These raspberry-orange handhelds have maple flavour and warming cinnamon. Whole grain dough is flaky and crisp. You can make full-sized pies with it!
Pie Dough – 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 Raspberry Filling – 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 Raspberrie
Egg Wash – 1 egg, beaten Orange Glaze – ⅔ cup powdered sugar – 1 tablespoon fresh orange juice – 1 teaspoon maple syrup – ½ teaspoon orange zest – ¼ teaspoon ground cinnamon – ¼ teaspoon salt
Mix flour and salt in a medium bowl to make dough. Slice butter lengthwise, rotate quarter-turn, and slice again. Slice butter evenly. Last butterstick. Half the bowl's cubed butter.
With floured fingers, flatten each butter piece. More cubes, repeat. Press buttery flour in your palms to separate butter. 4 tablespoons ice water. Add 2 tablespoons ice water, then 2.
Make dough. Mix two tablespoons or more water until palms stick. Split the batch. Wrap each 5-inch round pie dough disc tightly in two plastic wrap squares. Flaky crust: chill butter 1 hour or 3 days.
Filling: Mix maple syrup, starch, vanilla extract, orange zest, and cinnamon in a medium bowl. Remove starch clumps with whisk. Add raspberries and gently stir to coat.
Refrigerate bowl. Forming hand pies: Preheat oven to 375°F and parchment a large baking sheet. Turn chilled pie dough into a 12-inch circle, ⅛” to ¼” thick, on a floured surface using a rolling pin.
Cut 12 circles using the top of a 3 ½” drinking glass (a working glass is ideal). Reroll scraps if needed. Carefully place each round on the baking sheet. Repeat with remaining pie dough.
After brushing half the rounds with egg wash, add a heaping tablespoon of raspberry filling (about 7 raspberries per hand pie). Add another round to each raspberry-covered round.
Hand pies can be sealed by gently pressing the outer ¼” of each round with a fork until completely sealed. Brush egg wash on each hand pie after poking holes with a fork.
Make 25–30-minute golden hand pies. Glaze hand pies on a cooling rack after 30 minutes. Mix powdered sugar, orange juice, maple syrup, zest, cinnamon, and salt in a small bowl to glaze.
Whisk and blend the mixture. Be thick but pourable. Spoon cool hand pies in stripes. After 5–10 minutes, serve the glaze! Hand pies can be refrigerated covered for 3 days.