RECIPE TYPE: pies & tarts

SERVES: 7-10 tarts


pie crust

  • 1 1/2 cups Bob’s Red Mill gluten free pie crust mix*
  • 2 tablespoons cane sugar
  • 1/4 teaspoon sea salt
  • 4 tablespoons vegan butter, chilled {such as Earth Balance}
  • 3 tablespoons organic non-hydrogenated shortening {such as Spectrum}
  • 4-6 tablespoons ice cold water
  • 1 teaspoon apple cider vinegar

cherry filling

  • 10-ounce package frozen cherries, defrosted and chopped
  • 1/3 cup cane sugar
  • 2 tablespoons corn starch or arrowroot starch
  • 2 tablespoons water
  • 1 tablespoon lemon juice

sugar topping

  • 3 tablespoons So Delicious Dairy Free french vanilla coconut milk coffee creamer
  • 2 tablespoons sparkling sugar or course sugar


  1. In mixing bowl, add gluten free pie crust mix, sugar, salt, cold vegan butter and shortening. Using a pastry cutter, combine until butter pieces are less than pea-size.
  2. Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together {add additional tablespoon of water as needed}.
  3. Pat dough into round disc and wrap individually in plastic wrap. Refrigerate at least an hour or until ready to use.
  4. To make filling, roughly chop defrosted cherries. Do not strain juices. Add cherries, sugar, cornstarch, water and lemon juice to medium saucepan. Stir to coat cherries.
  5. Over medium heat, bring cherries to low boil. Continue to stir until cherry juices have thickened, about 5 minutes.
  6. Remove from heat. Pour into small bowl to cool. Cover top with plastic wrap and place in refrigerator to cool completely.
  7. When dough and cherry filling are both chilled, preheat oven to to 375 degrees. Line large baking sheet with parchment paper.
  8. On counter surface, lay out a large piece of plastic wrap. Place chilled pie dough in center and top with another large piece of plastic wrap {keeps dough from sticking to rolling pin}.
  9. Roll dough to 1/8″ thick. Using large heart cookie cutter, cut dough into hearts. Place onto prepared baking sheet.
  10. Place heaping tablespoon filling into center of each pie dough heart. Top with additional pie dough heart. Press edges with finger to crimp dough for scalloped look or use fork to crimp edges.
  11. Using pastry brush, brush tops of pies with creamer and sprinkle with sparkling sugar. Use small knife to cut 1/2-inch X into top layer of each pie for steam to escape.
  12. Bake hand pies in oven for 20-24 minutes or until golden brown. Allow to cool for 10 minutes on cooling rack.


*You can also use my flour blend. Just use 1 1/4 cup Sarah’s flour blend and 1/4 cup cornstarch.