Raspberry Hand Pies
Makes 14-16 Hand Pies
Preparation Time: 2 ½ Hours
1 Cup. Frozen Organic Unsweetened Whole Raspberries
1 Cup. Frozen Organic Unsweetened Black Cherries
½ Cup. Water
2 ½ Tbsp. Sugar
1 Tsp. Vanilla Extract
1 Tbsp. Lemon Juice
1 ½ Tsp. Lemon Zest
1 Tbsp. Cornstarch
1 Tbsp. Water
2 Cup All Purpose Flour
1 Tsp. Sugar
1/2 Tsp Salt
10 Tbsp. Unsalted Butter
1/3 Cup Iced Water, plus 1 tablespoon
2 Tbsp. Heavy Cream
1 Tbsp. Raw Sugar
Combine raspberries and cherries, sugar, lemon zest, juice, and water in a medium saucepan. Cook over medium heat for 15 minutes. Add vanilla extract.
Combine the cornstarch and 1 tablespoon of water until the cornstarch melts. Add this to the raspberry mixture and stir for 2 minutes and turn off heat.
Set aside and allow the fruit mixture to cool completely.
Combine flour, salt and sugar in a large mixing bowl. Add the butter and work into flour, until butter is distributed through the flour, but still in large, pea-sized chunks.
Add water and combine until it comes together and form a flat disk of dough. Wrap in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Line a baking sheet with parchment paper; set aside.
Roll out dough on a lightly floured surface until very thin, about 1/8-inch thick. Using cookie cutter, cut out 14-16, 4 inch circles. Gather the scraps, re-roll, and cut additional circles.
Evenly distribute filling in center of each circle. Fold the top half of the dough over and tightly seal the dough together. Using a fork to seal the edges.
Brush the top of the pies with heavy cream, followed with raw sugar.
Poke two holes into the top of each pie using a knife or metal skewer.
Lay pies on a lined baking sheet and bake for 25-30 minutes until golden brown. Enjoy!