This recipe is sooooo yummy. You can make up homemade pie filling, or you can used canned pie filling. A lot of the pre-made fillings are made with cornstarch, so they're gluten-free!  I've made these with tart cherry filling, apple pie filling, and blueberry pie filling. All so delicious! I have actually made them with half the amount of butter, too, and they're not quite as deliciously flaky, but they do taste very delicious as well. The dough is a bit more finicky to work with, however, so I recommend making them as written below. Don't have any fruit pie filling? No problem! You can make these or my homemade pop-tarts with a thick jam filling, too. They'll be delicious! Enjoy! 

Ready to eat!

A delicious baked fruit pie turnover - this batch had a tart cherry filling.

Baked Fruit Pie Turnovers

Makes ~18 turnovers 

Preheat the oven to 400F.   Line 2 cookie sheets with parchment paper or a silicon mat.

Pie Filling:

Either use premade pie filling (check ingredients to make sure gluten-free, but I've found most are made with cornstarch, making them GF!) or make homemade pie filling. I have a yummy recipe for homemade apple pie filling.  I also find the blueberry filling that I use in my blueberry cream cheese pie works well here - just make a smaller amount, as follows. 

Blueberry pie filling:

In a pot over medium heat, bring to low boil and cook over medium heat 5-8 minutes, squishing occasionally to break up the blueberries: 

2 cups blueberries

1/3 cup sugar

3-4 Tbsp water

pinch salt

Mix together in a small bowl, and then add into simmering blueberries to thicken, stir well for 1 minute after adding:

3 Tbsp water

2 - 3 Tbsp cornstarch (you can adjust this for a thinner or thicker filling, depending on your preference). 

Remove pie filling from heat. Place into a bowl or dish to cool. Cover the top with plastic wrap, placing the wrap directly on the surface of the blueberry filling. (When I'm in a rush, I sometimes place a freezer pack on top of the plastic wrap to help the filling cool faster.)

Pastry Dough:

Mix together pastry dough as follows:

 

In a large bowl combine:

2 cups Kristin’s gluten-free flour mix

1 tsp salt

3 Tbsp sugar

 

Chop in with a pastry cutter, until fine crumbs are formed:

2/3 cup butter

 

Add and mix by hand, just until a dough forms (you don’t want to over-mix or it gets too warm):

1/3 cup buttermilk (you can make this by mixing 2-3 tsp vinegar or apple cider vinegar into scant 1/3 cup milk)

2 tsp extra light olive oil or avocado oil (or similar lightly flavored oil)

 

To prepare the turnovers for baking:

Place a 2 Tbsp scoop on plastic wrap. Either fold over and roll into an oval, or place a second piece of plastic wrap on top and roll out between sheets of plastic wrap into an oval.  Fill with ~ 2 Tbsp of pie filling. Using the plastic wrap to help, fold over the turnover, sealing in the filling. Fold the edge of the pastry back up.  Place the filled turnover on a pan lined with parchment paper. Repeat until you have a tray of turnovers. 

Rolled out between plastic wrap. A dollop of filling added. 

Fold over, using the plastic wrap to seal it in. 

Press the edges up, to help seal in the filling. I find some ends up leaking, and it's totally okay. 

Gently slice a few small holes in the top of each pie.  

Sliced and ready to bake!

And another pan sliced and ready to bake! They all look unique, but that's the fun!

Bake turnovers at 400 F for ~20 minutes until they’re a light golden brown.  Don’t worry if a little filling leaks out.  Once it’s cooled, it easily separates from the turnover, or just sticks to it - which ends up tasting delicious either way.

Fresh from the oven! They smell SO delicious. 

Let cool on the pan 10 minutes. You can either let fully cool on the pan or lift and let fully cool on a wire rack. If you leave them on a pan, then place the pan itself on the wire rack - this is a nice way to avoid as much mess when you spread with the glaze on top. 

Mix together the following glaze:

3/4 cup powdered sugar

1/2 - 1 tsp vanilla extract

Milk, by teaspoon until desired consistency (4-5 teaspoons usually does it)

 

Spread glaze evenly over mostly cooled or fully cooled turnovers. You can glaze them while still warm (not hot), but the glaze tends to melt off - so best to wait to glaze. 

Spread with a bit of glaze on top. You can glaze them while still a bit warm and the glaze will melt a bit and spread, like here, or you can let fully cool and then glaze. 

These last well for up to 3 days at room temperature, or you can store in the refrigerator.  They never make it past that or to the freezer around here, so I don't know how well they'd freeze and reheat. If I ever get a chance to test it out, I'll update it here asap! Enjoy! 

So tasty and flaky!

It's official. I need to make these again. Just looking at the pictures is making me hungry!

Baked Fruit Pie Turnovers Recipe by Successfully Gluten Free!

