Easy Mini Hand Held Fruit Pies (Gluten Free)
These delicate gluten free mini hand pies come together so easily and bake up quickly. You can make them all sorts of ways for different holidays or events.
Equipment
- 1 or 2 baking sheets or muffin tins
- parchment paper
Ingredients
- 1 recipe chilled Simple Gluten Free Flaky Pie Crust Dough Ball , divided in two pieces or other gluten free pie dough
- ½-⅓ cup jam or preserves of your choice
- 1 cup berries or sliced fruit of your choice
- egg wash (below)
- coarse sugar to sprinkle before baking
Egg Wash
- 1 egg, whisked
- 1 tbsp milk or water
- ½ teaspoon maple syrup
Sweet Vanilla Cream
- 1 cup heavy, full fat cream
- 1½ tbsp fine granulated sugar
- 1½ teaspoons pure vanilla extract or pure vanilla paste, gf
- 1 pinch or sprinkle of ground nutmeg, gf
Instructions
Hand Held 4" Fruit Pies
- For making these as 4" Fruit Pies: Roll the dough between two pieces of cellophane or parchment with a small amount of gluten free flour. Cut the dough into 4" squares. Optional, use a cookie cutter to punch a heart, flowers, or other shape into half of the 4" squares.
- Add jam to the center of one tart, leaving a 1/2" space on the outside free of jam. Add a handful of washed and dried berries or sliced fruit. Set a 4" piece or a cutout piece on top. Add a handful of washed and dried berries or sliced fruit to the center of the cutout.
- Use a fork to seal the edges. Next, brush the dough with egg wash and sprinkle with sugar.
- Bake at 400℉ for 25-30 minutes or until the crust is golden brown. Cool completely before piping words or outlining the cutout in the top. Or serve on a plate with a dollop of sweet vanilla cream. (Makes 7-8 hand held pies).
Mini Hand Held Fruit Pies
- For making Mini Fruit Pies: Roll the dough between two pieces of cellophane or parchment with a small amount of gluten free flour.Cut the dough into 2.5" squares and place each in the muffin tin holes. Add a teaspoon of raspberry jam and a small handful of berries or sliced fruit. Add a pastry heart or other pastry shape on top, if desired.
- Then brush the top pastry with the egg wash and sprinkle with coarse sugar.
- Bake at 400 ℉ for 16-20 minutes until golden brown. Cool slightly or completely to serve. Serve with a dollop of sweet vanilla whipped cream if desired. (Makes 20-24 mini hand held pies).
Egg Wash
- Whisk the egg, water or milk, and maple syrup together.
Sweet Vanilla Cream
- Whip the heavy cream until the beater leaves lines in the cream. Or whip by hand in a chilled bowl with a whisk. After the cream is beginning to thicken, add sugar and pure vanilla paste or pure vanilla extract, plus a sprinkle of ground nutmeg. Hand whisk or finish beating until pillowy clouds form. Chill until ready to serve.