winter spice raspberry holiday hand pies
Yields: 6 six-inch hand pies
 
INGREDIENTS
  • 1 package refrigerated pie dough (two rounds)
FRUIT FILLING
  • 12 ounces Driscoll's raspberries
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons honey
  • 3 tablespoons water
EGG WASH
  • 1 egg
  • ¼ cup milk
OPTIONAL
  • coarse sugar for decorating
PREPARATION
  1. Combine raspberries, sugar, spices, honey, and water in a small saucepan over medium heat. Simmer for 30-40 minutes, stirring frequently, until mixture has thickened. Remove from heat and allow to cool to room temperature.
  2. Preheat oven to 375 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
  3. In a small bowl, whisk together egg and milk and set aside.
  4. Gently roll each round of pie dough between two sheets of wax paper to even out any cracks or creases. Cut twelve six-inch rounds, re-rolling scraps as needed. Use remaining dough to cut out desired shapes using pie crust cutters or cookie cutters.
  5. Place a generous mound of raspberry filling in the center of six of your small rounds leaving half an inch of dough exposed around the perimeter.
  6. Brush the exposed dough with egg wash and top with additional small round of pie dough. Press the back of a fork around the edge of the entire round to seal the dough around the filling. Cut three small slits in the top of each hand pie. Using egg wash as glue, attach a festive cutout to each hand pie.
  7. Transfer hand pies to prepared baking sheets and brush with a light layer of egg wash and sprinkle with coarse sugar, if desired.
  8. Bake at 375 degrees Fahrenheit for 18-20 minutes until golden brown. Serve warm or transfer to a wire baking rack and allow to cool completely before storing in an airtight container.
Recipe by Bake Love Give at http://bakelovegive.com/winter-spice-raspberry-holiday-hand-pies/