winter spice raspberry holiday hand pies
Sponsored post from Driscoll’s. Visit www.driscolls.com/raspberry for more berry recipes & holiday sweepstakes information.
This holiday season Driscoll’s is encouraging you to taste a new holiday tradition with raspberry pies, and these Winter Spice Raspberry Holiday Hand Pies are the perfect recipe for every joyful occasion.
I simply adore hand pies for their quick baking times, forgiving crusts, and single portioned portability. We’ve simplified this sweet treat even further by using store-bought pie crusts. If you’ve got a stellar recipe for making pie crust from scratch, by all means, feel free to use it. Flaky pie crust, plump Driscoll’s raspberries, and warm winter spices come together to make these adorable holiday hand pies.
When dreaming of pies for the holidays, raspberries may not have been your first fruit of choice, but these gorgeously plump Driscoll’s raspberries are sure to change your mind. A dollop of honey and a winter spice blend transform these berries from your refreshing summer snack into a cozy holiday delight. The flavors of these hand pies are perfect for chilly fall days and cold winter nights – a truly versatile recipe as the flavors compliment the changing seasons and festive pie cutters spread cheer throughout the year.
The secret to transforming these hand pies to celebrate all occasions are seasonal pie crust cutters, also referred to as fondant or cookie cutter plungers. Over the years the available sets have grown tremendously to include almost every holiday. My first batch of Winter Spice Raspberry Holiday Hand Pies actually focused on the fall holidays. Leaves, acorns, and pumpkins make this batch perfect for your Halloween and Thanksgiving gatherings.
My second batch has your winter holidays covered. Trees, ornaments, snowmen, and gingerbread men make these pies adorable for winter wonderlands, holiday teas, and Christmas dinners. If you don’t want to purchase pie crust cutters, any small cookie cutters will work perfectly and expand your creative possibilities. A single recipe to celebrate every holiday – that’s a winner in my book!
As an added bonus, you’ll have some raspberry filling left over. Transfer it into a glass jar, throw it into the fridge and do a happy dance because your holiday pastries just got a little sweeter. We love to spread it on toast, buttery biscuits, and warm scones to name a few. What are you waiting for? Treat your friends and family and taste a new holiday tradition with Driscoll’s raspberries and festive hand pies! For more amazing raspberry recipes visit www.driscoll.com/raspberry.
- 1 package refrigerated pie dough (two rounds)
- 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
- 1 egg
- ¼ cup milk
- coarse sugar for decorating
- 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.
- Preheat oven to 375 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together egg and milk and set aside.
- 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.
- 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.
- 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.
- Transfer hand pies to prepared baking sheets and brush with a light layer of egg wash and sprinkle with coarse sugar, if desired.
- 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.