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Raspberry Hand Pies

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert, Snack
Servings 8 -10 hand pies

Ingredients
  

Hand Pies

  • 1 14 oz. box pre-made pie crust (containing two sheets)
  • 12 oz fresh raspberries
  • ⅔ cup granulated sugar
  • 1 ½ tablespoons cornstarch
  • Zest of one lemon
  • ½ teaspoon cinnamon

Egg Wash

  • 1 egg
  • 1 tablespoon milk
  • Turbinado sugar (optional)

Instructions
 

Make the Jam

  • Add 12 oz of fresh raspberries to a pan. Add in the lemon zest, sugar, cornstarch, and cinnamon. Cook over medium heat for about 6-10 minutes until the raspberries have broken down and the jam is saucy. Strain the seeds from your jam through a fine metal strainer, if desired. Allow your raspberry jam to cool to room temperature.

Prepare Crust and Pies

  • Prepare the bottom crusts. Open your box of pre-made pie crusts. Unroll one dough sheet onto a flat surface. Using a 3.5" heart shaped cutter, or any other cutter shape of your choice, cut out the bottom crusts. You should be able to get about 8 cutouts from each sheet.* Place the the hearts onto a cookie sheet and pop into the fridge while cutting out the second sheet. 
  • Open the second pie crust. Repeat the same steps for cutting out the hearts. These will be used for the tops of the hand pies. Once they're all cut out, carefully use a knife to make small slits in the middle of the crusts. You can make an "X" or two parallel lines next to one another in the center of each one.
  • In a small bowl, beat together an egg + 1 tablespoon of milk. You will use this mixture to help your pies stick together, as well as brush the tops with it.

Fill the Pies

  • Preheat your oven to 375°F. While that preheats, grab the bottom crusts from the fridge. Scoop about 1 ½-2 tablespoons or so of the cooled raspberry jam into the middle of each heart, making sure to keep a little space around the edges. Repeat for all of the bottom crusts. Now, you'll need to brush the inside edge of your pie crust with egg wash.
  • Carefully place the top heart crusts onto each pie. Gently press the outside edge of the crust on with your finger. Then, use a fork to crimp/press the edges tightly down around the entire pie** Repeat for all of the pies. 
  • Gently brush the tops of the pies with the remaining egg wash. Sprinkle the tops with turbinado sugar, if desired.

Bake the Pies

  • Bake for 20-25 minutes, until the pies are golden brown. Allow the pies to col for at least 15 minutes. Enjoy!

Notes

  • *You can to reroll out some of your scrap dough to possibly get 9-10 hand pies.
  • **Be sure to press and seal the top "V" of the heart very well. The raspberry jam will seep out while baking if not sealed all the way. 
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