Have you ever made hand pies? Or homemade pastries? These little raspberry-orange pies were my first experience. Driscoll’s challenged me to come up with a raspberry pie recipe, so I stepped up to the plate and spent a slow Sunday perfecting these babies. I tested different whole grain flour combinations, experienced an epic coconut oil crust-shattering fail, squished so much butter into dough and popped raspberries when I just couldn’t resist.
Finally, I was finally rewarded with perfectly golden, flaky crust wrapped around juicy raspberry-orange filling. Raspberries are the star ingredient in the filling, which might seem a little unexpected given the time of year. I’ve always associated raspberries with blazing hot summer days, but did you know that there’s actually a second raspberry season that lasts until the first frost? Like all other sweet fall produce, raspberries play nicely with warming spices and winter citrus.
These portable little pies aren’t complete without that orange zest-flecked cinnamon glaze, which contributes a Pop Tart-level irresistibility and some fun abstract stripes. I can’t imagine a kid or an adult who wouldn’t smile when they took a bite of these unexpected treats around the holidays.
Fair warning: hand pies can be a little tricky, but if I can manage them, then I am confident you can, too. The key to a manageable dough and perfectly crackling crust is cold butter—you want little chunks of butter in there, which create flaky pockets in the dough.
Source: Cookie and Kate