After completing our initial two servings of dough (half butter and half crisco in my case and all butter in Lia’s) with extra time, Lia and I decided to make another dough. After we put the dough in the fridge for the night, we chose to bake apple handpies, a raspberry chocolate pie, and a cranberry orange pear bourbon pie. Instead of using a previously conceived recipe, we (but mostly Lia) came up with our own recipe, reproduced below.

On Wednesday, Lia and I began the day by making the fillings for both pies. We peeled pears (and rescued some we dropped in the trash on accident..whoops!), zested an orange, and drained our frozen raspberries. We combined the pears, zest, and a bag of frozen cranberries while mixing in the rest of our filling ingredients

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In a different bowl, we combined chocolate chips and our thawed raspberries.

After rolling out our bottom crusts, we added the filling and a lattice crust on top.

While these pies were in the oven, cut up apples and rolled a square piece of dough out into a giant rectangle. After adding the filling ingredients (including too much corn starch which we had to scoop back out) to our apples, we cut our dough into 10 equal rectangles. We added the apple filling to each and folded the dough. We placed them on a baking sheet and into the oven! Though we did not over cook the apple hand pies, the top ridges of our other pies were slightly burnt. We should have covered the crust to slow the browning 10 minutes before we did. However, small mishaps aside, the pies were absolutely delicious!!

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Chocolate-Raspberry Pie

1 12-oz bag dark chocolate chips
2 12-oz bags of frozen raspberries, thawed
1 pear
¾ tsp almond extract
1 ½ tsp vanilla extract
⅓ lemon, juiced
¼ cup cornstarch
5 tbsp white sugar
1 egg, beaten
1 double pie crust

Preheat oven to 425F
Strain excess liquid from raspberries, and prepare pear by peeling and finely chopping the fruit.
Mix fruits, chocolate, extracts, lemon juice, cornstarch and sugar in a large bowl. Stir and allow to marinate.
Roll out one pie crust, and place into a buttered pie plate. Allow to cool in the fridge.
Roll out the second crust into a rectangle and slice for a lattice.
Remove the bottom crust from the fridge, fill with filling, and form lattice on top of filling. Arrange crust as desired, and brush pie with egg wash.
Bake at 425F for 20 minutes and then lower oven temperature to 350F for around 50 minutes, or until pie is golden brown on all sides.

Pear-Cranberry Pie

1 orange
1 8-oz bag of cranberries
4 pears
½ tsp ground ginger
3 tbsp bourbon
6 tbsp cornstarch
6 tbsp white sugar
1 egg, beaten
1 double pie crust

Preheat oven to 425F
Zest and juice the orange, setting aside all of the zest and ⅓ of the juice in a large bowl. The rest can be discarded.
Peel, thinly slice and then halve those slices for each of the pears.
Add fruits, spices, bourbon, cornstarch and sugar to the juice and zest. Stir and allow to marinate.
Roll out one pie crust, and place into a buttered pie plate. Allow to cool in the fridge.
Roll out the second crust into a rectangle and slice for a lattice.
Remove the bottom crust from the fridge, fill with filling, and form lattice on top of filling. Arrange crust as desired, and brush pie with egg wash.
Bake at 425F for 20 minutes and then lower oven temperature to 350F for around 50 minutes, or until pie is golden brown on all sides.
Apple Hand Pies

4 apples
2 tsp ground cinnamon
¾ tsp ground ginger
¾ tsp allspice
½ lemon, juiced
3 tbsp cornstarch
5 tbsp white sugar
1 egg, beaten
1 double pie crust

Preheat oven to 400
Peel and thinly slice the apples, then cutting the slices into thirds.
Mix fruit, spices, juice, cornstarch, and sugar in a medium bowl and allow to marinate.
Roll out your pie crust into a large rectangle. Slice into desired number of smaller rectangles (10 works well).
Putting filling on half of each rectangle, leaving a 1 centimeter border around the entire edge (and leaving half of the rectangle empty).
Fold the empty half over the full half, and use water, or some of your beaten edge to hold the two edges together.
Crimp, fold, or fork your edges so that no juices will leak out during the cooking process.
Place hand pies on a parchment lined baking pan and brush with egg wash. Bake for around 30 minutes, or until golden brown.