to save it for later.Gluten-Free Baked Mini Hand Pies
Adapted from Carol Fenster’s Pie Dough recipe
(1000 Gluten-Free Recipes)
Ingredients
| Flour blend: | |
| ⅓ | white rice flour |
| ⅓ | tapioca flour |
| ⅓ | potato starch |
| Add later: | |
| ½ | cup brown rice flour |
| ¾ | cup tapioca flour |
| 3 | TBSP sugar |
| 1 | tsp xanthan gum |
| 1 | tsp guar gum |
| ½ | teaspoon sea salt |
| ⅛ | tsp baking soda |
| 4 | tablespoons melted butter |
| ½ | cup lowfat milk |
| 1 | tsp apple cider vinegar |
| 1 | tablespoon of butter, melted, for brushing on tops of hand pies before baking |
| cinnamon and sugar for dusting | |
| Filling: | |
| I cooked sweet potatoes in apple cider and added brown sugar, cinnamon, cloves, ginger, and molasses, a pinch of salt (all to taste) then mashed them. | |
| I also made another filling: I simmered chopped apples in apple cider (until slightly soft) with brown sugar and cinnamon. | |
Directions
First, mix the flour blend in a large bowl.
Now add the rest of the flours, sugar, xanthan gum, guar gum, sea salt, and baking soda
In another bowl, add melted butter, milk and vinegar.
Fold wet ingredients into dry bowl with a fork or your hand.
Let the dough sit for about fifteen minutes before you roll it out; use the mouth of a cup or glass to create the circular shapes for your hand pies after it’s been rolled out.
Add about 1 1/2 TBSP of filling to each piece of dough, seal with your fingers then use a pastry brush to brush with butter. Then, dust with cinnamon and sugar. Bake at 350 until pies are slightly golden on the edges and bottoms (about 15 minutes).
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