Raspberry Hand Pies

Raspberry Hand Pies
Raspberry Hand Pies
Raspberry Hand Pies
Yields1 Serving
 1 ¼ cup all purpose flour
 1 ½ tsp sugar
 ½ tsp salt
 1 ½ Tbsp vegetable oil
 ½ cup cold unsalted butter
 2 tbsp cold water
 1 tsp white vinegar
 2 cup raspberries
 1 apple peeled and grated
 ¼ cup sugar
 Pinch of ground cinnamon
 1 egg whisked with 1 tbsp water for brushing
DOUGH
1

Combine flour, sugar & salt. Add the oil and mix untilevenly crumbly.

2

Cut in butter with pastry cutter till butter is crumbly with small pieces visible. Combine the water & vinegar and add all at once to the flour mixture and stir to combine. Turn out on counter and just bring together pastry. Shape into a disk, wrap and chill for at least an hour.

FILLING
3

In a small bowl mix together the raspberries, apple, sugar and cinnamon.

ASSEMBLE
4

Preheat the oven to 375 F and line a baking sheet with parchment paper.

5

Cut the pastry into 6 equal pieces and roll each piece out into 6 inch rounds. Use a large round cookie cutter or a knife to trim away the rough edges.

6

Spoon the filling, dividing evenly into each circle. Brush the edges with the egg wash. Fold in half and seal the edges with a fork. Brush the pies and sprinkle with Turbinado sugar. Using a knife, pierce the pies for steam to escape.

7

Bake pies for approximately 35 minutes or until they are golden brown. Cool and enjoy!

Ingredients

 1 ¼ cup all purpose flour
 1 ½ tsp sugar
 ½ tsp salt
 1 ½ Tbsp vegetable oil
 ½ cup cold unsalted butter
 2 tbsp cold water
 1 tsp white vinegar
 2 cup raspberries
 1 apple peeled and grated
 ¼ cup sugar
 Pinch of ground cinnamon
 1 egg whisked with 1 tbsp water for brushing

Directions

DOUGH
1

Combine flour, sugar & salt. Add the oil and mix untilevenly crumbly.

2

Cut in butter with pastry cutter till butter is crumbly with small pieces visible. Combine the water & vinegar and add all at once to the flour mixture and stir to combine. Turn out on counter and just bring together pastry. Shape into a disk, wrap and chill for at least an hour.

FILLING
3

In a small bowl mix together the raspberries, apple, sugar and cinnamon.

ASSEMBLE
4

Preheat the oven to 375 F and line a baking sheet with parchment paper.

5

Cut the pastry into 6 equal pieces and roll each piece out into 6 inch rounds. Use a large round cookie cutter or a knife to trim away the rough edges.

6

Spoon the filling, dividing evenly into each circle. Brush the edges with the egg wash. Fold in half and seal the edges with a fork. Brush the pies and sprinkle with Turbinado sugar. Using a knife, pierce the pies for steam to escape.

7

Bake pies for approximately 35 minutes or until they are golden brown. Cool and enjoy!

Raspberry Hand Pies

Leave a Reply