Blackberry Lemon Hand Pies
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Perfect for a party, these individual pie wedges are sweet and tart.
- Prep time
- 30 mins
- Cook time
- 20 mins
- Yield
- 8 Servings (1 wedge each)
Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons sugar, plus additional for sprinkling
- 2 tsp lemon extract
- 4 tbsp fresh lemon juice
- 8 tsp Bonne Maman Blackberry Preserves
- Zest of one lemon, divided
- 1 box refrigerated pie crust (2 crusts)
- 1 egg, beaten
Instructions
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper.
- Whisk cream cheese, 2 tablespoons sugar, lemon extract, lemon juice, and half the lemon zest until smooth and creamy.
- Put 8 tbsp of blackberry preserves in a small bowl and mix until smooth.
- Roll out pie crusts and cut each circle into 8 wedges using a pizza cutter or knife. Place 8 wedges on the baking sheet.
- Spoon 1 tablespoon lemon mixture in center of each wedge on cookie sheets and spread to within 1/2 inch of the edges; top with 1 tablespoon of the blackberry preserves and spread to within 1/2 inch of edges. Top with remaining pie crust wedges. Press edges with fork to seal.
- Brush tops of tarts lightly with beaten egg and sprinkle with sugar.
- Bake in 400 degree oven for 17-20 minutes until golden brown. Cool slightly and garnish each with the remaining lemon zest.
