Raspberry Cream Cheese Hand Pies (Print Version)
# Ingredients:
→ For the filling
01 -
5 oz. cream cheese, softened
02 -
1/3 cup granulated sugar
03 -
1 tsp. lemon juice
04 -
1/2 tsp. vanilla extract
05 -
Pinch of salt
06 -
1/3 cup raspberry preserves (or your favorite jam flavor)
→ For the crust
07 -
2 ready-made 9-inch pie crusts
→ For finishing
08 -
1 Tbsp. water for sealing edges
09 -
1 egg, beaten for brushing
10 -
1 Tbsp. coarse sugar for sprinkling
# Instructions:
01 -
Mix the softened cream cheese, sugar, lemon juice, vanilla extract, and salt together in a small bowl until smooth.
02 -
Place the first pie crust on a lightly floured surface or parchment paper. Cut shapes using cookie cutters (3-inch or smaller will yield about 16 hand pies). Re-roll any dough scraps to cut more shapes until all the dough is used.
03 -
Spread about a teaspoon of the cream cheese mixture onto each crust, leaving about 1/4 inch around the edges. Spoon a teaspoon of raspberry preserves over the cream cheese mixture.
04 -
Cut the second pie crust into shapes exactly as you did with the first crust.
05 -
Lightly wet the edges of the bottom crusts with water using your finger. Place the top crust pieces over each pie and press the edges together. Crimp the outer 1/4 inch edge of each pie with a fork to seal.
06 -
Preheat the oven to 375°F and line two baking sheets with parchment paper. Place the filled hand pies on the baking sheets. Brush each pie with beaten egg, cut a slit or two in the top with a small knife, and sprinkle with coarse sugar.
07 -
Bake for 25 minutes, or until the tops are golden brown. Transfer to wire racks to cool completely before enjoying!
# Notes:
01 -
Using a larger cookie cutter (around 3 1/2 inches) will yield about 12 hand pies instead of 16.
02 -
You can substitute the raspberry preserves with any other flavor jam you prefer.