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Hand Pie Ice-Cream Sandwiches

Hand Pie Ice-Cream Sandwiches

Hand Pie Ice-Cream Sandwiches

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Featured in People Magazine!

Yields1 Serving
 14.10 oz package of refrigerated pie crusts (2 pie crusts) at room temperature
 All Purpose Flour, for work surface
 5 tsp raspberry or cherry preserves
 5 tsp blueberry preserves
 1 large egg
 1 tbsp Turbinado sugar
 1 pt vanilla ice cream
1

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

2

Unroll piecrusts on a lightly floured surface. Using a 2 ½ -inch round cookie cutter, cut 40 rounds from piecrusts; place 20 of the rounds in a single layer on prepared baking sheet.

3

Spread ½ teaspoon raspberry preserves on each of 10 rounds on baking sheet. Spread ½ teaspoon blueberry preserves on each of remaining 10 rounds on baking sheet. Using your fingertips, lightly dab the edges with water. Top each filled round with a plain piecrust round, and gently seal edges with a fork.

4

Whisk together egg and 1 teaspoon water in a small bowl. Brush egg wash over tops of pies, and sprinkle evenly with turbinado sugar.

5

Bake in preheated oven until golden brown and flaky, 14 to 16 minutes.

6

Remove from oven, and place in freezer to cool completely, about 20 minutes. Place about 1 ½ tablespoons ice cream on each blueberry-filled pie; top with raspberry-filled pies. Wrap sandwiches individually in plastic wrap; freeze until firm, about 1 hour. Serves 10.

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Ingredients

 14.10 oz package of refrigerated pie crusts (2 pie crusts) at room temperature
 All Purpose Flour, for work surface
 5 tsp raspberry or cherry preserves
 5 tsp blueberry preserves
 1 large egg
 1 tbsp Turbinado sugar
 1 pt vanilla ice cream

Directions

1

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

2

Unroll piecrusts on a lightly floured surface. Using a 2 ½ -inch round cookie cutter, cut 40 rounds from piecrusts; place 20 of the rounds in a single layer on prepared baking sheet.

3

Spread ½ teaspoon raspberry preserves on each of 10 rounds on baking sheet. Spread ½ teaspoon blueberry preserves on each of remaining 10 rounds on baking sheet. Using your fingertips, lightly dab the edges with water. Top each filled round with a plain piecrust round, and gently seal edges with a fork.

4

Whisk together egg and 1 teaspoon water in a small bowl. Brush egg wash over tops of pies, and sprinkle evenly with turbinado sugar.

5

Bake in preheated oven until golden brown and flaky, 14 to 16 minutes.

6

Remove from oven, and place in freezer to cool completely, about 20 minutes. Place about 1 ½ tablespoons ice cream on each blueberry-filled pie; top with raspberry-filled pies. Wrap sandwiches individually in plastic wrap; freeze until firm, about 1 hour. Serves 10.

Hand Pie Ice-Cream Sandwiches
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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