I did not initially dream up this Pumpkin Hand Pie recipe for the purpose of creating something for people following the Autoimmune Protocol, but your welcome regardless! I saw a recipe post on Facebook for some gluten-filled, glazed pumpkin hand pies and thought to myself, “self you should make those with ingredients you can eat.” So I started researching how to do so. Dreaming of a light flakey, buttery crust and creamy pumpkin center drizzled with pumpkin-spice glaze. Or a bowl on the side used for dipping. Think ranch drowning in chicken nuggets and that’s the level of glaze I was envisioning. Then I started experimenting with crusts. That didn’t go so well. In all honesty, I have never, ever made a pie crust of any kind, loaded with gluten or otherwise! I may have baked a store bought one once. I have eaten a shit ton of them made by others, but made them with my own two hands. Nope, never!
What do you do when you need help with a crust problem? Call your pie making grandma of course! My grandma was a pie making champ. Her chocolate cream and lemon meringue pies were what dreams are made of. Unfortunately, my grandma is no longer around to share her pie crust making skills. It is funny how getting older and losing people makes you realize the information they didn’t share with you. Or tried to share and you were too wrapped in your selfish teenage world to notice! Thankfully my aunt did pay attention and has the recipes because she has been bringing her versions to family functions since my grandmothers passing. Of course I haven’t indulged in those pies for years because of the obvious gluten crusts. So I had to enlist a few friends to help me with a crust I could actually eat. I recruited the help of real-life and internet born friends. As they say, we get by with a little help from our friends!
After a few messy trials and major errors, I decided to use and adapt the recipe from my brilliant friend Kiersten at Vibrant Life Army Wife for her Buttery and Flaky AIP Crust. I made a few adjustments because I just bought some amazing Epic Lard at Sprouts and wanted to use it as my fat source. One thing I do remember about my grandma’s crust is her using a big, blue tub of Crisco. I definitely did not want to include that ingredient in my crust. Because I decided to use lard instead of the palm shortening that Kiersten’s recipe calls for, I had to make some adjustments to the flour rations as well. Which ever recipe you decide to follow, know that they are both delicious and result in an amazingly light and flakey crust!
- 2 cups tapioca flour
- ⅓ cup coconut flour
- 1 tsp Himalayan sea salt
- 1½ Tbsp Vital Proteins Beef Gelatin
- ¾ cup + 2 Tbsp pork lard
- 2½ Tbsp water
- 1 Tsp apple cider vinegar
- 2½ Tbsp apple sauce
- ½ cup organic pumpkin puree
- 1-2 Tbsp organic maple syrup
- ½ Tbsp pumpkin pie spice
- OR if AIP-1/2 Tbsp Cinnamon, ¼ tsp ginger, ¼ tsp cloves
- GLAZE (optional)
- ¼ cup organic powdered sugar
- ½ tsp [url href=http://amzn.to/27NB5Tf] full-fat coconut milk
- ½ tsp pumpkin pie spice or AIP friendly blend of cinnamon, ginger and clove
- Preheat oven to 350
- Mix pumpkin puree, spices and maple syrup in small bowl, set aside.
- In a mixing bowl combine flours, salt and gelatin
- Cut chilled lard into flour mixture with a pastry cutter or two forks until mixture is in pea sized crumbles
- Add applesauce, water and vinegar and mix with a rubber spatula until combined
- Placed formed dough between two pieces of parchment, roll out to ⅛ inch thickness
- Remove top layer of parchment, use 5 inch diameter circular cookie cutter (or a plate and knife) to cut hand pie pieces, remove excess to use for top layers
- Using a spatula, carefully move 6 pieces of dough onto parchment lined baking sheet. Repeat to create the tops of the pies
- Spoon 1 heaping tablespoon of filling onto each bottom layer
- Gently place the top layer of crust over the filling, pressing edges together with a fork
- Cut 2 slits in the top layer of crust with a paring knife
- Bake for 15- 18 minutes, this will not brown as much as traditional pie crust)
- Bake at 350 degrees for 18-22 minutes (note: it will not brown as much as a traditional pie crust)
- GLAZE (optional)
- whisk glaze ingredients together.
- Place in piping bag or a zip lock bag with the end cut
- Drizzle on chilled hand pies
- Allow glaze to set before consuming, if you can!
To a nourished life,