You know those store-bought mini pies that are deliciously filled with jelly yumminess? Well, if you have a gluten or egg allergy in your house, you can’t buy them.
Lucky for us, I am always trying to find new delicious treats and snacks for my daughter to enjoy that are safe for her food allergies and intolerance.
We recently made these into Pie Pops with a fun little machine we purchased. We enjoyed these mini pies so much that I wondered how they could be re-created with simple tools so that anyone could make them.
Sure enough, they came out perfectly in the oven, making these adorable Allergy-Friendly Pie Bites!
Pick your filling: jam, jelly, nut-free spread, or even chocolate. Enjoy as a bite-size breakfast, dessert after dinner, or packed for lunch!
Related: Top 5 Lunchboxes We’ve TestedPrint
Gluten- and Egg-Free Mini Pies
Recipe will yield approximately 18 mini pies. Store in an airtight container.
- Cuisine: Breakfast
- 1 ½ cups gluten-free flour + extra for rolling dough
- ½ teaspoon salt
- ½ teaspoon xanthan gum (optional)
- ½ teaspoon ground cinnamon
- 2 tablespoons sugar
- 1 stick butter, cut into ¼-inch cubes
- ½ teaspoon vanilla
- 2 tablespoons unsweetened applesauce
- 4–6 tablespoons ice-cold water (gluten-free flour requires more moisture; if using regular flour, cut to 3–4 tablespoons)
- ½ cup filling
- In a large bowl, stir the flour, salt, xanthan gum (if using), cinnamon, and sugar.
- Using your fingers, work the butter, vanilla, and applesauce into the flour until it acquires a crumbly texture.
- Add 4 tablespoons of the water, and combine by hand until the water is absorbed.
- Add up to 2 more tablespoons of the water until a smooth dough ball can be formed (it took me 5 tablespoons). Be careful not to over-mix the dough.
- Form the dough into a ball, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
- After refrigeration, break off half of the dough, and begin rolling it out on a lightly floured surface. Make sure to slowly add flour when needed to the dough, to keep it from sticking to your rolling pin.
- Once it is approximately ¼-inch thick, begin cutting pie bite shapes using 2-inch cookie cutters.
- Re-roll the scraps to cut more shapes. Roll out and cut the second half of the dough just as above.
- Place the bottom half of each pie on the parchment paper, and add the filling directly in the center. It will take no more than 1 ½ teaspoons per pie. Cover with a matching pie bite shape, and pinch the seams with a fork end.
- Bake for 20 to 25 minutes, until they begin to brown. Be sure not to over-bake.
- Let them cool, remove from the baking sheet, and enjoy!
I am very disappointed with this recipe. A couple of girls in my daughter’s class have a gluten intolerance and I was excited about making these for a class party. However, they did not turn out well at all. The crust dough is very difficult to work with. It does not roll out well, sticks to everything (even with extra flour for rolling) and crumbles. I could barely crimp them edges because the dough stuck to the fork and/ or the edges broke. Upon baking, they all broke apart, despite making multiple cuts for steam to escape. After they were baked they were too crumbly and delicate to be moved. I had no time to make another treat for the class, so I ended up taking crumbling, gooey, messy mini pies. I will be looking for a different gluten free treat, these were terrible.
Sorry these didn’t work for you. Perhaps it’s the flour you used? We’ve had many success stories with these.
I too can’t find what gluten free flour you used in this Mini Pie recipe! I linked through to the Momables store and it doesn’t tell you any thing. It showed two types of gf flours- coconut and almond. For people new to gf baking if they tried to use 1.5 cups of coconut flour in this recipe it would be a huge failure. (coconut flour absorbs a lot of moisture) It would be really helpful if you actually listed which gf flour you used successfully in recipes when you post them. Did you use just almond flour in this recipe? Help please! Your recipe looks great but I have made way too many gf recipe failures in the past year to waste expensive ingredients just because I have no idea what gf flour or blend was used originally successfully. Can you help? Thank you so much for your time and I love this website.
See my added comment above. :)
I apologize- I saw your post above but didn’t realize you were the author. Thought you were another reader who posted her ideas. Just noticed at very top of page your name was listed as author of recipe. I had seen some answers coming through under Momables and thought those were responses from the orginal poster. Love your recipes and now will try making your gf recipes and know if I have failures to just retry in case I goofed up. Thank you!!!
Kat, the 24oz box of King Arthur All Purpose Gluten Free Flour is under pantry items, page 1. They also have a 3pk and you can save.
Can you share what glutenfree flour flour brand using in poptarts and the pies
Kathy, head over to our store and you’ll see the brands I recommend.
Didn’t see any brands of. Flour unless you used almond. I tried search but that brought up all recipes.
Appreciate if you could share what you used in the recipe
Kathy, head over to the MOMables store. All the brands I use are listed there.
I prefer King Arthur Flour Gluten Free AP Flour. It’s made in a Top 8 Free Facility. I’m not fond of bean base flours and I love the consistency KAF offers. That is what I used to make these.
Wonderful recipe idea! I am wondering if they can be frozen baked or un-baked?
Hi Lisa! Sorry just saw your comment –
We have frozen them baked. They unthaw perfectly – either at room temp, or you could pop them into the microwave or toaster oven. Thanks!
These look and sound fabulous! I was wondering if you might be able to suggest an alternative to using apple sauce in this recipe? I have fructose intolerance, and while these little pies are great because they are wheat free (yay!), the apple sauce makes them unsuitable for folks with fructose intolerance :-)
Thanks for sharing so many great recipes!! :-)
I use the applesauce in lieu of shortening – because I am not a fan of using it (shortening) if I can help it (personal preference, lol)… so you could use shortening (double the amount shown for applesauce used). You could also try coconut oil or additional butter. Hope this works for you!! :)