I love these little pies. They are full of fruit flavor and a wonderful way to share the sweet taste of a pie. I used raspberries but you can use chopped up peaches, blueberries, blackberries or apples. They are easy to make and great to bring to a picnic, dinner party or a nice treat any time of day.
In a bowl combine the flour, salt, baking powder, and sugar. Whisk together. Add the butter and using a pastry cutter or your fingers break up the butter until the flour mixture resembles crumbs. Add in the sour cream and mix until incorporated. Dump the flour mixture on a lightly floured surface. Knead the dough and form into a log. Roll out the dough to about 1/8-1/4 inch. Fold dough in thirds. Roll out the dough again and fold. Place in the refrigerator for about 30 minutes or the freezer for about 15 minutes.
In a small bowl add the sugar and cornstarch. In a saucepan add the raspberry, sugar mixture, vanilla and lemon zest. Stir and bring to a low boil and reduce until the raspberry mixture has thickened. Let cool.
Remove the dough from the refrigerator. Divide the dough in half. Roll out the dough to about 1/8 – 1/4 inch into a large rectangle shape. Cut out 8 rectangle shapes. Lay out four and cut 3 slits in each. Lay out the other four and place enough of the raspberry filling on each. Place the dough with the slits on top of each one with the fruit. Press with a fork around the edges to seal.
In a small bowl, mix the egg and water to create an egg wash. Brush each pie with the egg wash. Sprinkle it with coarse sugar and bake for about 20 – 25 minutes until golden color.
Enjoy … gathering around the table with family and friends.
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