Gluten Free Dairy Free Apple Hand Pies

After the fun of making the easiest (yet ever so tasty) Gluten Free Pizza Twists thanks to Pillsbury’s Gluten Free Thin Crust Pizza Dough, I wanted something equally fun to make with their Gluten Free Pie and Pastry Dough.  I was so pleased to see that the Pie and Pastry Dough was not only gluten free, but dairy free as well (big thumbs up from me).

With apple season around the corner, my kids thought Gluten & Dairy Free Apple Hand Pies were just the thing to make to have on hand for tucking in the lunch box as a special treat or for taking to the apple orchard when it is apple picking season.

Gluten & Dairy Free Apple Hand Pies. Use plastic wrap to rollout the dough for the easiest handling.

What do you think of Pillsbury’s new gluten free products.?  Have you tried the Chocolate Chip Cookie (however, this contains milk for those cow milk allergic, like myself), Thin Crust Pizza Dough or the Pie and Pastry Dough?

Gluten & Dairy Free Apple Hand Pies

These lovely apple hand pies got three big thumbs up from the kid taste tasters, and a big “Woo-hoo!” from me.  These were so simple to make because I didn’t have to make the dough (yay) and the dough was very easy to work with.  It baked up nicely flakey.  Thank you so much for the three gluten free products, Pillsbury!  They are so fun to use!

The Recipe: Gluten & Dairy Free Apple Hand Pies made with Pillsbury’s Gluten Free Pie and Pastry Dough


  • 1/2 cup sugar
  • 1 tablespoon corn starch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup apple cider
  • 1 tablespoon lemon juice
  • 2 cups peeled and cored apples, cut into 1/4" wedges and chopped
  • One container Pilsbury Gluten Free Pastry and Pie Dough
  • 1/2 cup powdered sugar
  • 1/8 teaspoon ground nutmeg
  • 1 to 1 1/2 teaspoon unsweetened dairy free milk substitute


  • Whisk sugar, corn starch, cinnamon and salt together in sauce pan. Whisk in cider and lemon juice, then stir in chopped apples.
  • Cook apple mixture over medium heat until apples are tender, but not mushy, and sauce has thickened. Allow to cool completely.
  • When filling is cooled, assemble hand pies and preheat oven to 425 degrees F. Lay a piece of plastic wrap onto a clean counter. Remove dough from container and kneed until no longer crumbly.
  • Roll out dough on plastic wrap into a rectangle about 15" to 16" square (about 1/4" thick). Using a pizza cutter, cut the dough in thirds vertically, then horizontally, making 9 squares.
  • Divide apple filling between squares, putting filling on one half of square leaving a boarder at the edge. Using plastic wrap, fold dough in half over filling, lining up edges. Seal edges of the hand pie using a fork.
  • Place hand pies on baking sheet two inches apart and use a sharp knife to slit the dough in three places for venting. Bake for 15 to 18 minutes in preheated 425 degree oven until pastry is cooked and golden. Allow to cool.
  • When pies are cooled, mix together powdered sugar, milk substitute and ground nutmeg until smooth. Use just enough milk substitute to make a pourable, thick glaze. Drizzle glaze over pies.

This article is sponsored by Pillsbury®.  All opinions are my own.  Thank you, Pillsbury®, for sponsoring today’s discussion!