Easy Raspberry Hand Pies (Print Version)
# Ingredients:
→ For the filling
01 -
5 oz. of softened cream cheese
02 -
1/3 cup of white sugar
03 -
1 teaspoon of fresh lemon juice
04 -
1/2 teaspoon of vanilla essence
05 -
Just a pinch of salt
06 -
1/3 cup of raspberry jam or any flavor you like best
→ For the crust
07 -
Two 9-inch pre-made pie crusts
→ For finishing
08 -
1 tablespoon of water to seal the edges
09 -
1 egg, whisked for brushing on top
10 -
1 tablespoon of coarse sugar to sprinkle
# Instructions:
01 -
In a small bowl, whip together the softened cream cheese, sugar, lemon juice, vanilla, and salt until the mixture is creamy and smooth.
02 -
Set one pie crust on a lightly floured countertop or parchment paper, and use cookie cutters to make shapes (3-inch cutters will give about 16 pies). Roll out leftover scraps to get more shapes until you've used all the dough.
03 -
Spread a teaspoon of the cream cheese mixture on each dough shape, leaving about 1/4 inch of space from the edges. Add a teaspoon of raspberry preserves on top of the cream cheese.
04 -
With the second pie crust, cut out shapes exactly as you did before.
05 -
Use your fingers to wet the edges of the bottom dough pieces, then lay the top cutouts over them. Press around the edges gently to stick them together, then use a fork to crimp and seal the border.
06 -
Turn your oven to 375°F and line two baking trays with parchment paper. Place the assembled hand pies onto the trays, brush them lightly with beaten egg, cut a couple of small slits on top, and sprinkle a little coarse sugar over them.
07 -
Put the trays into the oven and bake for 25 minutes or until the tops look golden. Move the baked pies to cooling racks and wait until they're completely cool before digging in!
# Notes:
01 -
If you use slightly larger cookie cutters (about 3 1/2 inches), you'll end up with around 12 pies instead of 16.
02 -
Feel free to swap out raspberry jam for your favorite kind or whatever you’ve got on hand.