Raspberry Hand Pies

Ingredients

• 2½ cup all-purpose flour
• 1½ tsp sugar
• 1 tsp salt
• 1 cup (2 sticks) + 2 tbsp butter, cold and cubed
• 4 tbsp ice water

• 1 - 10oz package frozen raspberries
• ½ cup sugar, divided
• 3 tbsp pectin
• 1 tbsp + 2 tsp Amoretti® Raspberry Marbleizing Swirl

• 1 egg, lightly beaten, for egg wash
• raw sugar, for sprinkling
• powdered sugar

• Square cookie cutter
• Easter stencils for powdered sugar

Directions

1. Stir together flour, sugar and salt.
2. Add butter and mix until the butter is pea-sized.
3. Add ice water and mix until the dough comes together.
4. Wrap dough in plastic and chill.

5. In a saucepan over low heat, combine the frozen raspberries and ¼ cup of sugar.
6. Once the raspberries defrost and the sugar dissolves, bring the temperature up to medium-low and cook for 15 minutes, stirring occasionally.
7. Combine the pectin and remaining ¼ cup sugar. Stir together to combine completely.
8. Add the mixture to the raspberries.
9. Bring to a boil and cook for 2 minutes, stirring often.
10. Remove from the heat and add Raspberry Swirl.
11. Cool the jam before refrigerating it overnight. Chill it in an ice bath if using immediately.

12. Preheat oven to 350°F.
13. Roll out the dough to ⅛" thick.
14. Cut it into squares.
15. Brush egg wash on the edges.
16. Fill centers of half the squares with jam.
17. Cover each jam-filled square with another square. Press the edges together with a fork and pierce top to vent.
18. Brush egg wash on the top of the pies and sprinkle with raw sugar.
19. Chill in the freezer for 5-10 minutes.
20. Bake for 20-25 minutes.
21. Dust cooled hand pies with powdered sugar or glaze with white icing.

• The jam will keep for one week in the refrigerator.
• Give them a spring theme with special stencils!