My kitchen routine has leaned heavily toward raw and no-bake desserts for quite a while. I love treats that come together quickly, set in the fridge, and keep their fresh flavor. Still, every now and then, nothing can replace the comfort of something sweet baking in the oven. These raspberry almond hand pies are exactly that kind of treat: warm, tender, fruity, nutty, and simple enough to make when you want a cozy homemade dessert without preparing a full pie.
Although heart-shaped desserts often appear around Valentine’s Day, these little pies were actually made on Christmas Day. It may have been the cold weather, the relaxed holiday mood, or the excitement of having company over, but suddenly a tray of hand pies felt like the perfect idea. I adapted another recipe, shaped the dough, filled it with raspberry jam, baked the pies until fragrant, and watched them disappear quickly.
There is something especially inviting about a small hand pie. It has all the charm of a classic pie, but in a personal, easy-to-serve form. The crust is made with almond flour and sorghum flour, giving it a gluten-free base with a gentle nutty flavor. Almond butter helps bring the dough together, while maple syrup adds just enough sweetness. The filling stays beautifully simple: a spoonful of thick raspberry jam tucked into the center of each pie.
My husband loves almost anything with raspberry and almond, so these were an easy win. He was willing to overlook the heart shapes in exchange for a few warm pies, which made the whole scene even better. Of course, you do not have to make them hearts. Use whatever cookie cutters you have on hand. Circles are easy and classic, hearts are charming, and larger simple shapes work best. More detailed shapes can be a little fussy because the dough needs to seal neatly around the filling.
These gluten-free raspberry almond hand pies are also flexible. Raspberry jam is a reliable choice because it pairs beautifully with almond, but other thick jam fillings can work well too. Apricot jam is lovely, especially if you enjoy a bright, slightly tangy fruit flavor. A banana and chocolate filling would make a sweeter variation, and apples with caramel would also be delicious if you want a more autumn-style dessert. The key is to avoid fillings that are too runny, since a thick filling is easier to seal inside the dough.
On very cold days, this is exactly the kind of recipe that feels right. The pies are small, comforting, and sweet without being overly complicated. They are suitable for holidays, casual baking days, lunchbox treats, or a simple dessert with tea or coffee. Whether you make them for Valentine’s Day, Christmas, or an ordinary chilly afternoon, these raspberry almond hand pies are worth keeping in your recipe collection.
Raspberry Almond Hand Pies
4.8 from 6 reviews
A classic gluten-free raspberry almond hand pie made with an almond and sorghum crust, filled with gooey raspberry jam, and baked until tender. Dairy-free and naturally simple.
- Author: Audrey @ Unconventional Baker
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 5 pies
- Category: Pie
- Method: Baked
- Cuisine: Dessert
Ingredients
- ½ cup sorghum flour
- ½ cup almond flour
- 3 tbsp almond butter
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- ½ tsp pure almond extract
- ⅛ tsp salt
Filling:
- Raspberry jam of your choice, preferably a thick fruit-sweetened jam
Optional Topping:
- Raw sucanat for sprinkling
Instructions
- Preheat the oven to 350F. Line a cookie sheet with parchment paper and set it aside.
- Add all crust ingredients to a food processor and process until the mixture becomes even and sticky. Gather the dough into a ball, then flatten it into a disk. Roll the dough out to about 1/16 inch thick. Use a heart-shaped cookie cutter, or another simple cutter of your choice, to cut out as many pieces as possible.
- Transfer 5 cut-outs to the prepared cookie sheet, spacing them about 1 inch apart so they are easy to handle. Spoon about ½ tablespoon of raspberry jam into the center of each piece, keeping the edges clean so the pies can seal properly.
- Place the remaining cut-outs over the jam-filled pieces. Press the edges closed evenly with your fingers. If needed, reroll the leftover dough scraps and cut more pieces to complete the pies. For a neater edge, gently press around each pie with a fork.
- Use a knife to cut a tiny slit in the center of each hand pie. If desired, sprinkle the tops with raw sucanat.
- Bake in the preheated oven for 15 minutes. Transfer the pies to a wire rack and let them cool completely before serving.