Apple & Sage Hand Pies

Full fall flavor in a personal-sized pie. Light, flaky, and filled with warm sage-scented apples. Let them cool before enjoying to ensure a crisp, buttery crust.
Yields: 8 4” pies

Almond Flax Pastry Dough

3 c. blanched almond flour

¾ c. tapioca starch

½ c. ground flaxseed

1 pastured egg

½ cup grass-fed butter, cold & cubed to 1”

2 T. raw honey

1 t. sea salt

Apple Sage Filling

¼ c. grass-fed butter or virgin coconut oil

4 organic apples, very finely diced

½ t. sea salt

4 medium fresh sage leaves, chopped

1-2 T. organic grade B maple syrup, to taste

1 t. vanilla extract

1 pastured egg + 1 t. water, for glazing


Prepare the crust: combine all ingredients in the bowl of a large food processor and process to combine, about 60-90 seconds. Dough should come together in clumps and should hold together when pinched between two fingers. Dump dough onto a large piece of saran wrap, wrap tightly, and place in refrigerator for 30-60 minutes to chill.

While dough is chilling, prepare filling. Melt butter in a large skillet over medium-low heat. Continue to cook (butter will bubble) until butter begins to brown. Promptly add diced apple pieces and sea salt and stir well. Turn heat to medium and cook until apples are softened, about 10 minutes. Add sage, maple syrup, and vanilla extract. Stir well (vanilla will cause the mixture to bubble a bit) and cook to reduce the syrup, about 2-3 minutes. Remove from heat and bring to room temperature before filling the pies.

Preheat oven to 400F.

To assemble the pies: remove dough from refrigerator. Place half the chilled dough between two large pieces of parchment paper and roll with rolling pin to ½” thickness. Try to handle the dough as little as possible, as to not warm it up too much. Lift the top layer of parchment and cut 8 4” rounds with a cookie cutter or large rimmed glass. Place the rounds on a parchment-lined sheet pan.

Equally distribute the filling between the 8 rounds, about 2 T. each. Roll out the remaining dough and cut 8 more rounds out. Lay one of each on the rounds already placed on the baking sheet and press the edges down with the blades of a fork.

Whisk together egg and water in a small bowl and using a pastry brush, lightly glaze the tops of each pie. Immediately bake for 13-15 minutes, or until golden brown. Move to a cooling rack and cool for 10-15 minutes before enjoying (pies will crumble more if they are not left to cool).