Gluten Free Cherry Almond Hand Pies
Sinful without the sin- thats the best way describe these little babies. And easy to make. I highly recommend adding them to your pile of cookies this year. Freeze and then thaw them as you want. Because they are sugar free its safe to say they are perfect as part of any meal- breakfast included. Throw one into your kids lunch box, they will love you forever.
If you have more than one person in your household triple the recipe if you hope to have a single morsel to yourself. I had to literally hide the last three just to get a picture to share with all of you.
If you haven't experienced the magical flavor combo of cherries and almond. Now is the time.
- Make one batch of: Grain Free Pie Crust
- 1 /2 Cups Frozen Cherries (Or fresh pitted)
- 3 Tbs Water
- 2 Tbs Xylitol (Or other natural sugar of choice to taste)
- 1 Tsp. Almond Extract
- 1/2 Tsp. Vanilla Extract
- 1 1/2 Tsp Starch (Tapioca, Arrowroot, Potato or Cornstarch)
- Preheat oven to 350 degrees.
- In a saucepan combine all of the filling ingredients. Whisk and heat until thickened.
- Using two sheets of parchment paper roll out the pie crust. Using a circle cutter (Biscuit cutter, or the top of a wide glass) Cut the dough into circles. I cut mine at a 4 inch width. Spoon a heaping Teaspoon into the center of a circle of dough. Cover with a second circle and then use a fork to pinch and seal the edges.
- Carefully place the mini pies on a cookie sheet lined with parchment. (Optional: Brush each pie with a little beaten egg to give the crust some golden color.) The crust will be just fine without the egg- if you choose to skip this step.
- Bake 12-15 minutes.
Store room temperature in a sealed bag or container or freeze for another day.
To Make a Glaze: Combine powdered sugar and water. Simple. Even better yet add a few drops of Almond and or Vanilla Extract instead of water.
But what about sugar free? Simple. Throw the natural sugar of your choice (xylitol etc.) into a high powdered blender or into a coffee grinder and process until it becomes a fine powder. Add a pinch of starch (tapioca, potato, arrowroot or cornstarch) and you are good to go.
Remember: Glazes only need a TINY bit of liquid. If you add too much they will become watery.
- If you're in the mood for one big pie- triple the filling recipe and double the crust recipe.
- Stevia can be used as the sweetener in the filling. Add it to taste (a few drops at a time).
- If you prefer baking with gluten free grains vs. Patee Brisee. Flaky, Easy to work with Pie Crust.Recipe Instead. It is: (Gluten/Dairy/Corn/Soy Free). use my :