It's officially...baking season!

We've teamed up with our friends at Josie's Best Gluten Free to make these flaky, buttery, berry sweet strudel pies! Perfect for an after school snack or a make ahead breakfast. Bake them up and enjoy with a hot cup of coffee, or vanilla bean ice cream if you want a fun dessert!

Homemade Gluten Free Strudel Pies

Recipe makes 8 Pies

Dough:

• 1 1/2 cups Josie’s Best GF Muffin & More mix
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 1 cup unsalted butter or shortening, slightly frozen
• 1 egg yolk
• 1/2 tsp apple cider vinegar
• 1/2 cup cold water

Filling:

• Mt. Hope Farms Raspberry Marionberry Fruit Spread

Finish:

• Egg Wash Mixture
• Sugar

Directions:

Follow the Pie Crust steps at josiesbestgf.com to make your dough using the ingredients listed above.

1. Roll out your dough into a 6x4 rectangle shape. Grate the remaining ½ cup of butter over the dough, press it in gently.
2. Fold pie crust in half and then in half again. Use parchment paper if needed to assist.
3. Wrap it saran wrap & refrigerate for 30 minutes.
4. Repeat steps 1,3 and 4, TWO more times.
5. On the final time, roll it out to 1/4 thickness & cut into rectangles.
6. Add about 1 TBSP of Mt. Hope Farms Fruit Spread in middle of rectangle & then fold your rectangle (close it).
7. Make your egg wash: Use 1 egg + 1/4 cup half & half. Whisk together & paint pies with pastry brush.
8. Pinch edges closed. Cut slits on tops & sprinkle sugar on top.
9. Bake at 350 degrees F for 20-25 minutes.