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RASPBERRY HAND PIES

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RASPBERRY HAND PIES

Ingredients
1 package pie crusts, refrigerated or 2 homemade
1 jar Robert Rothschild Farm Hot Pepper Raspberry Preserves, Seedless Red Raspberry Preserves or Raspberry Amaretto Preserves
1 Egg, beaten

Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper. Press each pie crust into a square, about 11 inches by 11 inches. Cut each crust into four equal squares. In the center of each square, spoon about 2 tablespoons of preserves. Using a brush spread a thin layer of egg on the edges of the pie crusts, from the edge to about ½ inch in from the edge. Fold the pie crust over to form a rectangle, and push firmly around the entire edge to seal. Place each pie on the baking sheet, and brush the top with a thin layer of egg. Bake for 25 minutes or until crust is golden brown. Serve warm or cold.


 

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