Raspberry Hand Pies, Gluten-Free + Vegan
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.
Servings: 8
Calories: 202kcal
Ingredients
pie dough
- 1 ½ cups Sarah’s gluten free flour blend or your favorite GF flour belnd
- 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 F (190C). 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.
Notes
Serve warm or room temperature.
Nutrition
Calories: 202kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 191mg | Potassium: 23mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg