• Raspberry Pie Filling
  • 2 refrigerated pie crusts
  • 1 egg, scrambled
  • 3 tablespoons milk
  • 1 cup powdered sugar

  1. Set your pie crusts out to come to room temperature, while
    you prepare everything else.
  2. Pre-heat your oven to 425.
  3. Scramble the egg, and set it aside.
  4. Using a 4″ biscuit cutter, cut five to six circles out of
    each pie crust.
  5. Place the circles, one at a time, on a baking sheet covered
    with wax paper.
  6. Place a single tablespoon of pie filling in the center of
    each circle. Don’t use more than a tablespoon, it’s more than enough.
  7. Fold the circle in half, and use a fork to seal the edges.
  8. Once all the pies are filled, brush the tops with the
    egg,  so it has a nice golden color when
    it bakes.
  9. Bake at 425 for ten minutes.
  10. While the pies are cooking, mix together the powdered sugar
    and milk to form an icing.
  11. Remove the pies from the oven, and place them on a cooling
    rack covered with a sheet of wax paper.
  12. Drizzle the icing liberally over each pie.
  13. Allow them to cool for 15-20 minutes before eating.

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