Best Rustic Cinnamon And Sugar Hand Pies With Raspberry Cream Cheese Filling Recipes

RASPBERRY TURNOVERS (HAND PIES)

Steps:

• WHISK DRY INGREDIENTS: In a large mixing bowl, whisk together the dry ingredients for the crust (flour, granulated sugar, and salt) until well combined.
• CUT IN FAT: Cut the cold butter into small pieces. It is essential that the butter is cold for the flakiest crust. Add the cut up butter into the bowl with the dry ingredients. Use a pastry cutter or a fork to cut the butter into the dry ingredients until it is the texture of coarse meal.
• MIX IN WATER: Add ice water to the bowl 1 tablespoon at a time and use a fork to gently nudge the flour into the water. The amount of water needed for your dough will vary depending on the day. Do not aggressively stir or mash the flour and butter down. Be as light and gentle as possible. Once large clumps of dough start forming, gather the dough up and press it together. If it crumbles then you need to add a little more water. If it holds together then you are ready to chill.
• CHILL: Press the dough together into a ball. Wrap the dough in a piece of plastic wrap, pressing it down into a disk, and refrigerate for one hour. This step is key to relaxing the gluten and allowing the dough to hydrate properly. If you want to prep the crust ahead of time and want to let it chill for longer than one hour, let it set out at room temperature until it is cool but almost room temperature before proceeding.
• PREP RASPBERRIES: Wash the fresh raspberries and allow to drain completely. Frozen raspberries do not work very well in this filling because they release too much liquid.
• MIX FILLING: About 5 minutes before rolling out your crust, combine the raspberries with the sugar, cornstarch, and salt for the filling. Gently stir together, taking extra care not to break the raspberries. You don't want to mix this together too early or the raspberries will start releasing too many juices.
• ROLL OUT CRUST: On a lightly floured work surface, divide the dough into 12 fairly equal pieces. You can use a kitchen scale if you want to be very exact, but I typically just eyeball it. Working with one piece of dough at a time, gently roll the dough out into a circle about 1/16th of an inch thick. This does not need to be perfect. Turnovers are rustic by design.
• FILL PIES: Line two baking sheets with parchment paper and place 6 pieces of rolled out dough on each pan. Place about 2 TBSP of filling in the center of each piece of dough. Fold the dough in half, leaving about 1/2" of extra dough on the bottom. Fold the bottom piece of dough over the top and press the seal. Use a fork to press into the dough and crimp all around the edge.
• EGG WASH: Whisk together an egg with 2 TBSP of water until well combined for the egg wash. Score each hand pie with 3 small slashes and then lightly brush the egg wash on each. Sprinkle each hand pie with sugar. Before the hand pies go into the oven, I like to place them in the freezer for about 10 minutes while the oven preheats. This will really help firm up the dough and make for the flakiest crust, but this is optional.
• PREHEAT: Preheat the oven to 375 F (190 C).
• BAKE: Bake the hand pies at 375 F (190 C) for 25-35 minutes, until golden brown. I prefer to bake one sheet at a time, but if you are baking two sheet pans at once, rotate them from top to bottom on the racks about half way through.
• STORE: Store hand pies that are completely cooled loosely covered at room temperature for 2 days or in the refrigerator for 4 days. Alternatively, you can freeze them for up to 3 months.

EASY FRUIT HAND PIES

Steps:

• Preheat the oven to 350 degrees F. Separate the biscuits. Dust a work surface with flour and roll each biscuit round into a 6-inch circle (about 1/16 inch thickness). Place 2 teaspoons cream cheese and 2 teaspoons jam on one side of the dough round. Brush the outer edge of the pastry round with egg wash. Fold one side over the filling and crimp the edges with the tines of a fork. Place on the prepared baking sheet.
• Brush the entire pastry with the egg wash and sprinkle with coarse sugar. Cut a slit in the top of each pie to allow steam to escape as they bake. Repeat the process with the remaining biscuits. Bake until golden brown, about 16 minutes. Serve warm.

