Raspberries and Cream Hand Pies

05 Feb

We had a friend over tonight and I was trying to think of a fun, easy dessert and I had a brainwave! Pie! But I’m not the type to wait an hour to eat pie. That’s just silly. Plus, I don’t have any fruit in the house that would lend itself well to pie…pear pie, anyone? How about tangerine? Not so much. But I do have homemade raspberry jam! And a container of Pillsbury Gluten Free Pie Dough…because I’m lazy, and I had a coupon. There’s absolutely no reason why this pie won’t work with any gluten free pie dough recipe you may have, so have at it! I don’t usually do more than one picture, but these were so darn CUTE! Indulge me…



Gluten and Dairy Free Raspberries and Cream Hand Pies

Preheat oven to 425 degrees F

1 container (1 recipe) Pillsbury Gluten Free pie dough (if you’re using a recipe, have enough for a top and bottom), kneaded until soft and rolled out between two sheets of parchment to roughly 1/8 inch.

1 container dairy free cream cheese (8 oz) whipped with 1/4 c. powdered sugar. You could use less, because you certainly won’t use it all. It’s just easier to mix it all.

A jar of your preferred jam. I used raspberry. 

Take a 3 1/2 inch round cookie cutter (if you use a smaller one, just use less filling and you’ll have more pies!) and cut out circles until you have at least 16, squishing together and re-rolling the dough as necessary.

Lay 8 on parchment paper on a cookie sheet with a little room between them and use your fingers to create a 2 1/2 inch divot in the dough…just squish it a little to make an area for the filling to sit.

Spread a tsp of cream cheese filling and a tsp of jam on the bottom circles, adjusting amounts depending on preference and size of circles.

Lay top circle over and squish together the edges with a fork, then prick the top once.

Bake for 15-17 minutes, until browned.

Give them a minute to cool before serving or the filling will be like biting into molten lava. Less than ideal.

You can also brush the tops with a teensy bit of water and sprinkle some large-grain sugar on top for a fun twist, or serve with a little powdered sugar on top.

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Posted by on February 5, 2014 in Dessert


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