Creamy Raspberry Hand Pies (Print Version)
# Ingredients:
→ Filling mix
01 -
1/3 cup white sugar
02 -
A pinch of salt
03 -
5 oz. softened cream cheese
04 -
1/2 tsp. vanilla flavoring
05 -
1 tsp. juice from a lemon
06 -
1/3 cup raspberry jam (or any jam you like best)
→ Dough base
07 -
Two store-bought pie crusts, 9-inches each
→ Finishing touches
08 -
1 beaten egg, for brushing the pies
09 -
1 Tbsp. water to stick crusts together
10 -
1 Tbsp. coarse sugar to sprinkle on top
# Instructions:
01 -
In a small mixing bowl, blend the cream cheese, vanilla, lemon juice, sugar, and salt. Keep stirring until it’s silky smooth.
02 -
Roll your first pie crust out on parchment paper or a bit of flour-dusted surface. Use cookie cutters (3-inch size is ideal) to create shapes for your pies. Re-roll leftover dough and cut more shapes until all the dough is used up.
03 -
Take each dough shape and spread around 1 tsp. of your cream cheese mix, staying about 1/4 inch away from the edge. Then add 1 tsp. of raspberry jam over the cream cheese.
04 -
Slice the second pie crust into matching shapes, just like you did with the first one.
05 -
Dip your finger into water and trace the edges of the bottom crust pieces. Place the cut shapes for the tops over the filling, then press down gently. Use a fork to crimp the edges and seal the pies completely.
06 -
Heat the oven to 375°F. Line two baking sheets with parchment paper, then lay the sealed pies on them. Brush the tops with the beaten egg, cut a small slit or two with a little knife, and sprinkle sugar over each pie.
07 -
Pop your trays into the oven and bake for 25 minutes, or until the tops have turned a lovely golden color. Let them cool fully on wire racks before serving them up!
# Notes:
01 -
Using bigger cookie cutters (about 3 1/2 inches) will make 12 instead of 16 pies.
02 -
Feel free to use other jam flavors if raspberry isn’t your favorite.