Blueberry-Plum Fried Fruit Pies

I was totally lame with picture-taking when I made these fried fruit pies.  But, they also went so quickly I really didn't get a chance!  The recipe is similar to my blueberry fried fruit pie recipe, but this time they have a yummy (and easy!) homemade pie filling packed with fresh blueberries and plums.  You'll love them. Enjoy!!!

A few piping hot pies ready to travel for a fun dessert after lunch with my friend Julie, who enjoyed them thoroughly :)

Blueberry Plum Fried Fruit Pies

With delicious homemade filling!

Makes ~8 pies

To prepare filling:

Mix together in a large bowl:

1 – 1 ¼ cup blueberries, rinsed and drained

1 – 1 ¼ cup sliced, ripe plums (~4 plums)

¼ cup sugar

¼ cup Kristin’s gluten-free flour mix

1 tsp fresh lemon juice

½ tsp ground cinnamon

¼ cup cold water

Pop the filling into a large skillet over medium heat.   Cook, stirring occasionally, until mixture starts to cook and thicken.  At this point, you’ll want to add more water (¼  – ½ cup) so it’s not too thick.  You’re aiming for a final consistency similar to the pie pudding filling from a can.  Cook, stirring, until blueberries have started bubbling and you’re happy with the consistency.   Remove from heat and let cool completely before using in fried fruit pies. I found it didn’t need covering. I’d give it a stir now and then as it cools.   Your filling will end up a lovely pink/purple color from the mixture of blueberries and plums.

To finish the fried fruit pies, follow the dough recipe and instructions from the blueberry fried fruit pie recipe, using your wonderful fresh blueberry-plum fruit filling to fill your pies.  Let cool, sprinkle with powdered sugar and enjoy!

Fresh fried pies - ready sprinkle with powdered sugar and devour!

Blueberry Fried Fruit Pie

Since discovering how to make these fried fruit pies, I may have become a little obsessed. They are delicious and you can make so many varieties. I'll put up soon how to make your own filling for them, but these delicious blueberry pies are similar to the cherry fried fruit pies I made, except I roll out each individually, which allows me to put in more filling than with the cherry pies.  I find this is great because sour cherry filling is quite strong, but with the sweeter blueberry filling the more the merrier!  I think you'll absolutely fall in love with these! Enjoy!

Blueberry Fried Fruit Pies!

Makes 8 individual fry pies

Make buttermilk in a small measuring cup (or just buy/use buttermilk):

2-3 tsp lemon juice OR white vinegar

Add milk up to ½ cup (lactose-free works well)

Mix together in a large bowl:

2 cups Kristin’s gluten-free flour mix

3 Tbsp sugar

½ tsp xanthan gum

1 tsp salt

Chop in with a pastry cutter:

1/3 cup butter

When flour/butter mixture looks nice and crumbly, add and mix in:

½ cup buttermilk (from above)

1 egg

You can use your hands to get it thoroughly mixed.  Once well mixed (doesn’t need to be perfectly mixed), cover with plastic wrap and chill 30 minutes, if desired.  (If your dough is cool, you can use right away, but if you’re worried about it being sticky, then best to chill 30 minutes.  I tend to just use it right away and it's fine.)

I like to turn on my oil to heat up right about now.  Fill a large, low-sided saucepan ½ - 1” deep with oil (whatever kind you prefer for frying – I tend to use Canola). 

Set the oil over med-high heat.  (Reminder: Make sure your pan has high enough sides that oil won’t splatter out easily, but low enough you could get your spatula in to help flip over your fried pies)

Roll a plum-sized piece of dough between two pieces of plastic wrap to form an oval that is 1/8 – ¼” thick. Pull off the top layer of plastic wrap.  

It doesn't need to be a perfectly shaped oval. You'll shape it later. Here it is after pulling off the top layer of plastic wrap.

Spoon into the middle of the oval:

2 Tbsps Blueberry Pie Filling (Luckily, most canned pie fillings are gluten-free! You can also make your own fruit filling like you would for a pie.  Mix together and cook in a saucepan until fruit is cooked/thickened. Let cool before using in this recipe)

I found you can use even a bit more than this, you just don't want it squeezing through the sides.

Use your plastic wrap to help you fold over the dough.  Press the edges of the dough through the plastic wrap (aka, just press through the plastic wrap to help seal the edges – remember, gluten-free dough tends to be stickier than normal dough, so this way you don’t end up pulling off any dough!) 

Isn't this great! So easy. Just fold it using the plastic wrap and press together.

Trim your pie using a pizza cutter to get a nice smooth edge.  You can save the excess dough and re-use. 

Place pie carefully on a plate lined with plastic wrap until ready to fry.   Repeat with remaining dough until you’ve made ~8 fruit pies. 

