Ingredients for the filling
1 Tablespoon butter (or sub coconut oil if dairy free)
2 small apples, chopped small (about 2/3 lb total)
¼ teaspoon vanilla extract
2 Tablespoons honey
Ingredients for the crust
2 large egg whites
¼ cup (95g) honey
1 tablespoon coconut flour
1 box Simple Mills Artisan Bread Mix
Preheat the oven to 350F / 180C (160C Fan) and cover a baking sheet with a nonstick pad or parchment paper.
Make the filling: in a heavy-bottom pan (such as cast iron), melt the butter and toss the melted butter with the apples.
Add the vanilla and honey, and gently toss until all the apples are coated.
Remove the pan from the heat and set aside.
Make the crust: Whisk together the egg whites and honey, then stir in the coconut flour and bread mix.
Gather the dough into a ball and place on a piece of wax or parchment paper. Cover with another piece of wax paper and roll out into a disc about a 1/4” inch thick. Using a 3” wide biscuit cutter, cut into 14 discs (gather the scraps and reroll the dough if you can’t get 14 discs out of the original roll-out).
Lay 7 discs, equally spaced, on the prepared baking sheet. Place about 2 Tablespoons of the apple filling mixture at the center of each dough disc, leaving a border of empty dough around the filling. Top each hand pie with one of the remaining discs of dough and gently press around the edges to seal.
If you’d like, you can brush each pie with an egg wash (1 large egg beaten, mixed with 1 Tablespoon of milk of choice) and a sprinkle of coconut sugar to encourage browning and crisping.
Bake for 15 minutes or until the tops are firm and golden brown.
Allow to cool for about 10 minutes on the baking sheet before transferring to a rack to cool completely.
Makes 7 hand pies