Mini Pies with Raspberry Cream Cheese Filling

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Hope everyone is recovering from the festivities last night! In case you missed yesterday’s post, I’m giving away THREE Bob’s Red Mill Gluten-Free Shortbread Cookie Mixes so hurry over and enter to win!

I had the opportunity to try out Bob’s Gluten-Free Biscuit and Baking Mix and it was heavenly. There is nothing better than a flakey pie crust filled with deliciousness. Instead of making a basic pie though, I decided to make these Mini Pies with Raspberry Cream Cheese Filling. These little bites of goodness would be great for a dessert table or a simple after dinner snack!

Mini Pies with Raspberry Filling

Mini Pies with Raspberry Cream Cheese Filling
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These 2" pies are made with a flakey gluten-free crust filled with a sweet raspberry cream filling and topped with a simple icing.
Ingredients
  • 2 Cups Bob's Red Mill Gluten-Free Biscuit and Baking Mix
  • ½ Cup Butter Chilled
  • 6-8 Tbsp Water
  • 8 Oz Cream Cheese
  • 1 Cup White Sugar
  • 1 Cup Fresh Raspberries
  • ½ Cup Powdered Sugar
  • ¼ Cup Butter
Instructions
  1. Preheat oven to 425 degrees. Make the flakey pie crust according to the back of the package which includes the 2 cups of Bob's Biscuit Mix, ½ Cup Butter and 6-8 Tbsp water.
  2. Form the dough into a ball with your hands. Cover a clean surface with GF flour, using a rolling pin roll the dough out until it is ¼" thick (note, if you like a lot of crust this will be a good thickness, but I personally would make these a little thinner next time.)
  3. Using a 2½" round cookie cutter cut as many circles as possible and then use roll the scraps back into a ball, roll out again and repeat. Place the circles onto an ungreased cookie sheet and spoon 1 Tbsp of filling (directions below) in the center of each circle.
  4. Take a second circle of dough and place it directly on top of the circle with filling. Then, using a fork press the edges together to secure the dough pieces.
  5. Bake for 15 minutes at 425 degrees or until slightly brown. You'll see that my filling came out of my little pies, but they clean up nicely.
  6. While the pies are cooling, make the icing. Place ¼ cup butter and ½ powdered sugar into a bowl and blend until creamy. Place the frosting into a zip lock bag and cut the tip of one corner off.
  7. *To make the filling, cream together the cream cheese and sugar until smooth. Then fold in the raspberries. Do not over mix. The berries will still be chunky.

 

Mini Pies with Raspberry Cream Cheese Filling

This mix made a real soft and made a flakey pie crust. I loved the texture of the pie crust but I think it could be a little sweeter. But keep in mind, nothing is too sweet for me!

Mini Pies with Raspberry Cream Cheese Filling

Mini Pies with Raspberry Cream Cheese Filling

Overall, this was a really delicious mix. It had great flavor and was easy to work with but I might consider adding a little more sugar next time I use it. AND there will be a next time!

Linking to some of the parties here along with Today’s Creative BlogTipJunkieHome Stories A 2 Z, Funky Junk Interiors, The Shabby NestMy Repurposed LifeThe Shabby Creek Cottage,

Disclaimer: Bob’s Red Mill provided me with the GF Biscuit Baking Mix for this recipe.  

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About 

Taryn is the owner/editor of Design, Dining and Diapers, a lifestyle blog that focuses primarily on DIY home decor, seasonal crafts, easy recipes and just being a mom! She is all about making things for less by upcycling thrift store finds, using what’s on hand and transforming dollar store finds. Taryn lives in the greater Seattle area with her husband, 2 year old daughter and newborn son.

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Comments

  1. says

    It’s so hard to find gluten free mixes that taste good, I’ll have to look for this one at our local market. The filling sounds delicious too! We’d love for to link up with us for Tasty Tuesday over at aletteredlife.blogspot.com!

  2. says

    These are PERFECT! They look so delicious and we love pie!! Thanks for joining us for “Strut Your Stuff Saturday”. We loved having you and hope you’ll be back soon! -The Sisters

  3. says

    Ummm. I absolutely adore anything mini and I think that these pies look delightful! I am going to have to try them!

    Thanks so very much for sharing on Show and Tell Wednesday at SNAP!

    xoxo, Tauni

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