Blackberry Cream Cheese Pie Dippers

• Produce

  • 1 (6 oz pkg Blackberries

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Decorators sugar
  • 1/2 cup Powdered sugar
  • 5/8 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 (8 oz pkg Cream cheese
  • 1 tbsp Milk

• Liquids

  • 3 tbsp Water

• Other

  • 2 (2 ct packages pie crust (or 4 homemade crusts
  • 1 Tbs cornstartch

Found on tornadoughalli.com

Description

Ingredients

• 2 (2 ct) packages pie crust (or 4 homemade crusts)
• 1 (6 oz) pkg blackberries
• 2 Tbs water, divided
• 1/2 cup + 2 Tbs sugar, divided
• 1 Tbs cornstartch
• 1 (8 oz) pkg cream cheese, softened
• 1 tsp vanilla
• 1 egg, slightly beaten
• 1 Tbs water
• Decorators sugar
• 1/2 cup powdered sugar
• 1 Tbs milk

Directions

• Preheat oven to 350. Unroll your pie crusts and place on floured surface. In sauce pan add your blackberries, 1 Tbs water and 2 Tbs sugar and bring to boil, stirring often until blackberries are tender and you can mash them with spoon. Mix 1 Tbs water with 1 Tbs cornstarch and add to your blackberry mixture, reduce heat to simmer and stir and continue mashing blackberries until thickened. Set aside to cool. Once cooled mix your blackberry mixture, cream cheese, 1/2 cup remaining sugar and vanilla together until combined. Spread over bottom of 2 pie crusts until it reaches about 1/2 from edges. Place other 2 pie crusts on top of the blackberry mixture and using a fork, seal the edges shut. Mix together your egg wash ingredients and brush over tops of pies, then sprinkle with desired amount of decorators sugar. Bake in batches for about 15-20 minutes or until golden, remove from oven and let cool. Once cooled, slice down center and then into 1 strips. Mix together your dipping sauce ingredients, serve and enjoy!