a plate with a gluten free strawberry hand pie snapped in half

Gluten-Free Strawberry & Prune Hand Pies

Filled with strawberry prune jam, these gluten-free hand pies are a sweet treat that everyone can enjoy!

Quick and Easy

Our hand pies are filled with a simple strawberry and prune purée jam that takes only minutes to prepare. We used boxed gluten-free pie mix, but feel free to use a traditional prepared pie dough instead. These two simple swaps cut down the prep time drastically. Now, the majority of prep time is spent cutting and sealing the hand pies.

Why are prunes a great addition to this recipe

Most jams use sugar to add a touch of extra sweetness. Because prunes are naturally sweet, they are an obvious choice for a healthy sugar alternative. In addition to reducing (or eliminating) the need for refined sugar in your favorite recipes, prunes are a healthy powerhouse and provide many essential vitamins and minerals that will level up the nutritional value of any recipe! Prunes are low glycemic and loaded with fiber, polyphenols, boron, potassium, and Vitamin K which collectively can contribute to gut health, reduced inflammation, cancer prevention, blood sugar control, bone health, and reduced cholesterol!

a plate with a gluten free strawberry hand pie snapped in half

Gluten-Free Strawberry & Prune Hand Pies

These Gluten-Free Strawberry & Prune Hand Pies are a fun dessert, reminiscent of childhood picnics.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert, Snack
Cuisine Kid Friendly
Servings 12
Calories 117 kcal


For the Filling

  • 1/4 cup strawberry jam no added sugar
  • 1/2 cup California Prune puree
  • 1/8 tsp vanilla extract
  • 1/8 tsp cinnamon

For the Pie Crust

  • 1 batch prepared gluten-free pie crust dough such as Bob’s Red Mill made with butter or plant-based butter if desired
  • 1 egg
  • 2 TBSP water

For the Vanilla Glaze

  • 1 cup confectioner’s sugar
  • 1 TBSP softened butter plant-based if desired
  • 1/2 tsp vanilla extract
  • 1-2 TBSP milk plant-based if desired


  • Preheat oven to 425 F (220C) degrees. For the filling, combine jam, California Prune puree, vanilla and cinnamon in a bowl.
  • Prepare dough according to package instructions and chill for at least 30 minutes. Divide dough in half to make it easier to work with. Roll out each half of dough until it is about 1/8 inch (3mm) thick. Next, using a 3-inch round cutter, punch out approximately 12 circles of pie crust from each half. To the center of half of the circles of dough, add approximately 2 teaspoons of filling and place another dough circle on top. Crimp around the edges with a fork. Repeat with all pies.
  • Beat egg and water together in small bowl and brush on the tops of the assembled pies. When all pies are egg-washed, use the tip of a sharp paring knife to cut a small “x” on the top of each pie to let the steam escape while baking.
  • Bake pies on rimmed baking sheets lined with parchment paper or silicone baking mats for 13-16 minutes or until pastry is golden on top and the bottoms are browned and crisp. Place on wire racks, and once cooled, drizzle with vanilla glaze.
  • To make the glaze, whisk together confectioner’s sugar, butter and vanilla extract in a small bowl. Add milk one tablespoon at a time until desired consistency is reached for drizzling over pies.
  • Bake for about 20 minutes, or until golden. For glaze, combine all ingredients and top onto pies.


Feeling extra? Add sprinkles or powdered sugar on top!


Calories: 117kcalCarbohydrates: 27gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 16mgSodium: 74mgPotassium: 80mgFiber: 1gSugar: 6gVitamin A: 108IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword dessert, hand pie, pie, strawberry
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