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Raspberry Peach Hand Pies

Raspberry Peach Hand Pies

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Recipe Details
SKILL LEVEL: Easy
YIELD: 10 pies
PREP TIME: 25 minutes
TOTAL TIME: 1 hour 50 minutes
Raspberry Peach Hand Pies
Ingredients

Filling

2 cups fresh berries
1/4 cup sugar
3 tablespoons cornstarch
1-1/2 cups chopped peeled fresh peaches, patted dry

Pastry and Topping

Pastry for 2-crust pie or 1 package refrigerated pie crusts
1 egg
1 teaspoon water
1/2 cup sliced almonds
1 tablespoon sugar
Dash ground nutmeg

Instructions

RASPBERRY-PEACH HAND PIES

  1. Heat oven to 375°F. Lightly spray BAKER’S SECRET® SIGNATURE™ LARGE COOKIE SHEET with cooking spray. In a medium bowl, mash 1/2 cup of the raspberries with a fork. Add 1/4 cup sugar and the cornstarch; mix well. Add peaches and remaining 1-1/2 cups raspberries; toss gently. Set aside.
  2. On a well-floured surface, roll half of the pastry (or 1 pie crust) into a 15x10-inch rectangle. Cut into 5 rows by 2 rows. Repeat with remaining pastry (or pie crust).
  3. Divide fruit filling evenly among 10 of the rectangles, spreading to about 1 inch from edges. Top with remaining 10 rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and water with fork; brush lightly over pies. Sprinkle with almonds, pressing lightly into pastry. Mix 1 teaspoon sugar with the nutmeg; sprinkle over pies.
  4. Bake 20 to 25 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.

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