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    Home / Recipes / Desserts

    Raspberry Hand Pies

    Posted On Feb 9, 2015 · Updated On Mar 14, 2019

    Raspberry Hand Pies

    Gluten-Free + Vegan Fresh Berry Hand Pie Recipe

    Baked GoodsDairy FreeDessertsRecipes & Techniques by Cooks We LoveVegan

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    What a fabulous way to take advantage of all the beautiful fruit all summer long.  Raspberry hand pies (or any berry that suits your family), or maybe peach?  Apricot, anyone?  The G-Free Foodie Team is all in on this one!

     Does anyone remember those "home run pies" you would get as a kid?  They were about 50 cents at the grocery store and came in all different flavors.  My favorite was cherry.  Or maybe chocolate pudding!  It was a pretty cool treat because it was pie that you could hold in your hand.  We would get super excited when my mom would buy them for us.  They may have been about 90% artificial, but they sure did taste good!

    I certainly don't miss mr. home run.  Not when I can have these gluten free vegan raspberry hand pies! Delicious and I might add, quite darling.  I used a simple pie dough recipe and an easy raspberry filling.  Don't forget about the sugar sprinkle love.  These take a bit of time as you have to do some rolling, slicing and crimping with the dough.  Once they are baked up though, you will be enjoying a flaky, warm pie.  I love that you can pick them up and just take a bite!  These gluten free vegan raspberry hand pies are perfect just the way they are.  Flavorful and fruity.   You could always get a little crazy and serve them with a scoop of So Delicious vanilla coconut milk ice cream!

    Raspberry Hand Pies, Gluten Free, Vegan

    gluten-free peach hand pies

    Raspberry Hand Pies

    Sarah Bakes Gluten Free
    Once they are baked up, you will be enjoying a flaky, warm pie. I love that you can pick them up and just take a bite! These raspberry hand pies are perfect just the way they are. Flavorful and fruity.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Servings 8

    Ingredients
      

    pie dough

    • 1 ½ cups Sarah’s gluten free flour blend
    • 1 tablespoon organic cane sugar
    • ½ teaspoon salt
    • 4 tablespoon Earth Balance vegan butter cold
    • 3 tablespoon organic non-hydrogenated shortening
    • 4 tablespoon cold water
    • 1 teaspoon apple cider vinegar

    raspberry filling

    • ½ cup fresh or frozen raspberries thawed and drained
    • ½ cup organic raspberry preserves

    topping

    • 2 tablespoon So Delicious coconut coffee creamer or coconut milk
    • 1 tablespoon organic cane sugar

    Instructions
     

    • Sift together the flour blend, sugar and salt. Add the vegan butter and shortening. Using a pastry cutter, combine until resembles a coarse meal and butter pieces are less than pea-size. Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together (add another tablespoon of water if needed). Pat dough into a round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
    • Preheat oven to 375 degrees. Line two baking sheets with parchment paper. On counter surface, lay out a large piece of parchment paper. Place pie dough in the center and top with another large piece of parchment paper (this keeps the dough from sticking to the rolling pin). Start rolling out your dough into a 9×17-inch rectangle, about ⅛-inch thick. Using a pizza cutter, cut the dough into eight 4×4-inch squares (cutting off excess around edges). Place squares onto prepared baking sheets.
    • Make the filling by mixing together the raspberries and preserves, slightly smashing the raspberries. Place 2 tablespoons of filling into the center of each pie dough square. Fold one corner over diagonally to the other corner. To seal the dough, use a fork to crimp the edges around both sides. Brush the tops of the pies with coconut creamer and sprinkle with sugar. Use a small knife to carefully cut a ½-inch cut into the top layer of each pie for steam to escape. Bake in oven for 20-25 minutes or until golden brown. Allow to cool for 10 minutes on cooling rack. Serve warm.
    almost too cute to eat.  almost.
    Recipe courtesy: Sarah Hornacek 

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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