Ingredients
Filling
- 1/4 cup strawberry jam (no added sugar)
- 1/2 cup Prune puree
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
Pie
- 2 cups gluten-free flour (preferably brown rice flower)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 tablespoons coconut oil
- ½ cup applesauce
- 1/2 cup Prune puree
- 1/4 cup ice cold water
Glaze
- 1/4 cup Prune puree
- 2 tablespoons melted coconut oil
- 1/8 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees. For filling, combine jam, Prune puree, vanilla and cinnamon in a bowl. Combine flour, cinnamon and salt in a large bowl. Using a pastry cutter or knives to cut in coconut oil until well blended. Add applesauce, pureed prunes and water and mix well to form a dough. Turn dough onto lightly floured surface and knead for about a minute. Divide dough into 5-6 equal sections. Divide each section of dough into two equal sections. Using hands, flatten each section into circles/ovals. On one section spoon on about 1 tablespoon of filling and then top with other half. Press the sides of the pie down using a fork. Repeat with remaining pies. Bake for about 20 minutes, or until golden. For glaze, combine all ingredients and top onto pies.
