4 years ago

Homemade Raspberry Hand Pies

Hand pies were
originally made popular in the south – a perfect hand-held snack to stand up to
the hot summer sun. (Source: Epicurious)
These tasty Raspberry Hand Pies are a great way to enjoy the summery taste of
berries, even if it’s snowing outside!


  • 1 package
    refrigerated pie crust

Raspberry Filling

  • 3
    tablespoons maple syrup
  • 1
    tablespoon cornstarch
  • ½ teaspoon vanilla
  • ½ teaspoon orange
  • ¼ teaspoon ground
  • 2
    packages (6 ounces each) raspberries

Egg Wash

  • 1 egg,

Orange Glaze

  • ⅔ cup powdered
  • 1
    tablespoon fresh orange juice
  • 1
    teaspoon maple syrup
  • ½ teaspoon orange
  • ¼ teaspoon ground
  • ¼ teaspoon salt


pie crusts from package, and let come to room temperature.

To prepare the filling:

  1. In a medium
    mixing bowl, combine the maple syrup, cornstarch, vanilla extract, orange zest
    and cinnamon. Whisk until there are no clumps remaining. Add the raspberries
    and gently toss with a spoon to coat the berries in a light, even layer. Place
    the bowl in the refrigerator to chill.


To prepare the pies:

  1. Heat oven to
    375 F and line a large baking sheet with parchment paper.
  2. Unroll the pie
    crusts. Use the top of a drinking glass 3½” in diameter to cut 12 circles from
    the dough. Re-roll the scraps if necessary. Carefully transfer each round to
    your prepared baking sheet. Repeat with the remaining pie dough.
  3. Brush half of
    the rounds with egg wash, then top each of those rounds with a heaping
    tablespoon of raspberry filling (about 7 raspberries per hand pie). Place
    another round on top of each raspberry-covered round.
  4. With a fork,
    gently press down on the outer ¼” of the rounds to seal the hand pies, working
    your way around until they are completely sealed. Gently poke a few holes on
    the top of each hand pie with the tines of your fork, then brush egg wash on
    top of each hand pie.
  5. Bake for 25 to
    30 minutes, until the hand pies are deeply golden brown. Transfer the baking
    sheet to a cooling rack and let the hand pies cool for at least 30 minutes
    before glazing.

To prepare the glaze:

  1. In a small
    bowl, combine the powdered sugar, orange juice, maple syrup, orange zest,
    cinnamon and salt. Whisk until the mixture is well blended and completely
    smooth. It should be thick but pourable (if it’s too thick to drizzle, mix in a
    bit more orange juice).
  2. Use a spoon to
    drizzle a striped pattern back and forth over the cooled hand pies. Wait for 5
    to 10 minutes for the glaze to set and then serve.

hand pies are best stored covered and refrigerated for up to 3 days. Enjoy!

Recipe adapted from Driscoll’s