Take advantage of the season and try out this hand pie recipe that includes a strawberry rhubarb filling. Perfect for the silverwear-less afternoon picnic or your Mother's Day brunch.
- Pie crust cutter, we used a 4 inch saucer
- Mixing bowls
- Cutting board and Knife
- Pastry brush
- Cookie Sheets
- Pie Crust
- 3/4 cup finely chopped fresh strawberries
- 3/4 cup finely chopped fresh rhubarb
- Pinch of Cinnamon
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons grated orange peel
- 1 egg yolk
- 1 tablespoon whipping cream
- 2 teaspoons sugar
- Preheat oven to 375°F. Line a cookie sheet with parchment paper.
- Mix strawberries, rhubarb, 1/2 cup sugar, cinnamon, cornstarch and orange peel together and set aside.
- Beat together the egg yolk and whipping cream in a small bowl and set aside.
- Roll out chilled pie crust onto a floured surface. Cut out your pie crusts and place them onto the cookie sheet, make sure to dip your cutters into flour to avoid sticking.
- Listen carefully, only drop about a full teaspoon of the strawberry+rhubarb mix onto the center of each pie crust. If you drop too much the hand pies will leak and burn in the oven. You want plenty of crimping room around the mix.
- Dab your finger with water and swipe one side of the pie crusts then gently fold the filled pies closed. Take a fork and crimp the edges.
- Gently brush each pie with the egg mixture and sprinkle with sugar. Place in the oven for 20 minutes, but keep an eye on them. You can take a knee and let these chill in the freezer for about ten minutes, but who has a freezer large enough for a cookie sheet? not us.
- Let the hand pies cool before serving with a side of vanilla bean ice cream.
*If you don't have time for pie crust, pre-made rolls can be purchased out of the dairy section at your grocery story. ...But hey, try it sometime it really takes about 15 min plus a little extra planning and is sooo much tastier. Follow the instructions carefully and make a few test crusts.