8 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Hand pies were originally made popular in the south – a perfect hand-held snack to stand up to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!

Ingredients

 

  • 1 package refrigerated pie crust

Raspberry Filling

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

Egg Wash

  • 1 egg, beaten

Orange Glaze

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

Directions

Remove 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.

 

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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.
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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.

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

Recipe adapted from Driscoll’s