These easy gluten-free strawberry peach hand pies are the ultimate summer indulgent. They’re vegan, crispy, refreshing, and such a fun treat.
With it being almost summer, all the best fruits are finally ripening and now it’s time get creative in the kitchen. Summer is my favorite season because all my favorite fruits and veggies are at its prime. Eating seasonally is the best and highly recommended because it’s slightly cheaper, and you really get the best nutrients out of the vitamins and minerals stored in your produce.
I’ve actually been loading up a lot on strawberries each time I go to the store because they’re always on sale and are that gorgeous deep red color. They’re so juicy and so flavorful that I love adding them to my smoothies and making homemade jam. I actually just created a homemade strawberry rhubarb chia seed jam that I’m hoping to post on the blog soon.
When we bought our house 6 year ago, we put in a peach tree. Last year I was bummed because I noticed the peaches were starting to grow but nothing happened after. But this year, whoa baby! I am growing so many peaches that I can’t keep up with eating them all. I’ve given a ton of friends and neighbors but I still have so many. So I decided to make a strawberry peach hand pie that were both vegan and gluten-free.
I also began growing my own herbs (#quarantinemademedoit), and it’s been amazing. So I decided to had some freshness by adding some basil and mint in the pies. It was so delicious you guys!
With the kids being home and off of school, I decided to let them help me make them. Brave I know, but it was fun getting the kids involved in the kitchen. They really enjoy baking and cooking. I have THESE knives specifically designed for kids and they chopped up the strawberries and peaches for me.
Substitutions
- If you don’t want peaches, use rhubarb (since those are in season), raspberries, or just stick to strawberries.
- In the fall, you can use apples and pears with cinnamon and nutmeg.
- If you’re not vegan, you can use regular butter or even coconut oil for just the basting on the top (not for the crust)
- Don’t like herbs, leave them out
- Don’t have arrowroot flour, use cornstarch
There you have it. A delicious summer dessert perfect for the whole family. Definitely double the recipe if you’re feeding a crowd. Hope you enjoy these super easy Gluten-Free Strawberry Peach Hand Pies.
Related Blog Post: Vegan Strawberry Rose Summer Tart with Culina Yogurt
XO,
Natalie
Gluten-Free Strawberry Peach Hand Pie
Easy Gluten-Free Strawberry Peach Hand Pies
Equipment
- Food Processor
Ingredients
- For the Crust
- 1 cup almond flour
- 1/4 cup gluten-free flour
- 2 tbsp coconut sugar
- 1 tsp arrowroot flour
- 1/4 tsp salt
- 1/4 cup vegan butter chilled and cut into chunks, plus 2 tbsp melted for brushing
- 1-4 tbsp ice water
- For the Filling
- 4 strawberries chopped
- 2-3 yellow peaches chopped
- 1/2 tbsp chopped mint
- 1/2 tbsp chopped basil
- 1/2 lemon zested
- 1 tbsp arrowroot flour
- 2 tbsp maple syrup
- 1/2 tsp ground cinnamon
- pinch of salt
Instructions
- For the Crust
- preheat oven to 350°
- In a food processor, add the almond flour, gluten-free flour, coconut sugar, salt, arrowroot flour, and pulse just to blend it all together.
- Add the cubed butter and blend.
- While blending, add 2 tbsp iced water and allow the dough to mix until it forms a ball. Add more iced water if, after 35 seconds, it’s not forming. I needed only 2 tbsp.
- Form one big bowl and cover in saran wrap. Refrigerate for 30 minutes.
- Lay parchment paper down and add some flour (either flour works). Add the dough and add a bit more flour on top.
- Top the dough with another piece of parchment paper and roll it out but make sure it’s not paper-thin
- Use any cookie cutter of choice cut out 12 doughs. Using a small spatula, place 6 on the baking sheet lined parchment paper.
- Add about 1 tbsp of the fruit mixture then gently scrape the other 6 shaped doughs on top.
- Taking a fork, push gently on all sides and a few holes in the center.
- Brush edges with vegan butter and bake for 16-18 minutes.
- For the Filling
- While to dough is settling in the fridge, chop everything and add to a medium bowl. Mix together and set aside.