Strawberry Rhubarb Hand Pies

In-Season Summer Recipes Dessert Pies & Tarts

Recipe courtesy of Turnip the Beet, LLC. Turnip the Beet offers cooking classes for children from 3 years old to 14 years, and they have family sessions

July 01, 2019

Ingredients

SERVINGS: Makes 8 hand pies

2½ cups strawberries, sliced ½ inch thick
2½ cups rhubarb, sliced
½ cup light brown sugar
1 teaspoon vanilla extract
¼ cup water
3 tablespoons cornstarch
1 lemon (juice and zest)
½ teaspoon ground cinnamon (plus more)
¼ teaspoon orange zest
1 egg plus 1 tablespoon of water whisked together for egg wash
¼ cup turbinado sugar for sprinkling
Homemade pie dough (we use Alton Brown’s hand pie or pie crust recipe)

Instructions

Preheat oven to 350°F.

Prepare your pie dough, then wrap in plastic and place in refrigerator to rest while you prepare the filling.

Combine all of the filling ingredients in a small saucepan, stirring to thoroughly combine.

Simmer over medium heat for 5–10 minutes, until the mixture has thickened.

Taste and add sugar, if desired.

Allow to cool completely before using. Hot filling on cold dough is a bad idea.

On a generously floured surface, roll the dough out into a large circle about ¼ inch thick. Use a round cutter (like you’d use for biscuits) to cut the dough into 16 circles.

Top half of the circles with about 2 tablespoons of filling each. You want to make sure there isn’t too much liquid or the pies will get messy.

Brush the edges lightly with the egg wash and top with the other half of the dough circles and gently press to seal. Use the back of a fork to press a decorative edge around the dough circles.

Cut small slits into the top of each pie.

Lightly brush the tops of the pies with egg wash and sprinkle generously with turbinado sugar.

Bake until pies are slightly golden and filling is starting to bubble through, about 18–20 minutes. Remove pies from oven and let cool for 10 minutes before serving. Serve warm.