsp arrowroot starch or cornstarch
• 1/2 tsp fine sea salt
• 10 tbsp cold unsalted butter, diced (or cold refined coconut oil for dairy-free)
• 1 large egg, cold
• 2–3 tbsp ice water, as needed
• For the apple filling:
• 3 medium apples (about 1 1/2 lbs), peeled, cored, and diced small (use a mix of tart and sweet, like Granny Smith and Honeycrisp)
• 6 soft Medjool dates, pitted and chopped
• 2–3 tbsp pure maple syrup, to taste
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp arrowroot starch or cornstarch
• Pinch of salt
• To finish:
• 1 egg, beaten with 1 tsp water (for egg wash; use almond milk for vegan)
• 1–2 tsp coarse coconut sugar for sprinkling (optional; still unrefined)

Instructions

 

• Make the crust: In a large bowl, whisk the gluten-free flour, almond flour, arrowroot, and salt. Cut in the cold butter with a pastry cutter or your fingers until pea-sized bits form. Beat the egg and add it. Drizzle in ice water, 1 tablespoon at a time, until the dough holds together when pressed.
• Chill the dough: Divide dough into two disks, wrap, and chill for 45–60 minutes. Cold dough is key for a flaky crust and easier rolling.
• Cook the filling: In a skillet over medium heat, combine apples, dates, maple syrup, lemon juice, cinnamon, nutmeg, vanilla, and salt. Cook, stirring, for 5–7 minutes until the apples soften. Sprinkle in arrowroot and cook 1–2 minutes until glossy and thickened. Cool completely.
• Prep the workspace: Heat oven to 375°F (190°C). Line a baking sheet with parchment. Lightly dust a surface with gluten-free flour or roll between two sheets of parchment.
• Roll and cut: Roll the first dough disk to about 1/8 inch thick. Using a 4–5 inch round cutter (or a small bowl), cut circles. Gather and reroll scraps. Repeat with second disk.
• Fill the pies: Place 1–2 tablespoons of cooled filling in the center of each circle. Brush edges lightly with water. Fold into half-moons and press edges to seal. Crimp with a fork.
• Vent and glaze: Place pies on the lined sheet. Cut a small slit on top of each. Brush with egg wash and sprinkle with coconut sugar if using.
• Bake: Bake 18–22 minutes, until golden and crisp. If using coconut oil, they may need an extra 2–3 minutes. Cool on the sheet for 5 minutes, then transfer to a rack.
• Serve: Enjoy warm or at room temperature. The filling sets as it cools, making them easy to pack.

Why This Recipe Works

• Naturally sweetened: Dates and maple syrup add depth, moisture, and sweetness without refined sugar.
• Flaky, gluten-free crust: A blend of gluten-free flour and almond flour keeps the crust tender, while cold butter (or coconut oil) creates light layers.
• Foolproof method: Chilling the dough and assembling smaller pies makes the pastry easier to handle than a full-size pie.
• Perfectly spiced filling: Cinnamon and nutmeg complement tart apples, so the pies taste balanced, not overly sweet.
• Freezer-friendly: You can bake from frozen, making these ideal for busy days.

Ingredients

• For the crust:
• 1 1/4 cups gluten-free all-purpose flour (with xanthan gum, if your blend doesn’t include it, add 1/2 tsp)
• 3/4 cup fine almond flour
• 2 tbsp arrowroot starch or cornstarch
• 1/2 tsp fine sea salt
• 10 tbsp cold unsalted butter, diced (or cold refined coconut oil for dairy-free)
• 1 large egg, cold
• 2–3 tbsp ice water, as needed
• For the apple filling:
• 3 medium apples (about 1 1/2 lbs), peeled, cored, and diced small (use a mix of tart and sweet, like Granny Smith and Honeycrisp)
• 6 soft Medjool dates, pitted and chopped
• 2–3 tbsp pure maple syrup, to taste
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp arrowroot starch or cornstarch
• Pinch of salt
• To finish:
• 1 egg, beaten with 1 tsp water (for egg wash; use almond milk for vegan)
• 1–2 tsp coarse coconut sugar for sprinkling (optional; still unrefined)

Instructions

1. Make the crust: In a large bowl, whisk the gluten-free flour, almond flour, arrowroot, and salt. Cut in the cold butter with a pastry cutter or your fingers until pea-sized bits form.

   Beat the egg and add it. Drizzle in ice water, 1 tablespoon at a time, until the dough holds together when pressed.

2. Chill the dough: Divide dough into two disks, wrap, and chill for 45–60 minutes. Cold dough is key for a flaky crust and easier rolling.
3. Cook the filling: In a skillet over medium heat, combine apples, dates, maple syrup, lemon juice, cinnamon, nutmeg, vanilla, and salt.

   Cook, stirring, for 5–7 minutes until the apples soften. Sprinkle in arrowroot and cook 1–2 minutes until glossy and thickened. Cool completely.

