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Chocolate Almond Hand Pies
RECIPE COURTESY OF BEV WEIDNER
Total: 1 hr 5 min (includes cooling time)
Active: 25 min
Yield: 8 hand pies
One 14.1-ounce box of 2 pie crusts
All-purpose flour, for dusting
3 ounces cream cheese (a little under half a block), at room temperature
1 cup semisweet chocolate chips
3 tablespoons unsalted butter, melted
One 2-ounce package sliced almonds
2 teaspoons turbinado sugar
Preheat the oven to 350 degrees F.
Roll out one pie crust on a work surface lightly dusted with flour and cut into 4 equal wedges with a pizza cutter or knife. Spread 2 teaspoons of cream cheese over each piece, leaving about 1/2 inch bare around the edges. Sprinkle 2 tablespoons chocolate chips over the cream cheese and gently fold the crust over, creating a triangular hand pie. Using a fork, press the edges to seal, and place the pies on a large ungreased baking sheet. Repeat the process with the remaining crust.
Brush the butter over each hand pie and lightly press the sliced almonds into the tops of the hand pies in a single layer. Brush the almonds with a little bit of melted butter and lightly sprinkle the turbinado sugar over each hand pie.
Bake until the tops are golden brown, 25 to 35 minutes. Let rest a couple of minutes and serve warm or at room temperature.
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