Triple Berry Apple Hand Pie

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• crisco® original no-stick cooking spray
• 1 double crust classic crisco pie crust
• 1/4 cup smucker's® orchard's finest® northwest triple berry preserves
• 1 tablespoon cornstarch
• 1/8 teaspoon ground cinnamon
• 1/2 cup red raspberries, washed, drained and patted dry
• 1/2 cup finely chopped peeled tart apple
• 2 1/2 teaspoons milk, divided
• 1 teaspoon sugar
• 1/4 cup powdered sugar

Recipe

• 1 heat oven to 400°f coat large cookie sheet with no-stick cooking spray. prepare recipe for double crust pie. divide in half. roll out one half into a 10-inch circle. place on cookie sheet. score lightly with a knife to divide into 6 equal wedge shapes. roll out other half of dough into an 11-inch circle.
• 2 stir together preserves, cornstarch and cinnamon in medium bowl. stir in raspberries. spoon 2 tablespoons in center area of each wedge. top with 1 tablespoon chopped apple. brush water on dough between wedges. place the 11-inch circle of dough on top. press down to seal between wedges. press dough with fork along outside edge of pie to seal. brush top of pie with 1 teaspoon milk. cut small vents in top of pie to allow steam to escape. sprinkle with sugar.
• 3 bake 25 to 30 minutes or until golden brown. cool 20 minutes on wire rack. blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. drizzle over top of crust. cut into wedges and serve.