Once I had a layer of pies ready, I just put a layer of plastic wrap on top of them and added another layer of pies.  They're pretty durable.

When oil is nice and hot (I tend to throw in a piece of dough to see if it’s bubbling nicely when it enters the oil), carefully lower your fruit pies into the hot oil.  Cook a few at a time, so the pan isn’t overcrowded, and it’s easy for you to flip them over.   It’s easiest to use a slotted spatula to help flip them over and remove them from the oil when they’re done.

Let each fry pie cook until nicely browned on each side.  (a few minutes per side seems to do it)

Remove from oil and place on a paper-towel lined baking sheet to cool.  These don’t absorb much oil, which is terrific! 

Freshly fried! Yum!

These can be eaten hot, warm or cool. Sprinkle with powdered sugar just before serving. They're best fresh, but we store leftovers in a Tupperware and re-heat in the toaster oven. 

Enjoy!!!

Gluten-Free Cherry Fried Fruit Pies!

These are a wonderful alternative to individual baked turnovers.  They fry up quickly and have a nice crunch to the crust.  I fell in love with fried fruit pies (or fry pies) when I lived in Ohio. They were sold at the Farmer's Market on Saturdays.  They used a glaze over the top, but I like them sprinkled with a bit of powdered sugar before serving, since I'm not trying to walk around an outdoor market while eating mine.  It took some tweaking to figure out the best method to make a crust that had that pie pastry taste, but didn't soak up the oil while frying.  The end-result is gloriously delicious. Enjoy!

I also have posted a recipe for Blueberry Fried Fruit Pies - which are filled a bit differently than here, so check them out!

Gluten Free Cherry Fried Fruit Pie - Fresh and ready to eat! 

Gluten-Free Cherry Fried Fruit Pies!

Makes 8 individual fry pies

Make buttermilk in a small measuring cup (or just buy/use buttermilk):

2-3 tsp lemon juice OR white vinegar

Add milk up to ½ cup (lactose-free works well)

Mix together in a large bowl:

2 cups Kristin’s gluten-free flour mix

3 Tbsp sugar

½ tsp xanthan gum

1 tsp salt

Chop in with a pastry cutter:

1/3 cup butter

When flour/butter mixture looks nice and crumbly, add and mix in:

½ cup buttermilk (from above)

1 egg

You can use your hands to get it thoroughly mixed.  Once well mixed (doesn’t need to be perfectly mixed), cover with plastic wrap and chill 30 minutes.

Line the counter with two sheets of plastic wrap that overlap in the middle.  Put dough onto plastic wrap, cover with another piece of plastic wrap and roll out the dough between the two sheets, until you have a rectangle that is approximately 12” x 24”.   Pull off the top layer of plastic wrap.

I like to turn on my oil to heat up right about now.  Fill a large, low-sided saucepan ½ - 1” deep with oil (whatever kind you prefer for frying – I tend to use Canola). 

Set the oil over med-high heat.  (Reminder: Make sure your pan has high enough sides that oil won’t splatter out easily, but low enough you could get your spatula in to help flip over your fried pies)

Cut your dough in half, long-wise, using a pizza cutter.  Cut in half the short way, and then in half again, so you have 8 even pieces of dough.

Spoon into the middle of each square:

1 heaping Tbsp Cherry Pie Filling (Luckily, most canned pie fillings are gluten-free! You can also make your own fruit filling like you would for a pie.  Mix together and cook in a saucepan until fruit is cooked/thickened. Let cool before using in this recipe)

Make sure you don’t overfill your pies!  You’ll end up with fruit filling oozing out everywhere, which can be messy.

Use your plastic wrap to help you fold over the dough.  Press the edges of the dough through the plastic wrap (aka, just press through the plastic wrap to help seal the edges – remember, gluten-free dough tends to be stickier than normal dough, so this way you don’t end up pulling off any dough!) 

When oil is nice and hot (I tend to throw in a piece of dough to see if it’s bubbling nicely when it enters the oil), carefully lower your fruit pies into the hot oil.  Cook a few at a time, so the pan isn’t overcrowded, and it’s easy for you to flip them over.   It’s easiest to use a slotted spatula to help flip them over and remove them from the oil when they’re done.

Don't over-crowd the pan, so you can easily flip them when they're browned on one side.

 

Before and after frying, to give you the idea of color.

Let each fry pie cook until nicely browned on each side.  (a few minutes per side seems to do it)

Remove from oil and place on a paper-towel lined plate to cool.  These don’t absorb much oil, which is terrific!   

These can be eaten hot, warm or cool. Sprinkle with powdered sugar just before serving. 
Store any that aren't eaten in a tupperware. Re-heat in a toaster oven or regular oven before sprinkling with powdered sugar and eating!

Enjoy!!!