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Simple Gluten-Free Peach Hand Pies topped with a easy glaze for final hand-held pie perfection. A small batch hand pie recipe. Vegan, egg-free.

Hand pies. Simply these two phrases make me excited! Whoever first created an particular person pie you could maintain and eat all to your self will get a excessive 5 from me. 

After I lived in New Orleans, I used to be in love with the domestically made Hubig’s hand pies. They made each taste you would think about. Apple, cherry, lemon, chocolate, peach. A pie for each season.

Peach Hand PiesBut it surely’s peach hand pies which have at all times been my favourite. Candy summer time proper within the palm of your hand. 

Not significantly better than that.

Hand PiesFor this small batch baked hand pie recipe, a meals processor helps deliver the dough collectively simply. Right here’s what you’ll want:

  • almond flour
  • tapioca starch 
  • psyllium husk powder
  • vegan butter
  • ripe peaches
  • coconut sugar or natural cane sugar
  • lemon juice
  • natural powdered sugar
  • non-dairy milk

Fresh-Baked Peach Hand PiesThe fantastic thing about this gluten-free peach hand pies recipe is you could make the filling whereas the dough chills. Plus, if you wish to make each elements the day forward, simply preserve the dough refrigerated and retailer the cooked peaches in an hermetic container. 

After which there’s the glaze. It’s not obligatory, however man does it takes issues to the subsequent stage. 

Gluten-Free Peach Hand Pies with glazeAs soon as the glaze hardens, these little dessert hand pies are able to be held and eaten. 

For a extra decadent approach to eat these hand pies, serve with vanilla ice cream and any leftover cooked peaches. 

Gluten-Free Peach Hand Pies

Extra Pie Recipes

No Bake Coconut Cream Pie

Oatmeal Cream Pies

Gluten-Free Apple Hand Pies

Gluten-Free Peach Hand Pies

Gluten-Free Peach Hand Pies

Simple Gluten-Free Peach Hand Pies topped with a easy glaze for final hand-held pie perfection. A small batch hand pie recipe. Vegan, egg-free.

Prep Time 1 hour 20 minutes
Whole Time 1 hour 40 minutes



  • 1 1/2 cups (170g) almond flour
  • 3/Four cups (85g) tapioca starch
  • 1/2 teaspoon salt
  • 2 teaspoons psyllium husk powder
  • 6 tablespoons vegan butter
    or strong coconut oil
  • 2-Three tablespoons ice chilly water

Peach Filling

  • 2 ripe peaches peeled and diced into small items
  • 2 tablespoons coconut sugar
    or natural cane sugar
  • 1 1/2 teaspoons recent lemon juice
  • 1/2 teaspoon floor cinnamon
  • 1/Four teaspoon floor ginger
  • 1 teaspoon tapioca starch
  • 2 pinches salt


  • 3/Four cup natural powdered cane sugar
  • 3-Four teaspoons non-dairy milk of selection


For the dough

  1. Within the bowl of a meals processor, add almond flour, tapioca starch, psyllium husk powder, and salt. Placed on lid and pulse a number of instances till flours are built-in.

  2. Add chilly vegan butter in small items to bowl of meals processor. Pulse till combination begins to return collectively. Add water a bit bit at a time and proceed to pulse till it resembles dough.

  3. Squeeze the dough together with your palms. It ought to come collectively and maintain collectively. If not, add an extra teaspoon of water. Whether it is too moist, add a bit extra almond flour till dough consistency is true.

  4. Type the dough right into a flat disc and wrap in plastic wrap. Place in fridge and chill for at the very least one hour.

For the Filling

  1. Whereas dough chills, place peaches, coconut sugar, lemon juice, cinnamon, tapioca starch, and salt right into a small saucepan. Prepare dinner over medium-low warmth, stirring usually till peaches have softened, about 10 minutes. Take away from warmth.

To Assemble

  1. Preheat the oven to 375 levels Fahrenheit. Place a chunk of parchment paper on a big rimmed baking sheet.

  2. As soon as chilled, flip the dough out onto a chunk of parchment paper that has been sprinkled with tapioca starch. Place one other piece of parchment on high, press to flatten, and roll out to about 1/eight of an inch with rolling pin. Utilizing a Three 1/2 to 4-inch spherical cutter (or lid), minimize out eight rounds of pastry.

    *Switch every spherical to ready baking sheet as you go. You’ll discover that the dough appears exhausting and difficult, however softens as quickly as you begin to flatten and roll it.

    **I discover that rolling out, slicing 2 rounds, after which gathering dough collectively once more and re-rolling earlier than slicing 2 extra works finest. Sprinkle floor with tapioca starch as wanted. You do not wish to roll the dough too skinny, it’s too delicate in any other case.

    ***To finest switch every spherical, use a metallic spatula sprinkled with tapioca starch. Re-coat every time.

  3. Place about 1 1/2 tablespoons of peach filling within the middle of every pastry spherical. Place one other spherical on high. Press the tines of a fork alongside seam to crimp and seal.

  4. Place non-dairy milk in a small bowl. Utilizing a pastry brush, brush milk liberally over tops and sides of every hand pie, particularly over seams and cracks (there will probably be cracks!).

  5. Bake for 20-22 minutes, or till golden brown. Take away cookie sheet from oven and place on a wire cooling rack. Permit to take a seat for at the very least 10 minutes earlier than glazing.

  6. In a small bowl, mix glaze elements. Add a bit additional milk if too thick, or a bit additional powdered sugar if too skinny. Utilizing pastry brush, frivolously brush hand pies with glaze till tops are coated. Permit glaze to harden earlier than serving.

  7. Retailer leftovers in an hermetic container at room temperature for 1-2 days, or within the fridge for 3-4.