Ingredients
Method
- In a bowl, mix all-purpose flour, potato starch, rice flour, 1/2 tsp salt, and 2 tbsp granulated sugar.
- Cube cold butter; blend into dry mixture until crumbly.
- Add 3–4 tbsp ice water to dough, folding until shaggy. Chill 20 minutes.
- Cut apples into 1/4-inch slices, remove cores.
- Toss apple slices with remaining granulated sugar, 1 tbsp cinnamon, and 2 tbsp lemon juice.
- Cook apple mixture over medium heat until almost dry, stirring occasionally. Remove stems.
- Roll chilled dough to 1/8-inch thickness. Cut circles using a 3-inch cutter.
- Place 1/4 cup apple filling in each circle. Fold dough into half-moons.
- Press edges with a fork to seal.
- Preheat oven to 375°F (190°C). Bake pies 15–20 minutes until golden and flaky.
- Let cool completely before serving.
Nutrition
Notes
Use unbleached flour for better color. Substitute apples with pears or peaches. Replace butter with coconut oil for vegan. Adjust sugar for less sweetness. Store in an airtight container for up to 3 days. Freeze unbaked pies for up to 2 months.