These are seriously the cutest Homemade Mini Raspberry Hand Pies ever!!!
Super simple with only 5 ingredients needed to make these and you can literally choose any filling you desire.
This dessert brings back my childhood memories where my grandpa would always buy Hostess Pies. Do you guys remember those? I remember they would have a slew of flavors but it seems like now they only carry apple and cherry. I couldn’t wait to get to my grandparents house after school. I loved those as after school snacks. Looking back at it now, they probably were not the healthiest after school snack HAHA!
I love the fact that I can recreate special treats I had throughout my childhood. I love food and desserts that are homemade. You know exactly what is going in your food or desserts. You know how much labor and love you put into everything you make. The best part is when family, friends, and acquaintances enjoy what you make. It is the best feeling ever. I think that is why I enjoy baking so much. I love making people happy with food, especially with dessert.
How To Make Mini Raspberry Hand Pies
First, gather all your ingredients.
- Raspberry Pie Filling (or any filling you desire)
- 1 package of 2 refrigerated pie crusts
- 1 egg, scrambled
- 3 tablespoons milk
- 1 cup powdered sugar
SUPPLIES:
- 4-Inch Biscuit cutter
- Baking pan
- Parchment Paper or silicone baking mat
Next, preheat oven to 425°F degrees. Line baking sheet with parchment paper or silicone baking mat. Let refrigerated crusts stand at room temperature for 15 minutes.
Scramble the egg, and set it aside.
Using a 4-inch biscuit cutter, cut five to six circles out of each pie crust. You may have to roll scraps to get the extra circles.
Place the circles, one at a time, on a baking sheet.
Place a single tablespoon of pie filling in the center of each circle. DO NOT OVER FILL!!!
Fold the circle in half, and use a fork to seal the edges.
Once all the pies are filled, brush the tops with the scrambled egg, so it has a nice golden color when it bakes. Bake for 10-12 minutes.
While the pies are baking, mix together the powdered sugar and milk until smooth to form the glaze.
One at a time remove the baked pies from the baking sheet and dip them into the glaze, coating it completely. Return them to the parchment paper or silicone baking mat. Let them set for about 5 minutes.
You can store these in an airtight container at room temperature for up to 3 days.
Tips & Tricks
- It was a little difficult for me to find the Raspberry Pie filling. I finally found it at Walmart Neighborhood Market. You can also find some at Target.
- You can use any filling you would like. You can try peach, cherry, apple, blueberry, blackberry, strawberry, lemon, key lime, chocolate, or pumpkin!
- Make sure to watch your oven. I have a double oven and the bottom oven runs hotter than the top oven so I always need to keep an eye out when baking. You don’t want to burn these mini pies. I would starting peeking in around 8 minutes to see how they are doing.
- If you do not have or cannot find a 4 inch biscuit cutter do not sweat it. Use whatever you have on hand but try and use the larger of the biscuit cutters otherwise you will not be able to get much filling in your pies and that is truly the best part.
- I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. I found all my Wilton baking essentials at my favorite store, TARGET!
- Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Mini Raspberry Hand Pies
Ingredients
Directions
