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Meals I Can Make: Cinnamon Apple Hand Pies

The weather is getting colder, and the long summer days are coming to a close. Why don't you curl up with your favorite book (or Netflix show) and enjoy some Cinnamon Apple Hand Pies? 


Cinnamon Apple Hand Pies

Makes 6 hand pies.


2 gluten-free pie shells (we used the pie shells from Wholly Wholesome)

or use your favorite homemade or store bought pie crusts

3 medium organic apples, chopped into bite-sized cubes 

¼ cup coconut sugar 

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon 

1 teaspoon vanilla bean paste or vanilla extract

¼ teaspoon ground allspice 

1/8 teaspoon ground nutmeg 

1 large egg, lightly beaten

1 tablespoon milk

cane sugar, unrefined sugar crystals for sprinkling on top 



If pie shells are frozen, set out for about 10 minutes to thaw before rolling out.
Preheat oven to 400 °F. Line one large baking sheet with parchment paper or a silicone baking mat and set aside.


On a lightly floured surface, roll pie shells to about 1/8-inch thick. Using a 3.5-inch cookie cutter, cut out 12 circles. Reroll any scrap pieces of dough as needed.

Place the cut-out pie crust circles on baking sheets with parchment paper and place in refrigerator to chill while you make the filling. 

Combine chopped apples, coconut sugar, flour, cinnamon, vanilla, allspice and nutmeg in a mixing bowl until fully combined and all of the apples are coated with the mixture. 

For the egg wash, in a separate small bowl, whisk together the egg and milk until well combined. Set aside.

Remove the pie crust circles from the refrigerator. Add the apple filling, about 2 tablespoons of filling, to the center of 6 circles, making sure to leave some room at the edges.

For the 6 remaining pie crust circles, (these are the tops of the hand pies) cut 4 slits in each. Or using a mini apple cookie cutter, cut out an apple shape. The slits or cut outs act as a vent for the pies.

Lay pie crust tops over apple filling and the bottom pie crust circles. Press around the edges to seal the hand pie together (use some water or the egg wash to dampen the edges and help seal them together if needed) then crimp the edges with a fork.

Brush the top of each hand pie with the egg wash. Sprinkle with sugar crystals. 

Bake for 18 to 20 minutes or until the pies are golden brown and the filling is bubbling. Remove from oven and set aside to cool slightly before serving.

Serve & enjoy! 

    Note: store pies in an airtight container at room temperature or in the refrigerator for 3 to 4 days.

    Recipe adapted from Live Well Bake Often. Recipe styled by Kara Stout

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