These simple & easy raspberry hand pies are a perfect dessert that your kids can help make! Try it today or bookmark for the holidays!

 

Recipe and photography courtesy of Driscoll’s.

Kid-Friendly Raspberry Hand Pies
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Kid-Friendly Raspberry Hand Pies
Tags , ,
Servings 10 Prep Time 25minutes
Cook Time 20minutes
Servings 10 Prep Time 25minutes
Cook Time 20minutes
These simple & easy raspberry hand pies are a perfect dessert that your kids can help make! Try it today or bookmark for the holidays!   Recipe and photography courtesy of Driscoll’s.
Ingredients
  • 1 package refrigerated pie crust dough
  • 12 ounces Driscoll's® raspberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoon vanilla extract
  • 1 large egg, beaten
Directions
  1. Preheat oven to 375F.
  2. On lightly floured surface, unroll pie crusts and cut into 20 rounds, 3½-inches each. Reroll scraps as necessary. Place dough circles on parchment-lined baking sheet.
  3. Mix raspberries, sugar, cornstarch and vanilla until berries begin to release juices and mixture is evenly blended.
  4. Brush 10 dough rounds with egg and top with raspberry mixture. Add a dough round to each hand pie. Press firmly on edges to seal or use a fork to seal edges. Brush tops with remaining egg.
  5. Bake 20 minutes, or until pies are golden. Let cool slightly before serving or cool completely.
Nutritional Value
Calories 126, Fat 5g, Protein 2g, Carbohydrates 19g, Fiber 2g, Sodium 112mg, Cholesterol 23mg, Sugars 6g, Calcium 1%DV, Iron 3%DV
Kid-Friendly Raspberry Hand Pies
Tags , ,
Servings 10 Prep Time 25minutes
Cook Time 20minutes
Servings 10 Prep Time 25minutes
Cook Time 20minutes
These simple & easy raspberry hand pies are a perfect dessert that your kids can help make! Try it today or bookmark for the holidays!   Recipe and photography courtesy of Driscoll’s.
Ingredients
  • 1 package refrigerated pie crust dough
  • 12 ounces Driscoll's® raspberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoon vanilla extract
  • 1 large egg, beaten
Directions
  1. Preheat oven to 375F.
  2. On lightly floured surface, unroll pie crusts and cut into 20 rounds, 3½-inches each. Reroll scraps as necessary. Place dough circles on parchment-lined baking sheet.
  3. Mix raspberries, sugar, cornstarch and vanilla until berries begin to release juices and mixture is evenly blended.
  4. Brush 10 dough rounds with egg and top with raspberry mixture. Add a dough round to each hand pie. Press firmly on edges to seal or use a fork to seal edges. Brush tops with remaining egg.
  5. Bake 20 minutes, or until pies are golden. Let cool slightly before serving or cool completely.
Nutritional Value
Calories 126, Fat 5g, Protein 2g, Carbohydrates 19g, Fiber 2g, Sodium 112mg, Cholesterol 23mg, Sugars 6g, Calcium 1%DV, Iron 3%DV

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