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Gluten Free Strawberry Hand Pies

These mini Pies are a big on flavor.

Course Desert
Cuisine American
Keyword pie, strawberry
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9 people

Ingredients

For the Filling

  • 1 Gluten Free Pie Crust
  • 3-1/2 cups fresh strawberries cut in 1/2” pieces
  • 2 Tbsp Swerve Granulated Sweetener
  • 2 Tbsp Tapioca Starch or corn starch if not Paleo
  • 1 tsp vanilla
  • 1 egg
  • 1 Tbsp water

For the Glaze (optional)

  • 1/2 cup Swerve Confectioners
  • 1/2 tsp vanilla
  • 2-3 Tbsp Almond Milk

Instructions

  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

  2. In a medium bowl, combine strawberries, Swerve, tapioca starch, vanilla.

  3. Roll out 1/2 of the pie crust dough. Cut in 6” rounds. Repeat with other 1/2.

  4. Whisk together egg and water. Brush the edges of each round.

  5. Spoon 2-3 tbsp filling onto each round. Fold over dough and seal edges with fork. Pierce each folded pastry with a fork to allow steam to release.

  6. Brush each pastry with egg wash.

  7. Bask for 20 mins, then change over to broil & cook 5 mins longer to give the pastry a nice golden color.

  8. Allow to cool 5 mins on baking sheet then remove to wire rack to cool completely.

  9. Whisk together all glaze ingredients. Pipe or brush onto each hand pie.

Recipe Notes

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