Yield: 12
Raspberry Hand Pies
These easy Raspberry Hand Pies are a sweet mouthwatering raspberry filling with a flaky butter crust and glazed to perfection. Ready in no time, they are the perfect simple sweet treat.
Prep Time
10 minutes
Cook Time
10 minutes
Resting Time
15 minutes
Total Time
35 minutes
Ingredients
- 1 can raspberry pie filling
- 2 refrigerated pie crusts, room temperature
- 1 egg, lightly beaten
- 3 tbsp milk
- 1 cup icing sugar
Instructions
- Preheat oven to 425. Line a baking sheet with parchment paper, set aside.
- Using a 4" cookie cutter, cut five to six dough circles from each pie crust.
- Place the dough circles on the prepared baking sheet. Drop a tablespoon of pie filling into the center of each dough circle (no more). Fold the circle in half, and use a fork to seal the edges.
- Brush the top of each hand pie with the beaten egg. Bake for 10 minutes.
- Transfer the pies to a cooling rack with a sheet of parchment paper underneath it. In a bow, combine the milk and confectioners sugar adding more milk for a thinner glaze or more confectioners sugar for a thicker one. Drizzle the icing liberally over each pie. Cool for 15-20 minutes before eating.
- Enjoy!
Nutrition Information:
Yield:
12Serving Size:
12 ServingsAmount Per Serving: Calories: 232Saturated Fat: 2gCholesterol: 14mgSodium: 131mgCarbohydrates: 37gFiber: 1gSugar: 9gProtein: 2g