Every once in a while I get called upon to use my powers for good. Case in point, last week I had to make a pie…which turned out deliciously but did leave me with a bit of excess pie crust dough.
Rather than waste it, I decided to whip up a batch of ridiculously easy and equally tasty hand pies.
To make your own raspberry hand pies, you will need the following ingredients:
You will also need:
Cookie cutter (I used a coffin…my favorite)
Pastry brush or clean food only paintbrush
Start by first pre-heating your oven to 400F/204C.
On a well-floured surface, roll out your pie dough and cut out two coffins for each pie you want to make.
Take a piece of coffin dough and generously brush it with melted butter and spoon about a teaspoon of jam into the center. Cover with the second piece of pie crust and use your fork to crimp the edges down. Using the tip of your knife, cut a small cross in the top of your coffin. This serves the dual purpose of decorating your pie as well as providing a small steam escape so you don’t blow your seams and ooze raspberry everywhere.
Brush your sealed pie with more butter and sprinkle with cinnamon and sugar.
Pop into your pre-heated oven and cook for 10-12 minutes or until your pastry is golden.
Mmm…serve hot either on their own or with a scoop of vanilla ice cream.
**Feel free to substitute the jam of your choice. I’d suggest jam over jelly as the jelly will get much runnier when it cooks in the oven and may seep out the edges of your pies no matter how tightly you seal them.
Of course, if you don’t feel like adding in the jam, rolled out pie crust coated in butter and then baked with a thick crust of cinnamon and sugar has been a favorite treat of mine since I was a wee demon. In fact, my mother used to make them for my sister and I and call them ‘crispy critters.’