Cherry & Peanut Butter Hand Pies

dairy free gluten free nut butters peanut butters pop tarts vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For pastry

  • 1 1/2 cup gluten free all purpose baking flour
  • 1/4 cup tapioca flour
  • 2 tbsp. maple syrup
  • 7 tbsp. vegan butter, cold
  • 1 egg large or vegan egg substitute*
  • pinch sea salt
  • 3-5 tbsp. cold water

Cherry Pie Filling

  • 2 cups cherries, chopped and pitted
  • 1/4 cup organic cane sugar
  • 2 tbsp. +1 tsp. water, divided
  • 1 tsp. cornstarch or 2 tsp. tapioca starch

For peanut butter filling (or any other nut butter you like)*

  • 2 cups (275g) peanuts (untoasted, unsalted)
  • pinch salt (optional)

For egg wash (optional)

  • 1 egg
  • 1 tbsp. water
  • 1 tbsp. maple syrup

Chocolate drizzle (optional)

  • ¾ cup chocolate chips or chocolate bar (chopped), vegan
  • 1 tbsp. coconut oil

INSTRUCTIONS

  • First, start by making the peanut butter for the filling
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Next, make the cherry pie filling first, add the chopped pitted cherries to a medium sized sauce pan. Heat on medium low. Add the sugar and 2 Tbsp of water.
  • Simmer/saute for about 10 minutes or until the liquid starts to thicken.
  • Now, whisk together the remaining 1 tsp of water and the cornstarch in a small bowl. Then add it to the cherries. Stir to combine.
  • Simmer for a few more minutes until the cherry mixture has thickened up. It will thicken more as it cools. Remove from heat and let it cool all the way.
  • Make the dough: place all the ingredients (except the water) into the NutraMilk and ¨Mix¨ until combined. Add 2 tablespoons of cold water and ¨Mix¨ just until the dough starts to come together. Resist the urge to add more water or this will result in a less flaky dough.

  • Pack the dough together into a disc and then place it between two pieces of parchment paper. Roll the dough out until it's roughly 1/8 " in thickness and use a 2" round cookie cutter to cut out as many circles as you can. Repeat until you have used all the dough.

  • Place half of the circles onto a baking sheet lined with parchment paper about 1-2 inches apart. Spoon about 2 teaspoons of cherry filling and 1 teaspoon of peanut butter into the center. Use a fork to press the edges together. Whisk together the egg wash and brush it over the pop tarts. Bake the pop tarts for 24-27 minutes and the edges are golden brown at 350 F. Let cool.

  • If you decide to add chocolate, you can use any chocolate you have on hand and melt in the microwave with a little bit o coconut oil and drizzle over hand pies. Allow to cool and enjoy!

Notes:

*If vegan, use chia or flax egg substitute.

* I did half with peanut butter and half with cashew butter. 

Recipe inspired by Peanut Butter Plus Chocolate.



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