These simple summer berry hand pies are so delicious you will need to make a double batch to keep up with demand. Trust us, make a double batch.
Prep: 10-15 minutes…
Bake: 15-20 minutes
Cool: 25 minutes
Makes 1 dozen hand pies
Flour, for dusting
1 (2-roll) container premade pie dough
1 (18-ounce) jar raspberry preserves
1 egg, beaten
1 cup turbinado sugar
Whipped or clotted cream, to serve
1. Preheat the oven to 350F. Line a large baking sheet with parchment paper or a silicone mat; set aside.
2. On a lightly floured work surface, roll out the dough until it is a 1/4 inch thick. Using a rectangular cookie cutter or a sharp knife, cut out 24 rectangles that are 3×4 inches. You will have to re-roll out the dough scraps several times.
3. Place 12 of the rectangles on the baking sheet. In the center of each pie, heap 2-3 tablespoons of raspberry preserves. Then, using a pastry brush, brush the edges of each rectangle with beaten egg.
4. Place the remaining 12 rectangles on top of each raspberry rectangle and press to seal the edges. Using a small, sharp knife, cut a few slits in the top of each pie.
5. Brush the top of each pie with egg and sprinkle on some turbinado sugar. (For even coverage, hold your hand up about 8 inches from the pies to sprinkle.)
6. Bake pies for 15-20 minutes or until tops are lightly golden. Let cool for 5 minutes before removing to a cooling rack for another 20 minutes. Serve fresh with whipped or clotted cream.
(Recipe by Elise Portale; photography by Bret Gum)