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
Crust Ingredients*:
- 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).
Directions:
- 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.
I share recipes here and at Savoring Saturdays.
I’ll be bringing these to Allergy Free Wednesday & Fiesta Friday too!
Swirls and Spice 
You don’t say anything about cutting the circles- do you cut them before or after placing the filling and what size are they and how many they make?
Sorry, I see they make 12. Still would like to know what size they are and when to cut them-before or after placing the filling,
I cut the bottom crust into twelve 3-inch rounds with a round cookie/biscuit cutter or Mason jar rim and then put the filling in the middle. (The scraps of dough were rolled together and used to make the crusts too.) Then I cut the top crusts and carefully placed it on top. If the top crust cracks in the process, it can usually be pressed back together. Hope that it helpful!
I’m with you on the toaster pastries – I had one long ago and there is no comparison to a homemade dough. How interesting you put Goji berries in them – I have a bunch I need to use!
I also have a recipe for Apple Cider with goji berries that I posted a while back. I love the flavor combination! Hope you enjoy!
I just remembered that I used the berries in a smoothie – I will have to check out your apple cider recipe 🙂
I like to print recipes and even though there is a print option here, it is not printing. I have no problem with printing at other websites. Do you know why?
I like to print out recipes too and I often print out my own. I’m sure sure why this one isn’t printing today. I will try to find and correct the problem if I can.
Hi Nancy. I believe I have solved the problem. I had to rewrite the code for the printing plugin and then it printed fine. So I hope you can print and enjoy the recipe too now!
Sorry, still not printing.
Hmm. The only suggestion I have is to copy and paste it into a word processing program document. I sometimes do that with sites that don’t have a print link for the recipe. Sorry for the inconvenience. 😦
Looks nice. Goji berry is a nice addition.
These remind me of an apple pie turnover I used to be able to get from a local bakery. I must try these.
These are so cute and such a better option than store-bought pastries. The goji berries are a nice addition, as well. I’ve never attempted gluten free baking, so I’m curious about the xanthan gum? Is it necessary because the flours are gluten free? Maybe it’s time I tried it out, lol. Thank you for sharing these pies at Fiesta Friday. Have a great weekend!
Wow, this looks amazing! It sounds great too 🙂 My dad always uses goji berries to steep in his tea and now I have another way to use this super food!
How inviting and delicious! I love these little pies. So cute.
Yum! These look amazing!
Your Goji Apple Pies look delicious, I love the idea of making individual pies & you’re so right, you can’t beat a homemade pastry. Thanks for sharing 🙂
I’m intrigued with the pairing of goji berries with apples. On their own, goji berries can be pretty sour. Did you to rehydrate them before using them in the pie filling?
No, they are rather like raisins. As they cook with the apples, the flavors meld beautifully.
I would take a hand pie like this over a cookie any day- these look delicious!
Thanks, Sarah. I do love fruit in my sweets!
These are just darling – I never would have guessed gluten free if I didn’t already know! I have great memories of making turnovers and hand pies with my Grandma, so this hit a nostalgia note for me!
Every one of my family members could eat apple pie anything for every meal. 😉 I’m sure these will be a huge hit! Definitely going to be trying them out! Thanks so much for sharing them at Savoring Saturdays. 🙂
This looks so delightful. I found you on Savoring Saturdays. I am pinning this for use as I love anything and everything with “apple pies” marked on them.
Cheers!
You will definitely enjoy these then. Thanks for pinning and sharing too!