Triple Berry Apple Hand Pie
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 246
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 162
- Total: 1 hr 5 min
- Prep: 35 min
- Cook: 30 min
Ingredients
Crisco® Original No-Stick Cooking Spray
1 double crust Classic Crisco Pie Crust
1/4 cup Smucker's® Orchard's Finest® Northwest Triple Berry Preserves
1 tbsp. cornstarch
1/8 tsp. ground cinnamon
1/2 cup red raspberries, washed, drained and patted dry
1/2 cup finely chopped, peeled tart apple
2 1/2 tsps. milk, divided
1 tsp. sugar
1/4 cup powdered sugar
Directions
- HEAT oven to 400 degrees 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.