Preheat oven to 400-F
When ready to use, remove the pie dough from the frdige, and gently roll out the dough.
Prepare a cookie sheet, with parchment paper or a silicon mat.
Using a rectangle cookie cutter cut the dough into 14-16 rectangles for the top and bottom of the hand pies.
Lay the rectangle in a single layer on the prepared cookie sheet
Add 1 tbsp of raspberry filling, and 1/2 to 1 tbsp of cream cheese to the middle of half the rectangles, leaving a border around the edges.
Brush edges with egg whites
Lay the empty rectagle pie crust on top of the fllled ones
Using a fork, bind the top and bottom, then poke holes to the top for the steam to escape
Bake for 25-30 minutes, until pies are golden brown
Let cool for 10 minutes before glazing