As much as I love cooking traditional family recipes over the holidays, I enjoy creating new twists on old classics much more.
There’s really only so many times you can prepare and enjoy a bowl of mashed potatoes. Why not mix things up with a bowl of silky, light as air Parmesan & Chive Parsnips? Apple Crisp is a fall delight, but these Streusel Stuffed Baked Apples are faster and easier to prepare and just as flavorful.
In reimagining classic Thanksgiving Apple Pie, I thought first about cheese. I’m not exactly sure why, but cheese was the first thing that came to my mind. What better way to add a new twist to a Thanksgiving classic than by adding creamy dreaminess to go along with a flaky golden gluten-free pie crust?
This recipe isn’t as precise or exact as some of my other recipes. It’s more of a framework for you to explore the flavor pairings of apple, brie, and honey baked in a golden gluten-free pie crust.
What do I mean by this, exactly?
For starters, you can use any gluten-free pie crust recipe or mix for these hand pies. This recipe does not hinge upon my own unique take or “go-to” gluten-free pie crust. I’ve been playing around and exploring different recipes and mixes over the years and haven’t clung to any one in particular yet.
I used Bob’s Red Mill Gluten-Free Pie Crust in this particular instance, which you are welcome to use. It’s lovely. Or, go with another pie crust of your choice. (By the way, if you have a knock-out, go-to gluten-free pie crust recipe you recommend, please let me know in the comments).
The list of ingredients isn’t exact, but more of a guide. You may be able to roll out one more hand pie from your dough than I, thereby using a bit more ingredients in the filling.
While I don’t have a go-to gluten-free pie crust recipe, I DO have a go-to pie crust kitchen tool.
This dough scraper is my saving grace, especially when working with delicate gluten-free pie crusts. The scraper helps to lift and move the dough off the counter without ripping or sticking, and it’s helpful in measuring thickness as well.
To assemble the hand pies, first I rolled out the pie crust to about 1/8″ thickness and used a 4″ diameter cutter to slice circles into the dough. I then rolled out each circle just a little bit thinner to make sure I could fit all of the fillings on top.
To get more out of the pie dough, I gathered up all the scraps, kneaded them back into a ball, and rolled out the dough once again. Doing this helps use up almost all of the pie dough and create more hand pies.
For each hand pie, I used 4-5 thin slices of one peeled and cored Cortland apple. Two slices of brie cheese sit right on top of the apples. Honey is drizzled over top, and quite a generous amount, too. Don’t skimp out on the honey!
To finish off the hand pies, I placed another rolled out dough circle on top of the fillings and sealed the edges together. This was a careful and very gentle process so as not to rip the top layer.
Before going in the oven, I brushed the top of each pie with one beaten egg yolk and sprinkled turbinado sugar (otherwise known as sugar in the raw) over top.
Baked for 25 minutes until golden brown, these hand pies are golden, flaky, sweet, savory, creamy, gooey bites of pie dreaminess.
I didn’t let the pies cool much before digging in – hence the plate and fork instead of eating with my hands.
Golden and flaky. Sweet and savory. Soft and tender, but with a good crumb.
I love how the tang of the Brie plays against the sweetness of the honey and tartness of the apple. What more could you want in a pie?
I would love to hear from you. What are you baking for dessert on Thanksgiving this year? What’s your favorite kind of pie?
- 1 gluten-free pie crust (at least enough for a 9" pie), prepared per package directions (I used Bob's Red Mill)
- 1 large Cortland apple, peeled, cored, and thinly sliced
- ½ wheel of Brie cheese
- Generous drizzle of honey
- 1 egg yolk
- Sprinkle of turbinado sugar (sugar in the raw)
- Preheat oven to 425 F. Line a rimmed baking sheet with either parchment paper or a silicone mat.
- Roll out gluten-free pie dough to about ⅛" thickness. Slice circles about 4" in diameter and remove. Take scraps and knead back into a ball. Roll out again and slice more 4" circles. Repeat until there is not enough dough left to create more circles.
- Roll out the 4" circles a bit thinner. Arrange 4-5 slices of apples in the center of the dough circle. Place two slices of Brie on top. Drizzle with honey. Repeat for half of the circles.
- Take the remaining dough circles and lay over top the filling. Seal the edges closed either with your fingers or a fork.
- Beat one egg yolk in a small bowl. With a pastry brush, brush the beaten egg yolk over top each pie. Sprinkle desired amount of turbinado sugar over top each.
- Bake in the oven on the center rack for 20-25 minutes until golden brown on top.
- Remove from oven and let cool for 10 minutes. Serve warm.