Triple Berry Apple Hand Pie

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photo by Orchards Finestreg photo by Orchards Finestreg
photo by Orchards Finestreg
Ready In:
1hr 5mins
Ingredients:
10
Serves:
6
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ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 double crust Classic Crisco Pie Crust
  • 14 cup Smucker's® Orchard's Finest® Northwest Triple Berry Preserves
  • 1 tablespoon cornstarch
  • 18 teaspoon ground cinnamon
  • 12 cup red raspberries, washed, drained and patted dry
  • 12 cup finely chopped peeled tart apple
  • 2 12 teaspoons milk, divided
  • 1 teaspoon sugar
  • 14 cup powdered sugar
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directions

  • HEAT oven to 400°F Coat large cookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on cookie sheet. Score lightly with a knife to divide into 6 equal wedge shapes. Roll out other half of dough into an 11-inch circle.
  • STIR together preserves, cornstarch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons in center area of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar.
  • BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.

Questions & Replies

  1. Should it be refrigerated?
     
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Reviews

  1. Yum, yum and more yum! Thanks for sharing such a great recipe! Great for parties, can make a day ahead.
     
  2. This recipe is great. Very easy, delicious and convenient for on the go, or not, type sweet treats. Thanks for sharing.??
     
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