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gluten free vegan sweetheart cherry hand pies

January 31, 2017 by Sarah 10 Comments

Gluten Free Vegan Sweetheart Cherry Hand Pies. Heart-shaped flakey pastry with a sweet, dark cherry filling. Heart-shaped flakey pastry with a sweet, dark cherry filling. These gluten free vegan sweetheart cherry hand pies are all kinds of adorable!

Valentine’s Day doesn’t have to be all about the chocolate. I know for my husband, he prefers non-chocolate desserts. Yes, I’ve tried to help him in this area. I’m still working on it.

These sweetheart cherry hand pies were an idea stirring in my mind for weeks. I was just dying to make them and share them with all of you! I love cherry pie, but I don’t love the store bought cherry pie filling. Yuck. Too many unnecessary ingredients and dyes. The cherry pie filling for these pies uses frozen dark cherries {available all year long} and just a few simple ingredients. If you have leftovers, it’s also fantastic on dairy free vanilla ice cream!

Gluten Free Vegan Sweetheart Cherry Hand Pies. Heart-shaped flakey pastry with a sweet, dark cherry filling. For the pie crust, I use the trusted Bob’s Red Mill gluten free pie crust mix. It’s a staple in my pantry. It creates such a light, flakey crust that I am crazy about. I also used this large heart cookie cutter to cut out the dough. If you use a smaller one, just be sure to use a bit less filling.

Once my little sweetheart cherry pies were filled and ready to go in the oven, I topped them with sparkling sugar. It makes them extra fancy and adds extra texture. Pretty heart-shaped cherry hand pies for your sweetheart. Doesn’t get much sweeter than that!

Gluten Free Vegan Sweetheart Cherry Hand Pies. Heart-shaped flakey pastry with a sweet, dark cherry filling.

5.0 from 1 reviews
gluten free vegan heart cherry hand pies
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: pies & tarts
SERVES: 7-10 tarts
INGREDIENTS
pie crust
  • 1 1/2 cups Bob's Red Mill gluten free pie crust mix*
  • 2 tablespoons cane sugar
  • 1/4 teaspoon sea salt
  • 4 tablespoons vegan butter, chilled {such as Earth Balance}
  • 3 tablespoons organic non-hydrogenated shortening {such as Spectrum}
  • 4-6 tablespoons ice cold water
  • 1 teaspoon apple cider vinegar
cherry filling
  • 10-ounce package frozen cherries, defrosted and chopped
  • 1/3 cup cane sugar
  • 2 tablespoons corn starch or arrowroot starch
  • 2 tablespoons water
  • 1 tablespoon lemon juice
sugar topping
  • 3 tablespoons So Delicious Dairy Free french vanilla coconut milk coffee creamer
  • 2 tablespoons sparkling sugar or course sugar
INSTRUCTIONS
  1. In mixing bowl, add gluten free pie crust mix, sugar, salt, cold vegan butter and shortening. Using a pastry cutter, combine until butter pieces are less than pea-size.
  2. Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together {add additional tablespoon of water as needed}.
  3. Pat dough into round disc and wrap individually in plastic wrap. Refrigerate at least an hour or until ready to use.
  4. To make filling, roughly chop defrosted cherries. Do not strain juices. Add cherries, sugar, cornstarch, water and lemon juice to medium saucepan. Stir to coat cherries.
  5. Over medium heat, bring cherries to low boil. Continue to stir until cherry juices have thickened, about 5 minutes.
  6. Remove from heat. Pour into small bowl to cool. Cover top with plastic wrap and place in refrigerator to cool completely.
  7. When dough and cherry filling are both chilled, preheat oven to to 375 degrees. Line large baking sheet with parchment paper.
  8. On counter surface, lay out a large piece of plastic wrap. Place chilled pie dough in center and top with another large piece of plastic wrap {keeps dough from sticking to rolling pin}.
  9. Roll dough to 1/8" thick. Using large heart cookie cutter, cut dough into hearts. Place onto prepared baking sheet.
  10. Place heaping tablespoon filling into center of each pie dough heart. Top with additional pie dough heart. Press edges with finger to crimp dough for scalloped look or use fork to crimp edges.
  11. Using pastry brush, brush tops of pies with creamer and sprinkle with sparkling sugar. Use small knife to cut 1/2-inch X into top layer of each pie for steam to escape.
  12. Bake hand pies in oven for 20-24 minutes or until golden brown. Allow to cool for 10 minutes on cooling rack.
NOTES
*You can also use my flour blend. Just use 1 1/4 cup Sarah’s flour blend and 1/4 cup cornstarch.
3.5.3226

Filed Under: holiday sweets, pies & tarts Tagged With: cherries, dairy free, egg free, gluten free, holidays, pies, tarts, valentines day, vegan

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Comments

  1. Raia Todd says

    February 1, 2017 at 9:08 am

    These sound perfect for my kiddos valentines! They’re going to love them. 🙂

    Reply
  2. Rebecca @ Strength and Sunshine says

    February 1, 2017 at 11:30 am

    So cute! I’ve always wanted to make some hand pies!

    Reply
  3. Brianna Hobbs says

    February 1, 2017 at 11:58 am

    These are so cute! Perfect for Valentine’s day. My kiddos will love them.

    Reply
  4. Jennifer says

    February 1, 2017 at 2:07 pm

    These are so sweet and perfect for Valentine’s Day! They look so pretty too.

    Reply
  5. Rebecca Smith says

    February 1, 2017 at 2:54 pm

    Pinned this one within seconds of seeing it – utterly beautiful and an absolute MUST bake. x

    Reply
  6. Liz says

    February 2, 2017 at 6:24 am

    This will be made for Vday this year! ???? When I am feeling down for being dairy and gluten intolerant, your recipes show the way! Thank you!!!

    Reply
  7. Pat says

    February 2, 2017 at 8:06 am

    Sarah,

    Love your blog!!! I’ve tried a few of your recipes everything has been amazing, Can’t wait to try this one

    Reply
  8. Cathy says

    February 2, 2017 at 11:41 am

    Sarah the hand pies look lovely. I will be making those for my little for her lunch box surprise on Valentines day!

    Reply
  9. Brianna says

    January 24, 2019 at 12:57 pm

    Do you think I could do a savory filling with this dough? Thank you!

    Reply
    • Sarah says

      January 27, 2019 at 10:44 pm

      Yes, this would make a great pie dough for savory pies!

      Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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