Sat. Jan 18th, 2020

Raspberry-Lemon Hand Pies (with gluten free possibility)

It’s time to make sweets on your candy. Valentine’s Day is correct across the nook. And nothing says ‘love’ like these candy Raspberry Lemon Hand Pies! Gluten free possibility provided.
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The Excellent Dessert for Valentines Day…or Any Day

Right here at The Natural Kitchen I encourage to cook dinner collectively. Not solely is it good to separate the duties however making ready meals and desserts collectively permits time to speak about your day, work collectively on one thing particular after which benefit from the scrumptious rewards. And whereas these Raspberry Hand Pies would definitely be enjoyable to make as a pair, it will even be good to shock your higher half with them for Valentine’s Day…or any day!.

The Crust, Filling and Glaze:

To maintain the work to a minimal, I take advantage of an All Butter Gluten Free Crust from Entire Meals Marketplace for this recipe. It’s tremendous mushy, like home made, and naturally it’s all butter so no synthetic fat. Plus it’s tremendous flaky and light-weight. After rolling the dough I fill every coronary heart with a spoon filled with crushed raspberries blended lemon juice and natural sugar, then use a fork to press and seal the sides of every little pie. Whereas these delectable little pies bake, I whisk collectively natural powdered sugar, lemon juice and zest to kind a candy tangy glaze! So fast and simple and the consequence actually melts in your mouth!

 Suggestions and what you want: the crust makes a giant distinction! I take advantage of a gluten free ‘all butter’ crust from Entire Meals. You will want a coronary heart formed cookie cutter (a minimum of three″ vast), a microplane for zesting citrus and a rolling pin.

A scrumptious, easy hand pie made with recent fruit and retailer purchased crust! Relying on crust and cookie cutter dimension, you may make about 6 pies

Course:

Dessert

Delicacies:

American

Key phrase:

dessert, hand pies, lemon raspberry tarts, tarts

Servings: 6 servings

1
9″ retailer purchased frozen pie crust, thawed (I take advantage of gluten free all butter crust from Entire Meals)

three/four
cups
raspberries (ideally recent though frozen thawed can be utilized in a pinch)

zest of half a lemon, juice of complete giant  lemon

2
tablespoons
natural granulated sugar, plus just a little extra for dusting

1
tablespoon
milk, cream or egg white (for brushing pastry)

three/four
cup
natural powdered sugar

Permit pie crust to thaw and are available to room temp

Preheat oven to 350 levels and place oven rack in middle place

Cowl a cookie sheet with parchment paper and put aside

Use a microplane to zest half a lemon, then juice the entire lemon, put aside

Place raspberries in a bowl with 2 Tablespoons granulated sugar and 1 teaspoon lemon juice, smash berries with a fork

Mud counter effectively with flour and switch thawed pie crust out on counter and roll with a rolling pin to about 1/eight” thick. If crust does not come out simply, do not panic, simply kind it right into a ball and roll out, dusting with flour as wanted (the GF all butter crust I take advantage of may be very mushy and I’ve to do that each time)

Use a three” coronary heart cookie cutter to chop eight coronary heart shapes, reforming and rolling dough if wanted (relying on dough and dimension of cookie cutter you could possibly reduce extra for extra pies )

Use a spoon to put raspberry filling (a few tablespoon) into middle of 4 hearts

Place the remaining hearts on high and use a fork to softly press and seal the sides

Place hearts on parchment coated cookie sheet, brush with milk, cream or whisked egg white, then sprinkle with extra natural granulated sugar

Place in oven and bake for about 18-20 minutes (or till dough is cooked and barely golden)

Take away, and whereas pies cool, make icing:

Place powdered sugar in a small bowl

Add 1 Tablespoon lemon juice and zest to bowl, whisk till clean (if wanted add extra lemon juice actually a drop or two at a time till glaze is pourable however not too skinny)

Spoon glaze unto heat pies and use again of spoon to unfold to edges

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This entry was posted in dessert, gluten free and tagged dessert, hand pies, lemon raspberry pies, tarts by Linda Spiker. Bookmark the permalink.

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