This is a quick and easy little treat that is at home on the breakfast & brunch table or for dessert. It's not fussy, not particularly beautiful and completely wonderful. In 30 minutes or less you're ready to enjoy! Skip the pictures and download the recipe? Click below.
Raspberry & Stone Fruit Hand Pies
3 pieces of stone fruit (peaches, nectarines, etc), diced
¾ cup of raspberry preserves
1 package (2 pieces) of prepared pie crust, room temperature
¼ cup chopped pecans (optional)
Egg Wash
1 egg
1 tsp water
Instructions:
1. Preheat oven to 425˚
2. Combine diced fruit, raspberry preserves, and pecans in a bowl
3. Spoon on to pie crust in 6 wedges, leaving space between to seal. (Try not to overfill)
4. Cover with second crust and gently press together the outside edges and the spaces between each filling wedge
5. Using a pastry/ravioli or pizza cutter, cut apart the wedges
6. Press all edges together with a fork, cut small slits in each pie
7. Place on a parchment lined baking sheet
8. Brush with egg wash
9. Bake until golden brown, about 15-20 minutes
Alternatively, to turn this into a full pie, use 5 pieces of stone fruit, 1 ½ cup of preserves and ½ cup of pecans. Bake until golden, about 30 minutes.
