Raspberry Hand Pies
Ingredients
Pie Dough
-
2
cups
whole wheat pastry flour or all-purpose flour
-
½
cup
white whole wheat flour or regular whole wheat flour
-
1
teaspoon
salt
-
2
sticks
cold unsalted butter
-
8 to 12
tablespoons
ice water
Raspberry Filling
-
3
tablespoons
maple syrup
-
2
teaspoons
arrowroot starch or cornstarch
-
½
teaspoon
vanilla extract
-
½
teaspoon
orange zest
-
¼
teaspoon
ground cinnamon
-
2
packages (6 ounces each)
Driscoll’s Raspberries
Egg Wash
Orange Glaze
-
⅔
cup
powdered sugar
-
1
tablespoon
fresh orange juice
-
1
teaspoon
maple syrup
-
½
teaspoon
orange zest
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
salt
Instructions
- Prepare the dough by mixing the flours and salt, then cutting in the cold butter until it resembles coarse crumbs.
- Add ice water gradually until the dough comes together, then divide into two discs and refrigerate for at least 1 hour.
- Make the filling by combining maple syrup, starch, vanilla, orange zest, and cinnamon, then gently fold in the raspberries.
- Preheat the oven to 375°F and roll out the dough into circles, cutting out 12 rounds.
- Brush half of the rounds with egg wash, add raspberry filling, and top with another round, sealing the edges.
- Poke holes in the top of each pie and brush with egg wash before baking for 25 to 30 minutes until golden.
- Prepare the glaze by whisking together powdered sugar, orange juice, maple syrup, orange zest, cinnamon, and salt.
- Drizzle the glaze over the cooled hand pies and let set before serving.
Nutrition Facts (estimated)
Servings
12 hand pies
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
70mg
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