Sarah Bakes Gluten Free

gluten free vegan pumpkin hand pies + bob’s red mill gluten free pie crust

by 36 Comments

There is a new product in town that will make our holiday baking even more fantastic! Bob’s Red Mill has released their gluten free pie crust mix. Tender, flaky gluten free pie crust. It just takes five easy steps…mix, chill, roll, fill and bake. It’s as easy as pie! Each 16-oz. package makes 2 9-inch pies. You can make one single-crust pie now and save one for later!

The original pie crust recipe on the package, calls for butter and shortening. I know for certain the combination of the two makes an amazing pie crust, but no dairy for this girl. I was determined to use this mix to make a stunning dairy free pie crust. I started with chilled Earth Balance vegan butter and added organic non-hydrogenated shortening. The result was the flakiest, flavorful gluten free crust I’ve ever tasted! Success!

Pumpkin pie is at the very tippy-top of my all time favorite desserts. I happen to love the custard-creamy texture, but some may not. These little pumpkin hand pies have all the flavors that we love in a pumpkin pie, just in a hand-held version! The Bob’s Red Mill Pie Crust worked beautifully in this recipe. I filled each pie with a simple pumpkin filling. Drizzled them with a cinnamon glaze. My husband was quite smitten with these and could have easily finished off the whole plate (if I let him).

Thank you, Bob’s Red Mill, for making our gluten free baking easy and delicious! I use all of their trusted flours for my flour blend, that all of you know I couldn’t live without. This pie crust mix is a great addition to my gluten free baking. You can find out all of Bob’s Red Mill newest products by following them on facebook, twitter or instagram. Are you ready to get in the kitchen and start baking some hand pies?

gluten free vegan pumpkin hand pies

makes 20-22 hand pies

pie crust

 

pumpkin filling
  • 1 cup pumpkin puree
  • 1/4 cup organic brown sugar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons coconut milk

 

cinnamon glaze
  • 1 cup powdered sugar
  • 2 tablespoons coconut milk
  • 1/2 tsp cinnamon
In mixing bowl, add gluten free pie crust mix, cold vegan butter and shortening. Using a pastry cutter, combine until butter pieces are less than pea-size. Pour in 6 tablespoons cold water. Continue to blend until dough comes together (add additional tablespoons of water as needed). Pat dough into 2 round discs and wrap individually in plastic wrap. Refrigerate at least an hour or until ready to use.Preheat oven to 375. Prepare filling by mixing together the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice. Set aside. Line 2 baking sheets with parchment paper. On counter surface, lay out a large piece of plastic wrap. Place pie dough in center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/8″ thick. Using a circle or biscuit cutter, cut into 3-4″ rounds. Place half of rounds on prepared baking sheets.

Place 1 tablespoon of filling in center of pie dough round. Top with another pie dough round. To seal dough, use fork to crimp the edges. Brush tops with coconut milk. Use a small kniefe to carefully cut a 1/2″ slit into top layer of each pie. Bake for 20-22 minutes or until edges are slight golden brown. Allow to cool on cooling rack. To make the cinnamon glaze, mix together powdered sugar, coconut milk and cinnamon. Drizzle over the top of each cooled hand pie.

Who wants to make these beautiful hand pies and give Bob’s Red Mill Gluten Free Pie Crust a try? They’ve decided to send one winner a 4-pack of the pie crust mix. That means you could make 8 single-crust pies, just in time for the holidays! Enter in the box below and leave a comment. Be sure to tell me “What is your most favorite pie?” in your comment. You can receive extra entries by liking Bob’s Red Mill on facebook, tweeting about the giveaway or sharing on instagram. This giveaway ends on Friday, November 8. I’ll announce the winner on Saturday morning. Good luck, all you gluten free bakers!

Filed Under: giveaways, pies & tarts Tagged With: , , , , ,

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Comments

  5. Anonymous says

    I am a key lime pie fan. Probably my favorite! Thank you Sarah for all of your fabulous recipes. I have told all of my gluten free friends about your blog. It is definitely my go-to! Thank you for sharing your talents with us.

    Reply

  10. Anonymous says

    I've never cooked with shortening–can you say a little about what "organic non-hydrogenated shortening" is and where to find it? Thanks!

    Reply

  28. Kim says

    Pumpkin and apple are my absolute favorites! Total fall comfort food! Love your recipes – so glad I found your site. As a family that has to eat both GF and dairy & egg-free, you have totally been a lifesaver & given us back the ability to make all of our favorite treats! Thank you!!

    Reply

  31. Leonie Cent says

    Hi Sarah, could you please tell me what vegan butter is ? I havent seen it, but maybe its not so common here in Australia, as it is in the US. Also, shortening – does that mean coconut oil, or something else ? Thanks for any advice you could give me – I'm not an experienced baker like you 🙂 all the best, and thanks again, Leonie

    Reply

  32. jodi stewart says

    Hey Sarah! I just found your blog through Pinterest. I love this recipe. I'm always looking for treats with less sugar for my sweetie loving 4 year old. I'd feel pretty happy about her eating these! Have you entered the recipe in the Bob's Red Mill contest on freedible yet? Freedible is a community for people with food restrictions and all the recipes entered are searchable by over 50 dietary restrictions. Bloggers don't have to submit the whole recipe, just the ingredients and a link back to the directions. You can find info for the contest here: http://www.freedible.com/community/thanksgiving/recipe-contests/item/541-win-a-pie-box-from-bob-s-red-mill.html
    🙂
    Can't wait to check out the rest of your recipes. Following you on twitter and liked your facebook page.

    Reply

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