Glazed Raspberry Hand Pies
These quick & easy glazed raspberry hand pies are a fun and delicious dessert that your kids will love.
I had some fresh raspberries and some pre-made pie crust in the fridge and a big craving for pie so I whipped up these little glazed raspberry hand pies. These cute hand pies are super simple to make and always put a big smile on my kids’ faces. I loved the combination of flaky crust with the sweet & tart filling topped with a sweet vanilla glaze. Yum!
How to Make Glazed Raspberry Hand Pies
Roll out both of the pie crusts on a lightly floured surface. Cut out 16 rounds with a cookie cutter (a glass jar, ramekin, or anything round will work too). You’ll need to re-roll the dough to get all 16 rounds.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the raspberries, sugar, cornstarch, and lime zest together in a bowl; mix until well combined and allow to sit for a few minutes to macerate.
Place a spoonful of the macerated raspberries(without juice) in the center of 8 of the rounds. Top each round with another pie round and press the edges together very firmly. Crimp all edges with a fork. Fold up the edges and re-crimp with a fork.
Brush some egg wash on the top of each hand pie and sprinkle each hand pie with some turbinado sugar.
Cut a slit or two in the top of the crust for venting. Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.
Make the vanilla glaze by combining the powdered sugar, milk, and vanilla extract until smooth.
Place the cooled hand pies on a baking rack over parchment paper. Drizzle the vanilla glaze on top of each pie. Serve and enjoy.
Equipment
Ingredients
Raspberry Hand Pies:
- 1½ cups fresh raspberries
- 2-3 tbsp sugar, depending on the sweetness of the berries
- 2 tsp cornstarch
- Zest from 1/2 lime
- 1 box pre-made pie crusts (two crusts in total)
- 1 small egg, well beaten
- Turbinado sugar, to taste
Glaze:
- ½ cup powdered sugar
- 1-2 tbsp heavy cream or milk, to taste, per desired glaze thickness
- ¼ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Combine the raspberries, sugar, cornstarch, and lime zest together in a bowl; mix until well combined and allow to sit for a few minutes to macerate.
- Place a spoonful of the macerated raspberries(without juice) in the center of 8 of the rounds. Top each round with another pie round and press the edges together very firmly. Crimp all edges with a fork. Fold up the edges and re-crimp with a fork.
- Brush some egg wash on the top of each hand pie then cut a slit or two in the top of the crust for venting. Sprinkle each hand pie with some turbinado sugar.
- Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.
- Make the vanilla glaze by combining the powdered sugar, milk, and vanilla extract until smooth.
- Place the cooled hand pies on a baking rack over parchment paper. Drizzle the vanilla glaze on top of each pie. Serve and enjoy.
Save me one 🙂 They look amazingly delicious!
They look delicious – you are quite the baker.
This recipe looks like a delicious dessert and an easy one to make.
Amazing!
Looks good and taste wonderful.
Pralinek,
I’m so glad you enjoyed them. Thanks for taking the time to let me know.
-Pam
Plan to make this tomorrow, as it is our Thanksgiving holiday here in Ontario. Just wondering about why the instructions say to cut out 24 rounds when only 16 are needed to make 8.
Peter,
Thank you! It was a typing error that has been corrected. I appreciate you letting me know. Happy Thanksgiving!
-Pam
What cute little treats!