Cherry Hand Pies
These are sure to be the center of attention at your Halloween party! They're creepy, yet still flaky and delicious! Made with gluten free pie crust and a homemade cherry pie filling that you can feel good about!
Ingredients
- 1 whole1 whole1 whole Gluten Free Pie Crust Mix, dough made
- 1 cup1 cup1 cup Frozen Cherries
- 1 tsp1 tsp1 tsp Lemon Juice
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Arrowroot Flour
- 1 whole1 whole1 whole Egg Whites
- 0.25 cup0.25 cup0.25 cup Organic Coconut Butter
- 2 Tbsp2 Tbsp2 Tbsp Almond Flour
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
Optional glaze
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine your cherries, lemon juice, and syrup over stove top until bubbling. Stir in starch until dissolved and set aside to thicken
- Make & roll out your pie crust. Place your hand or child's hand on the dough and use a butter knife to cut the shape
- Place your cherry filling in the palm on the hands, then place another hand overtop. Don't stress if they're not identical hands. Work with the dough to press down around the edges so filling doesn't leak out
- Brush the tops of the pies with 1 beaten egg white
- Poke a few holes in the top
- Bake at 425 for 15 minutes, until top is golden
- Let cool completely, cut off fingers for a creepy look
- Top with glaze (optional)
Notes
I used bobs red mill gluten free pie crust here. Feel free to use your own homemade pie crust or premade pie crust as well Depending on the size your hands you can get 4-5 per 1 box pie crust
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About This Recipe
Show nutritional information
Dairy Free Gluten Free Pescetarian Pies Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 225 |
Fat: | 11 g |
Carbohydrates: | 25 g |
Protein: | 6 g |
Cholesterol: | 0 g |
Sodium: | 69 mg |
Fiber: | 4 g |
Sugars: | 14 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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