Gluten-Free Apple Hand Pies

Ingredients

• For the crust:
• 2 cups white rice flour
• 3/4 cup tapioca starch
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 sticks cold, unsalted butter, cut into tablespoon-size pieces
• 4 to 6 tablespoons water
• For the filling:
• 2 large apples, peeled, cored, and cut into 1/2-inch cubes
• 3 tablespoons dark brown sugar
• 2 tablespoons juice from 1 lemon
• 1 teaspoon ground cinnamon
• 2 tablespoons white rice flour
• For the topping:
• 1 large egg, beaten
• 2 tablespoons granulated or coarse sugar

Directions

1. Add the white rice flour, tapioca starch, granulated sugar, salt, and xanthan gum to the bowl of a food processor, then pulse until blended. Drop in the butter and pulse until the mixture no longer has large chunks of butter. Add 4 tablespoons water and pulse until a dough comes together. If it stays crumbly, pulse in 2 additional tablespoons water.
2. Dust your work surface lightly with white rice flour. Split the dough into two even balls, flatten each one into a disk, wrap them, and refrigerate for at least 2 hours or overnight.
3. Heat the oven to 375 degrees F. As it warms, make the filling by tossing the apple pieces with the dark brown sugar, lemon juice, and cinnamon. Add more sugar to taste, if desired, then toss the apple mixture with the white rice flour.
4. Take one dough round out of the refrigerator and let it sit for about 5 minutes. Sprinkle the countertop lightly with white rice flour, then roll the dough to approximately 1/8-inch thick. As you work, slide a long, thin metal spatula under the dough now and then so it does not cling to the counter.
5. With the 3-inch cutter, stamp out 6 rounds for the pie bases. Gather the scraps gently into a ball and roll the dough again. Using the 3 1/3-inch cutter, cut another 6 rounds for the tops. Set the six 3-inch cut-outs on a parchment-lined baking sheet. Spoon approximately one tablespoon of apple filling onto each one. Brush the edges with beaten egg, then cover the filling with a 3 1/2-inch dough round. If the dough splits, gently pinch it closed. Press the edges together with a fork, dusting the fork with white rice flour first if the dough wants to stick. Chill the pies for 5 minutes.
6. Brush the pies with beaten egg and sprinkle them generously with granulated or coarse sugar. Prick the top twice with a fork so steam can get out. Bake until the filling is bubbling and the crust is golden brown, about 25 minutes. While the first pan bakes, shape the second pan, then bake the second pan of pies in the same manner.
7. Let the pies cool on the baking sheet. Store them covered at room temperature for up to 3 days.