RASPBERRY HAND PIES WITH CINNAMON-ORANGE GLAZE

Steps:

• To prepare the dough: In a medium mixing bowl, combine both flours and the salt, then whisk to blend. Slice one stick of butter down the center lengthwise, then rotate the butter a quarter turn and slice it down the center lengthwise again, so you have quartered the butter. Slice across the butter to make even cubes. Repeat with the remaining stick of butter. Toss about half of the cubed butter into the bowl.
• Working quickly, squish each piece of butter between your fingers under the flour so it turns into a flat, irregularly shaped disc. Continue with remaining cubes, then add the rest and repeat. Grab handfuls of buttery flour in your palms and press to break up the butter just a bit more. Drizzle 4 tablespoons ice water over the mixture and stir to combine. Repeat with an additional 2 tablespoons ice water, stirring to combine, and again with another 2 tablespoons. Mix with a spoon until it starts coming together into a workable dough. The mixture should be moist enough that you can squeeze it between your palms and it will stick together; if it won't, try adding another two tablespoons of water or more, just until the mixture sticks together. Divide the mixture into two equally sized halves.
• Place two square pieces of plastic wrap nearby, then shape each pie dough into a round disc about 5" in diameter and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour or up to 3 days (this is necessary because cold butter is the key to a flaky crust!).
• To prepare the filling: In a medium mixing bowl, combine the maple syrup, starch, vanilla extract, orange zest and cinnamon. Whisk until there are no clumps of starch remaining. Add the raspberries and gently toss with a spoon to coat the berries in a light, even layer. Place the bowl in the refrigerator to chill for now.
• To prepare the hand pies: Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. On a floured surface, use a rolling pin to roll half of the chilled pie dough into a circle about 12-inches across and between 1/8" to 1/4" thick. Use the top of a drinking glass 3 1/2" in diameter (a working glass is perfect) to cut 12 circles. Re-roll the scraps if necessary. Carefully transfer each round to your prepared baking sheet. Repeat with the remaining pie dough.
• Brush half of the rounds with egg wash, then top each of those rounds with a heaping tablespoon of raspberry filling (about 7 raspberries per hand pie). Place another round on top of each raspberry-covered round. With a fork, gently press down on the outer 1/4" of the rounds to seal the hand pies, working your way around until they are completely sealed. Gently poke a few holes on the top of each hand pie with the tines of your fork, then brush egg wash on top of each hand pie. Bake for 25 to 30 minutes, until the hand pies are deeply golden brown. Transfer the baking sheet to a cooling rack and let the hand pies cool for at least 30 minutes before glazing.
• To prepare the glaze: In a small bowl, combine the powdered sugar, orange juice, maple syrup, orange zest, cinnamon and salt. Whisk until the mixture is well blended and completely smooth. It should be thick but pourable (if it's too thick to drizzle, mix in a bit more orange juice). Use a spoon to drizzle a striped pattern back and forth over the cooled hand pies. Wait for 5 to 10 minutes for the glaze to set and then serve! Leftover hand pies are best stored covered and refrigerated for up to 3 days.

RUSTIC PIES/GALETTES

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
• Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
• On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
• Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
• Serve the warm galette with ice cream.
• Cook's Note: The same recipe can be made in individual serving sizes.
• To make pie dough:
• Preheat the oven to 425 degrees F.
• In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
• Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
• Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
• Rustic Pie/Galette Variations:
• Almond Apricot: Season the sliced apricots with almond paste or extract.
• Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
• All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
• Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.

CINNAMON CUSTARD PIE

Steps:

• Preheat oven to 350 degrees. Turn out pate brisee onto a lightly floured surface. Roll dough to a 1/8-inch thickness. Transfer and press dough to a 9-inch fluted pie dish, or fit dough into a regular pie dish, and flute edges. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until crust is golden, about 15 minutes more. Transfer dish to a wire rack, and let cool completely.
• Bring cream, milk, vanilla seeds and pod, cinnamon sticks, and ground cinnamon to a gentle simmer in a medium saucepan over medium heat. Remove from heat, cover, and let steep for 20 minutes. Remove vanilla pod and cinnamon sticks; discard.
• Whisk together yolks and sugar with a mixer on medium speed until pale and thick, about 2 minutes. Add hot cream mixture and arrowroot, and whisk until mixture is smooth. Pour through a fine sieve into cooled piecrust. Skim any foam from surface of filling. Bake until pie is just set but center is still slightly wobbly, about 50 minutes. Transfer dish to a wire rack, and let cool completely. Refrigerate until chilled, at least 4 hours, or overnight. Lightly dust top of pie with ground cinnamon.