Cherry Vanilla Hand Pies
Prep time: 
Cook time: 
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Serves: 6-8
Makes about 5 hand pies {paleo, AIP, gluten free, dairy free, egg free, nut free}
  1. Preheat oven to 350
  2. Over medium heat, combine cherries, lemon juice and maple syrup
  3. Once the mixture starts to simmer, whisk in arrowroot starch until thoroughly combined
  4. Bring to a boil, reduce heat to low and simmer, stirring frequently, for about 10 minutes until thickened
  5. Remove from heat and add vanilla
  6. Set aside to cool while you prepare the crust
  7. Combine flour, salt and gelatin in a mixing bowl
  8. Cut shortening into flour mixture with a pastry cutter or two knives until it is the size of peas
  9. Add applesauce, water and vinegar and mix with a spoon until combined
  10. Roll out dough between two pieces of parchment into a ⅛" sheet
  11. Using a cookie cutter or the rim of a mason jar lid, cut shapes in the dough and remove excess
  12. Carefully move dough onto parchment lined baking sheet with a spatula
  13. Repeat to create the tops of the pies
  14. Spoon 1 heaping tablespoon of filling onto each bottom layer of crust
  15. Gently place the top layer of crust over the filling and press the edges together with your fingers
  16. Cut 3 slits in the top layer of crust with a paring knife
  17. Bake for 18- 20 minutes (note: this will not brown as much as traditional pie crust)
Recipe by Vibrant Life Army Wife at