Honey's Raspberry Hand Pies with White Chocolate Icing Drizzle

By granolagina

Ingredients

• Filling:
• 1 quart fresh or frozen raspberries (if using frozen, thaw first)
• 3/4 cup sugar
• 2-1/2 Tablespoons cornstarch
• Juice of 1 lemon
• Crust:
• I'm a cheater. I promise I won't cheat on the Cherry one though! I used Pillsbury piecrust. I rolled it out and cut 5" circles.
• White Chocolate Icing Drizzle:
• 1/2 cup white chocolate candy melts
• 2 tablespoons milk
• 3/4 - 1 cup powdered sugar

Preparation

Step 1

Mix fruit with sugar, cornstarch and lemon. Stir gently on stovetop over medium heat until mixture thickens. Remove from heat and cool.

I used Pillsbury piecrust. I rolled it out and cut 5" circles.

Assembly:

Place approximately 1 tablespoon filling on half of pie crust round. Dampen 1/2 of crust slightly with water and fold over crust to cover filling. Pinch edges to seal (Obviously I didn't do the greatest seal job, but they still turned out yummy!)

Place candy melts and milk in microwave. Heat in 30 second intervals until chocolate begins to melt. Remove from microwave and stir until milk and chocolate are combined. Stir in powdered sugar 1/4 cup at a time until of drizzle consistency.