Apple-Cranberry Vegan Hand Pies (GF, Oil-Free)

overhead view of hand pies on a baking sheet with red cranberry filling peeking through.

Apple-Cranberry Vegan Hand Pies (GF, Oil-Free)

Prep Time 30

Cook Time 45

Total Time 1 15

Servings:10 individual pies

Author: Lori Rasmussen, My Quiet Kitchen

These vegan hand pies feature an irresistible, spiced apple-cranberry filling and are made without gluten, oil or refined sugar! This versatile recipe is a healthier, holiday-worthy treat everyone will love.

Yield: ten 3 ½ inch individual pies. Or make a single pie crust and divide fruit filling ingredients in half to make a smaller batch of 5 hand pies.

Ingredients
US Customary | Metric

double batch Vegan Gluten-Free Pie Crust (tap for recipe) - I used coconut sugar for the sweetener and brown rice flour instead of white.
2 small sweet apples, cored, peeled and chopped
8 ounces cranberries, fresh or frozen - about 3 cups
½ cup maple syrup
¼ cup water
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 teaspoon vanilla extract
organic cane sugar, optional - for sprinkling on top

Instructions

First, prepare the pie dough but don't roll out yet. Wrap with plastic to preserve moisture, and set aside. Alternatively, prepare the pie dough later, while the fruit filling cools.
Make the filling: combine the apples, cranberries, maple syrup, water, spices, and vanilla in a medium saucepan. Bring to a low boil, then reduce to a simmer. Stirring occasionally, cook for 10 to 12 minutes, or until the apples are tender and the sauce has thickened. There should be no liquid remaining. Refer to process photos above as needed.
Preheat oven to 370 degrees F (188 C), and line one large or two smaller baking sheets with parchment paper.
If working with a double batch of pie crust (for 10 pies), cut the ball of dough in half. This will make it easier to roll out. Place one piece of dough on a large sheet of parchment paper. Use a rolling pin to roll into a circle roughly 12-inches in diameter (⅛ inch thick).
Use a 3.5-inch biscuit cutter to cut rounds of dough (see Notes). Set the rounds aside, and gather up the scraps. Form the scraps into a ball, roll out again, and cut more rounds. *You should get 10 rounds from a single pie crust and 20 if working with a double batch.
I find it easiest to assemble the hand pies on a work surface, then use a spatula to transfer them to the baking sheet(s). Scoop a heaping tablespoon of cranberry filling onto the dough (probably closer to 2 tablespoons). Eyeball it, and use your best judgment here. The filling should be slightly mounded.
Cover the filling with the remaining rounds of dough. When placing the top pieces, it helps to be patient. Gently press the outer edges down, then crimp closed using the underside of a fork. Use a spatula to transfer to the baking sheet.
NOTE: because the dough is gluten-free it is somewhat delicate. The top pieces will likely crack open as you crimp the edges (see process photos above). This is totally fine! If the dough doesn't crack open, use a sharp knife to cut two vent holes in the top of the dough.
Optional sugar sprinkle: to help the sugar stick, wet your fingers and lightly dab the tops with water, then sprinkle on the sugar.
Bake for 27 to 29 minutes, or until the filling is bubbling and the edges are crisp and lightly browned.
Let the hand pies cool for a few minutes before serving. They're delicious warm or room temperature. See Notes for storage instructions.

Notes

Size of the Hand Pies

I opted for 3.5-inch biscuit cutters because that creates a hand pie large enough to hold a decent amount of filling, but not too large to be considered one serving.

I don't recommend making the hand pies smaller than 3 ½ inches because they can't hold enough filling, but you could make larger pies, up to 4.5 or 5 inches.

Optional: Add a Glaze

Add sweetness to the finished hand pies with this homemade vegan condensed milk (maple sweetened). Or make a classic sugar glaze with powdered sugar and a little non-dairy milk.

Storage

Once the mini pies are cool, store in an airtight container in the refrigerator for up to 4 days. They can also be frozen.

Nutrition