Mini Raspberry Hand Pies
My daughter Riley is a baker – and I am not. So when she helps me in the kitchen, she’s always asking what we can “bake, not cook”. I made a New Year’s resolution to bake with her more often, which also entails finding healthy things *to* bake. (Our house is not to be filled with cupcakes and buttercream frosting, though she would die and go to heaven if it were!)
We found a variation of hand pies online (I believe the blog was The Baking Fairy) that were made with blackberries and 6″ across. We decided to miniaturize them to more like 3″, and Riley opted for bright red filling, so we tried raspberries. Though the smaller pie dough made it a little tougher to fill with fruit sauce, the bonus was plenty of raspberry sauce/compote left over to put over ice cream (pictured!). Also, they turned out adorable.
I’m generally wary of pre-made pie dough, but we have a brand called Immaculate that’s sold in New Seasons and other grocers here, so I was able to avoid the fake-ingredient-laden Pillsbury. It’s got a small amount of canola oil, but that beats hydrogenated vegetable shortening any day. Try it, or use your own homemade!
Also, we didn’t have fresh berries on hand so we used frozen and heated them ever-so-slightly to defrost them. The heat naturally makes them juice, so in retrospect I would recommend you use fresh – or just place the frozen berry mixture directly into the pie doughs and cook for a few extra minutes longer. It’ll be easier to work with.
Coming in at 115 calories per hand pie, these little guys are a way to get your fruit pie craving without falling off the nutrition wagon. Using a 3″ round cookie cutter, we were able to get about 20 pies out of 2 pie crusts.
The above complete dessert (using 1/2 cup Breyer’s ice cream) comes out at about 270 calories. Isn’t that enough for a light lunch too? 🙂 Enjoy friends!