Gluten- and Egg-Free Mini Pies

Recipe will yield approximately 18 mini pies. Store in an airtight container.


  • 1 1/2 cups gluten-free flour + extra for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum (optional)
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons sugar
  • 1 stick butter, cut into 1/4-inch cubes
  • 1/2 teaspoon vanilla
  • 2 tablespoons unsweetened applesauce
  • 46 tablespoons ice-cold water (gluten-free flour requires more moisture; if using regular flour, cut to 34 tablespoons)
  • 1/2 cup filling


  1. In a large bowl, stir the flour, salt, xanthan gum (if using), cinnamon, and sugar.
  2. Using your fingers, work the butter, vanilla, and applesauce into the flour until it acquires a crumbly texture.
  3. Add 4 tablespoons of the water, and combine by hand until the water is absorbed.
  4. 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.
  5. Form the dough into a ball, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes.
  6. Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
  7. 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.
  8. Once it is approximately 1/4-inch thick, begin cutting pie bite shapes using 2-inch cookie cutters.
  9. Re-roll the scraps to cut more shapes. Roll out and cut the second half of the dough just as above.
  10. 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 1/2 teaspoons per pie. Cover with a matching pie bite shape, and pinch the seams with a fork end.
  11. Bake for 20 to 25 minutes, until they begin to brown. Be sure not to over-bake.
  12. Let them cool, remove from the baking sheet, and enjoy!