Raspberry and Currant Hand Pies
Cascadian Farm Raspberry and Currant Hand Pies

Need pie, but in a hurry? These raspberry pies are just the thing.

Prep Time: 45 minutes
Start to Finish: 2 hours
Makes: 8

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2 10-ounce packages Cascadian Farm frozen raspberries
1/2 cup sugar
1/3 cup dried currants
1/2 lemon, juice
1/4 teaspoon salt
Coarse sugar, garnish topping

HAND PIE CRUST:
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 cup unsalted butter, cold and cubed
1/3 cup sour cream
1 tablespoon lemon juice
1/4-1/3 cup ice water

EGG WASH:
1 egg
1 tablespoon heavy cream

1. To start the filling, let the berries thaw slowly in a colander over the sink. Once they are thawed, toss berries with sugar, salt, and stir in currants.

2. Meanwhile, for the crust, stir together flour and salt in a medium bowl. Then cube the cold butter and use your fingers to work the butter into the flour mixture until it is in pea-sized pieces.

3. In a separate small bowl, whisk together sour cream, lemon juice, and ice water. Stir the wet stuff into the dry ingredients and stir the dough into a loose ball. Scoop dough onto a lightly floured surface and knead a few times.

4. Split the dough into two even-sized balls, wrap with plastic wrap, and refrigerate for at least 30 minutes.

5. Preheat the oven to 375 degrees F. Take one dough ball and roll it out on a lightly floured surface. Roll the dough out until it’s in a large rectangle about 10x12 inches.

6. Use a dough scraper to cut the dough into eight even rectangles.

7. Take four of the dough rectangles and transfer them to a baking sheet lined with parchment paper. Add about 1/4 cup of filling to each rectangle.

8. Top each hand pie with a second rectangle of dough and use a fork to pinch the edges closed around the outside of the pie. Also, poke a few holes in the top of each pie to let steam escape as they bake. Repeat with second dough ball so you have eight hand pies total.
NOTE: If you have some leftover filling, it’s great as an ice cream topping!

9. Brush each hand pie with egg wash and sprinkle liberally with coarse sugar.

10. Bake the pie at 375 degrees F for 20 minutes until they are golden brown.

11. Let the pie cool for a few minutes before eating. They are great warm or cold.

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