Raspberry Cream Cheese Hand Pies (Print Version)
# Ingredients:
→ Filling essentials
01 -
1/3 cup of raspberry jam or a flavor you like best
02 -
1/3 cup white sugar
03 -
5 oz. softened cream cheese
04 -
1 teaspoon of freshly squeezed lemon juice
05 -
A pinch of salt
06 -
1/2 teaspoon vanilla extract
→ Crust components
07 -
Two pre-made 9-inch pie crusts
→ Finishing touches
08 -
1 tablespoon water to close edges
09 -
1 beaten egg for brushing over crusts
10 -
1 tablespoon coarse sugar for adding a sweet, sparkly topping
# Instructions:
01 -
In a small bowl, combine cream cheese, sugar, vanilla, lemon juice, and salt. Stir everything together until smooth and silky.
02 -
Roll out one of the pie crusts on a sheet of parchment paper or a lightly floured counter. Use 3-inch cookie cutters to cut shapes—about 16 pies can be made this way. Collect leftover dough bits, roll them out again, and cut more shapes until nothing's left.
03 -
Take one dough shape and spread a teaspoon of the cream cheese mixture on it, keeping the edges clean. Add a small dollop (about a teaspoon) of raspberry jam right on top.
04 -
With the other pie crust, cut shapes in the exact same way as the bottom crust shapes were done.
05 -
Dip your finger in water and run it along the edges of the bottom crusts. Place a top piece on each one and press down around the sides. Use a fork to crimp and secure the edges tightly.
06 -
Line two baking trays with parchment paper and preheat your oven to 375°F. Lay out your pies on the sheets, brush them with an egg wash, make a tiny cut or two on top for steam to escape, and sprinkle with coarse sugar.
07 -
Pop them into the oven for 25 minutes, or until you see a beautiful golden top. Once baked, move them to a wire rack to cool before eating.
# Notes:
01 -
Switch out the raspberry jam for another fruit spread you love.
02 -
Bigger cookie cutters (around 3 1/2 inches) will make about 12 pies instead of 16.