Tangy and sweet on the inside, flaky on the outside, these pie “cookies” capture the goodness of apples, cinnamon, and goji berries in the palm of your hand. No fork needed. Perfect for gifting or sharing on a goodie tray too!
Traditional cookies usually get the spotlight at this time of year, but miniature pies are just as delicious! Other than the fact that you can eat them for breakfast, these pie cookies have nothing in common with toaster pastries that come in a box and taste like ultra-sweet sugar-coated cardboard (to me anyway). Which is why I will devour one and never touch the other. Real homemade food is always better. Our pie for breakfast tradition can continue with these round pockets of fruit-filled bliss.
Apples plus antioxidant-loaded berries for the win.
When something tastes this good, I don’t care if it’s gluten-free or not. However, since some people, like my neighbor, prefer to avoid gluten, these hand pies are perfect for sharing. If I love my neighbor as I love myself, we should both enjoy these apple pies!
Gluten Free Goji Apple Pie Cookies
- 2 cups (or 240 g) white rice flour
- 3/4 cup (or 90 g) tapioca flour
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 3 Tablespoons raw or granulated sugar
- 1 cup (2 sticks) cold unsalted butter or room-temperature coconut oil or shortening
- 6 to 8 Tablespoons cold water
- 1 egg, beaten, optional
- more sugar for sprinkling, optional
Apple-Goji Filling Ingredients:
- 2 large baking apples, such as Granny Smith
- 1 heaping Tablespoon dried goji berries
- 2 to 3 Tablespoons brown sugar or coconut sugar
- 1 teaspoon ground cinnamon
- 1 Tablespoon lemon juice
- 1 Tablespoon cornstarch or arrowroot starch
*To simplify, 2 cups of Bob’s Red Mill Gluten-Free Baking Mix plus 3 Tablespoon sugar can be used according to the package directions to make pie crust. These pies taste great with store-bought refrigerated pie crusts too, if wheat flour is not a concern. Just make the filling above, starting at step two (below).
- Use a food processor or a pastry blender to blend the baking mix, sugar and butter until fine crumbs form. Gradually add cold water by tablespoons until a stiff dough forms when crumbs are pressed together. Divide dough in half, wrap each portion, and chill for at least one hour.
- Peel, core, and chop apples into 1/4 to 1/2 inch cubes. Toss 2 cups of apple cubes with brown sugar, cinnamon, and goji berries. Whisk together lemon juice and cornstarch and toss with apples until evenly coated.
- Heat a medium-sized skillet over medium heat and add the apple filling mixture. Bring to a simmer, stirring constantly. When juices thicken, remove filling from heat and let cool.
- Preheat oven to 375 degrees F (190 C). On a sheet of parchment, roll out first portion of crust to a thickness of around 1/8-inch; if necessary use a small amount gluten free flour or flour blend to minimize sticking to the paper or rolling pin. Use a 3-inch round cutter or Mason jar rim to cut the crust into twelve rounds. Place 1 heaping tablespoon of filling in the center of each, leaving room to seal the edges. Roll and cut twelve top crusts from the other portion of dough.
- To finish forming pies, brush the edges of each bottom crust with beaten egg (or water if vegan). Gently layer each top crust over the filling. Crimp with a fork to seal the edges of each pie. Use a fork or knife to cut vents in the top crust. Brush tops of pies with remaining egg wash and sprinkle with sugar if desired.
- Carefully transfer the pies to a baking sheet lined with fresh parchment or a silicone baking mat.
- Bake pie cookies at 375 degrees F (190 C) for about 20 minutes, until crusts are light golden and slightly crisp. Let pies cool on the baking tray for at least 5 minutes (filling will be very hot!). Serve warm or at room temperature.
Recipe adapted from Serious Eats.