So easy, so tasty, such a fun dessert. Raspberry Cream Cheese Hand Pies are made with a cream cheese layer topped with sweet raspberry preserves. The flaky top and bottom pie crusts can be cut into festive shapes for any celebration, like hearts for Valentine’s Day.
This dessert is fun to make using your favorite flavor of preserves, such as raspberry, and easy using pre-made pie crusts.
The cream cheese layer is smooth and rich, as opposed to the sprinkle of coarse sugar, which gives a rustic texture.
Cut the pies into simple squares or circles, or get festive using cookie cutters. For instance, trees or snowflakes at Christmas, or leaves for Thanksgiving.
Making Raspberry Cream Cheese Hand Pies
First, choose your favorite jam/preserves to use in this dessert.
I used raspberry, but how about strawberry, peach, mango, or apricot? All good, all scrumptious.
Next, make the cream cheese mixture.
Simply mix the cream cheese, sugar, lemon juice, vanilla, and a pinch of salt together. Mix until smooth, although small lumps are ok.
The Crust for the Raspberry Cream Cheese Hand Pies.
I used store-bought because they’re faster, plus they taste great.
You can, of course, make your own dough from scratch, just make enough for two 9″ crusts.
Once your dough is rolled out, cut into shapes with cookie cutters.
Collect the scrap pieces of dough and re-roll to stamp out more shapes.
As many pieces you can get from one 9″ crust is how many hand pies you will have.
I used two different shapes: a 3″ circle, and a 2 3/4″ heart.
Using these sizes allowed me to get 16 total hand pies.
I will say, however, there is something to be said for using a larger cookie cutter, because you’ll end up with more filling in each one. Yummy!
You will, however, end up with fewer hand pies. Bummer!
Filling the hand pies.
On each bottom crust, spoon about a teaspoon of the cream cheese mixture.
Using the back of a spoon, spread the mixture leaving a small lip around the outside.
In other words, press down harder in the center leaving slightly higher edges. This helps keep the jam in.
Next, spoon some jam onto the cream cheese layer. Again, about a teaspoon.
Ok, time to roll out the second 9″ crust, which, after cut, will become the tops to each pie.
Cut them exactly as you did for the bottom crusts so you end up with the same number.
Now the fun part. Have a small bowl of water next to you.
Take up a top crust and dip a finger into the water. Run your finger around the outer 1/4″ of the crust, then place it over a filled bottom.
The water is there to help the top crust stick to the bottom crust.
Next, using a fork, press down to crimp the edges together.
Crimp down good, or you’ll have blow-outs (as shown).
Time to bake your hand pies.
Preheat the oven to 375°, and line two baking sheets with parchment paper.
While the oven is heating up, place the filled hand pies on the lined baking sheets.
In a small bowl, lightly beat a raw egg. Brush the egg over the tops of each hand pie, which gives them a lovely golden brown color when they bake.
The last two things; make small cuts in the top of each pie to “breathe”, and then sprinkle some course sugar over the tops.
Bake for approx. 25 minutes, or until golden brown.
The golden brown color ensures a crispy crunchy crust.
For more pies or raspberry flavored desserts, check out these recipes:
- Chocolate Raspberry Trifle
- Raspberry Whipped Cream
- Chocolate Chip Raspberry Coffee Cake
- Praline Cream Pie
- Black Bottom Pecan Pie
- Black Russian Pie
Or, just go to the “Desserts” category section on my blog.
Raspberry Cream Cheese Hand Pies
- 5 oz. cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp. lemon juice
- 1/2 tsp. vanilla extract
- pinch of salt
- 2 9" pie crusts
- 1/3 cup raspberry preserves (or jam) (or other favorite flavor preserves)
- 1 Tbsp. water
- 1 egg, beaten
- 1 Tbsp. coarse sugar
- In a small bowl, mix together cream cheese, sugar, lemon juice, vanilla, and salt. Stir until smooth, or mostly smooth.
- Place the first pie crust on lightly floured surface or parchment paper. Cut shapes using cookie cutters. (A 3" or smaller will yield approx. 16 hand pies.)
- Re-roll dough scraps to stamp out more shapes until all the dough is used.
- Spread cream cheese mixture to within 1/4" of edges, (approx. 1 teaspoon).
- Spoon a teaspoon of preserves over the cream cheese mixture.
- With the second pie crust, cut shapes exactly as you did with the first pie crust.
- Using your finger, lightly wet the edges of the crusts with water. Place the top crust on each pie, pressing the two crusts together. Using a fork, crimp the outer 1/4" edge of each pie.
- Preheat the oven to 375° and line two baking sheets with parchment paper. Place the filled hand pies on the baking sheets. Brush beaten egg over each pie.
- Using a small knife, cut a slit or two in the top of each hand pie. Sprinkle coarse sugar over tops.
- Bake for 25 minutes, or until top is golden brown. Remove to wire racks to cool completely. Enjoy!
If you tried and loved this recipe, please rate the recipe card with 5 stars and consider leaving a comment below. Thank you so much!
Raspberry Cream Cheese Hand Pies
Follow me on Pinterest, and then sign up for emails for the latest recipe leaving my kitchen.
Meanwhile, happy baking and have a blessed day.
Copyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If, however, you want to republish this recipe, re-write the recipe in your own words, then link back to this post for the original recipe and directions.
A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order it in a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.