4. Prep the workspace: Heat oven to 375°F (190°C).

   Line a baking sheet with parchment. Lightly dust a surface with gluten-free flour or roll between two sheets of parchment.

5. Roll and cut: Roll the first dough disk to about 1/8 inch thick. Using a 4–5 inch round cutter (or a small bowl), cut circles.

   Gather and reroll scraps. Repeat with second disk.

6. Fill the pies: Place 1–2 tablespoons of cooled filling in the center of each circle. Brush edges lightly with water.

   Fold into half-moons and press edges to seal. Crimp with a fork.

7. Vent and glaze: Place pies on the lined sheet. Cut a small slit on top of each.

   Brush with egg wash and sprinkle with coconut sugar if using.

8. Bake: Bake 18–22 minutes, until golden and crisp. If using coconut oil, they may need an extra 2–3 minutes. Cool on the sheet for 5 minutes, then transfer to a rack.
9. Serve: Enjoy warm or at room temperature.

   The filling sets as it cools, making them easy to pack.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 24 hours.
• Refrigerator: Keeps 4–5 days. Reheat at 350°F (175°C) for 6–8 minutes to refresh the crust.
• Freezer: Freeze baked or unbaked pies on a sheet, then transfer to a bag. Bake from frozen at 375°F (190°C): 20–25 minutes for unbaked; 10–12 minutes to re-crisp baked pies.

Benefits of This Recipe

• No refined sugar: Sweetened with fruit and maple syrup for a gentler sweetness and more flavor.
• Gluten-free and adaptable: Works with dairy-free swaps and common gluten-free blends.
• Portion control: Hand pies are naturally portioned and kid-friendly.
• Meal prep friendly: Make ahead, freeze, and bake as needed.
• Comforting but lighter: Real ingredients and balanced sweetness keep them satisfying without being heavy.

Common Mistakes to Avoid

• Warm dough: If the dough softens, it will tear.

  Chill between steps and work quickly.

• Overfilling: Too much filling causes leaks. Stick to 1–2 tablespoons per pie.
• Skipping vents: Without a slit on top, steam builds and cracks the crust.
• Not cooling the filling: Warm filling melts the fat in the dough and ruins the layers.
• Using only one flour: The combo of gluten-free blend and almond flour improves texture and flavor. Don’t swap one-for-one without adjustments.

Variations You Can Try

• Apple-pear: Replace half the apples with firm pears and add a pinch of cardamom.
• Caramel-apple vibe: Stir 1 tablespoon almond butter and a pinch of salt into the cooled filling for a caramel note.
• Ginger spice: Add 1–2 teaspoons finely grated fresh ginger to the filling.
• Streusel top: Sprinkle a crumble of almond flour, coconut oil, and coconut sugar on top before baking.
• Vegan: Use coconut oil instead of butter and brush tops with almond milk.

  Add 1–2 teaspoons extra water if the dough seems dry.

• Mini pop-tart style: Cut rectangles, fill, top with another rectangle, and crimp all around for a neater lunchbox shape.

FAQ

Can I make the dough ahead?

Yes. The dough keeps in the fridge for up to 2 days or in the freezer for 1 month. Thaw overnight in the fridge before rolling.

What apples work best?

A mix of tart and sweet is ideal.

Try Granny Smith with Honeycrisp, Pink Lady, or Fuji for balanced flavor and texture.

Do I need xanthan gum?

If your gluten-free flour blend already contains xanthan gum, you’re set. If not, add about 1/2 teaspoon to improve elasticity and prevent cracking.

How do I keep the edges from splitting?

Don’t overwork the dough, and keep it cold. If it cracks, press gently to mend or dab with a drop of water and smooth with your finger.

Can I air fry these?

Yes.

Cook at 350°F (175°C) for 10–14 minutes, checking at 10. Brush with egg wash and don’t overcrowd the basket.

Is coconut sugar considered refined?

Coconut sugar is generally considered an unrefined sweetener. It’s optional here, used for a light crunch on top.

How can I make them nut-free?

Replace almond flour with more gluten-free all-purpose flour and add 1 tablespoon extra butter or oil for tenderness.

The texture will be slightly different but still tasty.

Can I skip the dates?

You can. Increase the maple syrup to 3–4 tablespoons and cook the filling a bit longer to thicken, as dates add body and sweetness.

Why is my crust crumbly?

It likely needs more moisture. Add ice water 1 teaspoon at a time until the dough holds together when pressed.

Chill again before rolling.

How many pies does this make?

You’ll get about 10–12 pies using a 4–5 inch cutter, depending on thickness and rerolled scraps.

Final Thoughts

These gluten-free apple hand pies prove you don’t need refined sugar for a classic, cozy dessert. The crust bakes up golden and crisp, and the filling is naturally sweet with warm spice in every bite. Keep a stash in the freezer, and you’ll always have a wholesome, homemade treat ready to go.

Simple ingredients, reliable technique, and comfort you can hold in one hand.