Apple & Cinnamon Hand Pies Recipe – Gluten-Free Indian Fusion Pastry

Last Updated on 4 months by Neha Deshmukh

Apple & Cinnamon Hand Pies Recipe – Gluten-Free Indian Fusion Pastry

Hey everyone! I’m so excited to share this recipe with you. These little apple & cinnamon hand pies are a delightful fusion of flavors – a flaky, gluten-free pastry embracing a warm, spiced apple filling. It’s a comforting treat that feels both familiar and a little bit special. I first made these when I was craving something cozy and homemade, and they’ve quickly become a favorite!

Why You’ll Love This Recipe

These hand pies are seriously addictive. They’re perfect for a cozy afternoon tea, a sweet treat after dinner, or even a festive snack. Plus, they’re gluten-free, making them accessible to more people. The combination of sweet apples, warm cinnamon, and a hint of nutmeg is just heavenly. And honestly, who doesn’t love a little hand-held pie?

Ingredients

Here’s what you’ll need to make these delicious hand pies:

• 3 apples
• 3 tbsp Coconut Sugar
• 2 tbsp water
• 1 tsp Cinnamon
• ?? tsp salt
• Big pinch Nutmeg
• ?? cup Almond Flour
• ?? cup Tapioca Flour
• 1 cup Coconut Milk
• 1 tsp salt
• Egg wash (for brushing)

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Almond Flour & Tapioca Flour: These are our gluten-free heroes! Almond flour gives a lovely nutty flavor and tender crumb, while tapioca flour helps bind everything together and creates that flaky texture. Make sure your almond flour is finely ground for the best results.
• Coconut Sugar: I love using coconut sugar because it has a lower glycemic index and a lovely caramel-like flavor. It’s a more natural sweetener than refined sugar. You can use regular granulated sugar if you prefer, but the flavor will be slightly different. (Approx. 150g coconut sugar)
• Cinnamon & Nutmeg: Oh, the spice duo! Cinnamon isn’t just delicious; it has a rich history in Ayurvedic medicine. Nutmeg, originally from Indonesia, adds a warm, comforting depth. Feel free to adjust the amounts to your liking – I sometimes add a tiny pinch of cardamom for an extra Indian-inspired twist!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s make the apple filling. Combine the chopped apples, coconut sugar, water, cinnamon, salt, and a generous pinch of nutmeg in a saucepan.
2. Simmer over medium heat for about 10 minutes, or until the apples are softened and the sauce has thickened slightly. Let it cool completely – this is important so it doesn’t make the pastry soggy.
3. Now for the pastry! In a bowl, mix together the almond flour, tapioca flour, coconut milk, and salt. Mix well until a dough forms. It should come together easily, but don’t overwork it.
4. Lightly flour a clean surface and roll out the dough to about 1/8 inch thickness. Use a round cutter or a knife to cut out circles (about 4-5 inches in diameter).
5. Ladle about 2 tablespoons of the cooled apple filling onto one half of each circle.
6. Brush the edges of the dough with a little egg wash. Carefully fold the dough over the filling to form a half-moon shape.
7. Press the edges firmly together to seal, and crimp with a fork for a pretty finish.
8. Brush the tops of the hand pies with more egg wash. This will give them a beautiful golden color.
9. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until golden brown and crispy.

Expert Tips

• Don’t skip the cooling step for the apple filling! Warm filling will melt the dough and make it difficult to work with.
• If the dough is too sticky, add a little more tapioca flour, one tablespoon at a time.
• For extra flaky pastry, chill the dough for 30 minutes before rolling it out.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply replace the egg wash with a tablespoon of plant-based milk (like almond or soy) mixed with a teaspoon of maple syrup.
• Gluten-Free – Ensuring Flour Blend Purity: Double-check that your almond and tapioca flours are certified gluten-free if you have a severe allergy.
• Spice Level: My friend, Priya, loves to add a pinch of ground cloves to the apple filling for a more intense flavor. Feel free to experiment!
• Festival Adaptations: These are amazing for Makar Sankranti! They’re a sweet treat that’s perfect for sharing with family and friends during the kite-flying festivities.

Serving Suggestions

These hand pies are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of coconut yogurt. A warm cup of chai is the perfect accompaniment!

Storage Instructions

Store leftover hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze them for up to a month. Reheat in the oven for a few minutes to restore their crispness.

FAQs

• What type of apples work best in this recipe? Granny Smith, Honeycrisp, or Braeburn apples are all great choices. They hold their shape well during cooking and have a nice tartness that balances the sweetness.
• Can I make the dough ahead of time? Yes! You can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.
• Is coconut sugar a 1:1 substitute for granulated sugar? Pretty much! You can use the same amount of coconut sugar as you would granulated sugar.
• How can I prevent the hand pies from becoming soggy? Make sure the apple filling is completely cooled before filling the pies. Also, brushing the pastry with egg wash helps create a barrier against moisture.
• What’s the best way to seal the edges of the hand pies? Press firmly with your fingers, then crimp with a fork. This will create a tight seal and prevent the filling from leaking out.