Peanut Butter Apple Hand Pies

Peanut Butter Apple Hand Pies

By Danielle - @wanderfully.wholesome

New year, new way to eat apple pie! If you’re like me, you just love a warm apple pie fresh out of the oven. But, you may not always want a big ol’ slice of pie or have the need for an entire pie that will just sit in your fridge [oh yeah, we’ve all been there].

These little Apple Hand Pies are the perfect grab-and-go treat and would make a great dessert at a potluck or gathering. As a healthier alternative to the classic recipe, you can count on these to bring all the flavor you’re used to without the added junk.

To top them off, I make a homemade caramel sauce using Wild Friends Vanilla Collagen Peanut Butter - because who doesn’t like an apple + PB combo?!

Mini Apple Hand Pies

Ingredients

Crust

  • 1/2 cup All Purpose GF Flour [I used Bobs Red Mill]
  • 1/4 tsp xanthum gum [unless your flour includes this already]
  • 2 flax eggs [2 Tbsp ground flax seed + 6 Tbsp water - let sit 10 min until a gel consistency]
  • 1/4 cup coconut oil, solid
  • 2 tsp coconut sugar
  • 1/4 tsp salt
  • 6-8 Tbsp cold water
  • Coconut oil spray [for pan]
  • 1 Tbsp vegan butter, melted

Filling

  • 1 1/2 honeycrisp apples, finely diced
  • 2 Tbsp maple syrup 
  • 1 Tbsp cinnamon 
  • 3 Tbsp water
  • 1 tsp coconut sugar
  • 2 Tbsp GF Flour [same as used in crust]

Peanut Butter Caramel


Directions

Crust

  1. In a stand mixer, combine coconut oil and sugar
  2. Add in flax eggs and salt
  3. Stir in cold water
  4. In a separate bowl, mix flour and xanthum gum together [unless your flour has this already]. 
  5. Add in flour and combine
  6. Form the dough into a ball and place on a flat surface 
  7. Using a rolling pin, roll out the dough until flat
  8. Using a larger and smaller circle cookie cutter [or the screw-on lid of a mason jar and rim of a mason jar], make enough circles for the bottom and top of each pie [mine made 6 pies, so that's 6 large circles and 6 small circles in all]
  9. Note: the melted butter will go on the pie crust at the end

Filling

  1. In a mixing bowl, add all ingredients except for the flour and stir to combine
  2. Add in flour, toss together 

Assembly

  1. Preheat oven to 350
  2. In a muffin tin, spray 6 of the cups with coconut oil [if you want, you can also use muffin liners to avoid sticking, but you’ll want to make sure you don’t pinch the liner into the crust at the end]
  3. Using the larger circles of pie dough, line each cup
  4. Add in about 1/8 cup of the filling to each hand pie [don’t over-fill the cup]
  5. Top them each with the smaller circles of pie dough, pinching around the edges to secure 
  6. Baste each pie with a little melted butter
  7. Bake 15-20 min
  8. While it’s baking, add all of the caramel ingredients to a blender and blend until creamy
  9. Serve warm with a nice drizzle of collagen PB caramel and enjoy! 

 

 

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