Cherry Hand Pies- low carb, refined sugar and grain free
Cherry hand pies but make them low carb, refined sugar and grain free! Once I was able to come up with a sturdy, low carb dough to make savory hand pies, the next obvious recipe was a sweet version. Introducing the cherry hand pie! Blood sugar friendly and tasty. The perfect dessert or breakfast on the go.
Ingredients
Pie crust ingredients
- 1 1/4 cup almond flour
- 1 cup coconut flour
- 1/2 cup allulose
- 3 tsp xanthan gum
- 5 eggs
- 1 cup unsalted grass fed butter cold diced
Cherry pie filling
- 4 cups cherries I used frozen
- zest of one lemon
- 2 tsp lemon juice
- 1/2 cup allulose
- 1/8 tsp ground ginger
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- pinch sea salt
- 1 tbsp psyllium husk flakes
For assembling your pies
- 2 tbsp arrowroot powder
- 1 egg beaten
- 2 tbsp allulose to sprinkle on top
Instructions
Make the pie crust
- In the bowl of a food processor, add almond flour, coconut flour, allulose and xanthan gum and pulse until combined
- To the flours, add eggs and pulse again until the eggs are just combined
- Add very cold, diced butter. Pulse repeatedly until just combined. You should still see small pieces of butter
- Gather dough up into a disc shape in plastic wrap and allow to rest in the fridge for at least an hour (or up to 3 days if you want to make ahead)
Make the cherry pie filling
- In a medium pot on the stovetop, add cherries, lemon zest and juice, spices and salt
- Bring to a boil and when the cherries are soft, turn the heat down to simmer and cook for 3-5 minutes.
- Turn the heat off, and sprinkle in psyllium husk flakes. Stir well to combine and allow to cool completely. (Cool the filling completely or it will melt the butter in your dough) The pie filling can be made ahead and used cold too
Assemble your hand pies
- Preheat oven to 350
- Remove the pie crust from the fridge and cut into 2 pieces. Roll each half separately for easier handling.
- Sprinkle the dough with arrowroot powder and roll out between 2 pieces of parchment paper. Roll to a thickness of 1/8". You will get 9 6" circles of dough
- To each circle of dough, add 1/4 cup of cherry pie filling.
- Dip your finger in water and trace a circle around the edges of the dough (this will allow the dough to stick together better). Fold the dough circles over the pie filling, creating a half circle or moon shape. Crimp the edges using your finger or a fork.
- Using a pastry brush, brush each pie with the beaten egg wash and sprinkle the top of the hand pies with allulose. Bake for 15-20 minutes until light brown
- The cherry filling will be very hot! Allow the pies to cool and then enjoy!
Notes
Tried this recipe?Let us know how it was!