How To Make Raspberry Hand Pies with Cinnamon-Orange Glaze
Golden and crisp, these raspberry hand pies are tasty treats filled with fruity flavors. It’s made with wheat pie crust topped with a maple orange glaze.
In a medium mixing bowl, combine both flours and the salt, then whisk to blend.
Slice 1 stick of butter down the center lengthwise, then rotate the butter a quarter turn and slice it down the center lengthwise again to have quartered the butter. Slice across the butter to make even cubes.
Repeat with the remaining stick of butter. Toss about half of the cubed butter into the bowl.
Working quickly, squish each piece of butter between fingers under the flour so it turns into a flat, irregularly shaped disc. Continue with the remaining cubes, then add the rest and repeat.
Grab handfuls of buttery flour using palms and press to break up the butter just a bit more.
Drizzle 4 tablespoons of ice water over the mixture and stir to combine. Repeat with an additional 2 tablespoons of ice water, stirring to combine, and again with another 2 tablespoons.
Mix with a spoon until it starts coming together into a workable dough. The mixture should be moist enough that it can be squeezed in between palms and it will stick together.
If the mixture is not moist enough, try adding another 2 tablespoons of water or more, just until the mixture sticks together.
Divide the mixture into 2 equally sized halves. Place two square pieces of plastic wrap nearby, then shape each pie dough into a round disc about 5-inch in diameter and wrap it tightly in plastic wrap.
Refrigerate for at least 1 hour or up to 3 days.
In a medium mixing bowl, combine the maple syrup, starch, vanilla extract, orange zest, and cinnamon. Whisk until there are no clumps of starch remaining.
Add the raspberries and gently toss with a spoon to coat the berries in a light, even layer. Place the bowl in the refrigerator to chill for now.
Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
On a floured surface, use a rolling pin to roll half of the chilled pie dough into a circle about 12-inches across and between ⅛ inch to ¼ inch thick.
Use the top of a drinking glass 3½ inch in diameter to cut 12 circles. Re-roll the scraps, if necessary.
Carefully transfer each round to the prepared baking sheet. Repeat with the remaining pie dough.
Brush half of the rounds with egg wash, then top each of those rounds with a heaping tablespoon of raspberry filling, about 7 raspberries per hand pie. Place another round on top of each raspberry-covered round.
With a fork, gently press down on the outer ¼ inch of the rounds to seal the hand pies, working around until they are completely sealed.
Gently poke a few holes on the top of each hand pie with the tines of the fork, then brush egg wash on top of each hand pie.
Bake for 25 to 30 minutes, until the hand pies are deeply golden brown.
Transfer the baking sheet to a cooling rack and let the hand pies cool for at least 30 minutes before glazing.
In a small bowl, combine the powdered sugar, orange juice, maple syrup, orange zest, cinnamon, and salt.
Whisk until the mixture is well blended and completely smooth. The mixture should be thick but pourable. If it’s too thick to drizzle, mix in a bit more orange juice.
Use a spoon to drizzle a striped pattern back and forth over the cooled hand pies.
Wait for 5 to 10 minutes for the glaze to set, then serve!
Leftover hand pies are best stored covered and refrigerated for up to 3 days.
- Calories: 281.91kcal
- Fat: 16.39g
- Saturated Fat: 9.94g
- Trans Fat: 0.62g
- Monounsaturated Fat: 4.20g
- Polyunsaturated Fat: 1.04g
- Carbohydrates: 32.85g
- Fiber: 5.06g
- Sugar: 11.51g
- Protein: 3.54g
- Cholesterol: 54.00mg
- Sodium: 243.87mg
- Calcium: 29.72mg
- Potassium: 164.20mg
- Iron: 1.21mg
- Vitamin A: 135.87µg
- Vitamin C: 8.30mg
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