A couple days ago, I made little raspberry-orange pies, that is 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 have tested different whole grain flour combinations, experienced an epic coconut oil crust-shattering fail 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.
This recipe is very delicious as it’s more manageable after an overnight rest in the refrigerator. I also recommend rolling out the dough in a cool room, which shouldn’t be too hard to find in November and December. My house was way too warm when I rolled out the hand pies you see here (80 degrees at the end of October!), so if that happens to you, turn on the air conditioner and chill the dough again, as often as necessary.
Since pastries can be intimidating, I took extra care typing up detail instructions on how to make these little raspberry pies.
- 2 cups whole wheat pastry flour or all-purpose flour
- ½ cup white whole wheat flour or regular whole wheat flour
- 1 teaspoon salt
- 2 sticks (1 cup) cold unsalted butter
- 8 to 12 tablespoons ice water
- 3 tablespoons maple syrup
- 2 teaspoons arrowroot starch or 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ½ teaspoon orange zest
- ¼ teaspoon ground cinnamon
- 2 packages (6 ounces each) Driscoll’s Raspberries
- 1 egg, beaten
- ⅔ cup powdered sugar
- 1 tablespoon fresh orange juice
- 1 teaspoon maple syrup
- ½ teaspoon orange zest
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 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 ⅛” to ¼” thick. Use the top of a drinking glass 3½” 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 ¼” 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.