Rustic Mini Apple-Raspberry Hand Pies

This mini pie is not made the traditional way in a pie pan. I just folded the crust over the filling and baked them on cookie sheets. The crust is a sugar cookie pie crust.  It was SO delicious that after they were gone, my son begged me to make it again.  I definitely will be!

Sugar Cookie Pie Crust:
1/2 c. softened butter (1 stick)
3 Tbsp sugar
1 large egg yolk
3 Tbsp cream or milk
1 1/2 c. flour
1/8 tsp salt (if using unsalted butter, double that amount)

Mix butter and sugar. Add in the egg yolk and cream and mix well. Mix in the flour and salt. Gather up into a ball. If it is too soft to work with, chill for about half an hour. Roll out on a lightly floured surface. This will make enough for a single 9" pie crust or 4 mini pies.  (If using in a large pie, pre-bake it at 375 for 30 minutes. Cover the edges with foil for half of the time so it does not burn.)  If making into mini pies, I used a round bowl to cut circles for my pies. Place them onto a cookie sheet. 

Apple-Raspberry Pie Filling:
3 apples peeled and chopped
1 cup frozen or fresh raspberries
1/2 cup sugar
squeeze of lemon juice
1/4 tsp. cinnamon
1 1/2 Tbsp. cornstarch
1-2 Tbsp water

In a saucepan, cook the apples, raspberries, sugar, cinnamon, and lemon juice. Cook over medium heat for around 10 min.

In a small bowl combine the water and corn starch. Add this to the apples and raspberries and continuously mix until the mixture has thickened.

Set aside to cool down.

Scoop the filling onto the dough and fold in half. Bake at 375 for about 20 minutes or until the crust is golden.  Top with fresh whipped cream.