My daughter had a day off from school, so we decided to bake something. After looking through the pantry and fridge, we made this easy recipe for raspberry and blueberry fruit pies. This was a fun project to do with my daughter and a tasty afternoon snack. The outside was golden brown, and the inside was oozing with blueberries and raspberry jam. This mini fruit pie recipe was a HUGE hit with both of my kids, and my daughter was extremely proud.

Raspberry and Blueberry Fruit Pies

Ingredients:

1 tin of 10 biscuits
5 tsp raspberry jelly, more if needed
¼ cup fresh blueberries
Turbinado raw cane sugar
Cooking spray

How to Make Raspberry and Blueberry Fruit Pies

Preheat the oven to 375 degrees. Line a baking sheet with a Silpat mat.

Remove the biscuits from the tin and flatten each one out with the palm of your hand.

Using your fingers, create a little well in the center of 5 of the biscuits.

Spoon some raspberry jam into the center of each well.

Add 5 blueberries to the top of the jam.

Raspberry and Blueberry Fruit Pies

Carefully, place another flattened biscuit on top of the fruit-filled one.

Use a fork to crimp the edges, making sure to seal them; poke a hole in the top of the sealed pie with the fork. Top with a sprinkling of turbinado sugar.

Place in the oven and bake for 10-11 minutes or until golden brown.

Cool on a wire cooling rack for a few minutes, then serve. Enjoy.

Raspberry and Blueberry Fruit Pies

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Dessert

Cuisine: American

Servings: hand pies

Author: Pam - For the Love of Cooking

Equipment

Baking Sheet

Ingredients

1 tin of 10 biscuits
5 tsp raspberry jelly more if needed
¼ cup fresh blueberries
Turbinado raw cane sugar
Cooking spray

Instructions

Preheat the oven to 375 degrees. Line a baking sheet with a Silpat mat.
Remove the biscuits from the tin and flatten each one out with the palm of your hand.
Using your fingers, create a little well in the center of 5 of the biscuits.
Spoon some raspberry jam into the center of each well.
Add 5 blueberries to the top of the jam.
Carefully, place another flattened biscuit on top of the fruit-filled one.
Use a fork to crimp the edges, making sure to seal them; poke a hole in the top of the sealed pie with the fork.
Place in the oven and bake for 10-11 minutes or until golden brown.
Cool on a wire cooling rack for a few minutes, then serve. Enjoy.