Raspberry-Lemon Hand Pies (with gluten free option)

It’s time to make sweets for your sweet. Valentine’s Day is right around the corner. And nothing says ‘love’ like these sweet Raspberry Lemon Hand Pies! Gluten free option offered.
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The Perfect Dessert for Valentines Day…or Any Day

Here at The Organic Kitchen I encourage couples to cook together. Not only is it nice to split the tasks but preparing meals and desserts together allows time to talk about your day, work together on something special and then enjoy the delicious rewards. And while these Raspberry Hand Pies would certainly be fun to make as a couple, it would also be nice to surprise your better half with them for Valentine’s Day…or any day!.

The Crust, Filling and Glaze:

To keep the work to a minimum, I use an All Butter Gluten Free Crust from Whole Foods Market for this recipe. It’s super soft, like homemade, and of course it’s all butter so no artificial fats. Plus it’s super flaky and light. After rolling the dough I fill each heart with a spoon full of crushed raspberries mixed lemon juice and organic sugar, then use a fork to press and seal the edges of each little pie. While these delectable little pies bake, I whisk together organic powdered sugar, lemon juice and zest to form a sweet tangy glaze! So quick and easy and the result literally melts in your mouth!

 Tips and what you need: the crust makes a big difference! I use a gluten free ‘all butter’ crust from Whole Foods. You will need a heart shaped cookie cutter (at least 3″ wide), a microplane for zesting citrus and a rolling pin.

A delicious, simple hand pie made with fresh fruit and store bought crust! Depending on crust and cookie cutter size, you can make about 6 pies

Course:

Dessert

Cuisine:

American

Keyword:

dessert, hand pies, lemon raspberry tarts, tarts

Servings: 6 servings

• 1
  9″ store bought frozen pie crust, thawed (I use gluten free all butter crust from Whole Foods)
• 3/4
  cups
  raspberries (preferably fresh although frozen thawed can be used in a pinch)
• zest of 1/2 a lemon, juice of whole large  lemon
• 2
  tablespoons
  organic granulated sugar, plus a little more for dusting
• 1
  tablespoon
  milk, cream or egg white (for brushing pastry)
• 3/4
  cup
  organic powdered sugar

1. Allow pie crust to thaw and come to room temp

2. Preheat oven to 350 degrees and place oven rack in center position

3. Cover a cookie sheet with parchment paper and set aside

4. Use a microplane to zest 1/2 a lemon, then juice the whole lemon, set aside

5. Place raspberries in a bowl with 2 Tablespoons granulated sugar and 1 teaspoon lemon juice, smash berries with a fork

6. Dust counter well with flour and turn thawed pie crust out on counter and roll with a rolling pin to about 1/8″ thick. If crust doesn’t come out easily, don’t panic, just form it into a ball and roll out, dusting with flour as needed (the GF all butter crust I use is very soft and I have to do this every time)

7. Use a 3″ heart cookie cutter to cut 8 heart shapes, reforming and rolling dough if needed (depending on dough and size of cookie cutter you may be able to cut more for additional pies )

8. Use a spoon to place raspberry filling (about a tablespoon) into center of four hearts

9. Place the remaining hearts on top and use a fork to gently press and seal the edges

10. Place hearts on parchment covered cookie sheet, brush with milk, cream or whisked egg white, then sprinkle with more organic granulated sugar

11. Place in oven and bake for about 18-20 minutes (or until dough is cooked and slightly golden)

12. Remove, and while pies cool, make icing:

13. Place powdered sugar in a small bowl

14. Add 1 Tablespoon lemon juice and zest to bowl, whisk until smooth (if needed add more lemon juice literally a drop or two at a time until glaze is pourable but not too thin)

15. Spoon glaze unto warm pies and use back of spoon to spread to edges

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