Rhubarb and Apple Hand Pies

By • May 13, 2014 • 13 Comments



Author Notes: These tiny pies are the perfect portable dessert for all of your spring and summer picnics. Rhubarb can tend to break down quite a bit when it is cooked so I added some chopped apples to this recipe for texture and flavor. This recipe will make about 24 small hand pies, but can easily be cut in half for a more modestly sized batch. You can also make the pies smaller or larger depending on your preference.Yossy Arefi

Makes 24, 3-inch pies

Crust

  • 24 ounces all purpose flour
  • 2 teaspoons salt
  • 18 ounces cold unsalted butter, cut into cubes
  • 6-8 ounces ice cold water
  • 2 teaspoons apple cider vinegar
  1. To make the pastry, combine the flour and salt in a bowl. Use your fingers or a pastry cutter to cut in half of the butter until it is the size of peas, then cut in the other half until it is the size lima beans. Add the apple cider vinegar to the water and make a well in the center of the flour mixture. Use a gentle hand or wooden spoon to mix the water in until just combined. If the dough seems very dry, add more water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart. Press the dough together, then split it in half, form into discs and wrap each half in plastic wrap. Chill the dough for at least one hour before using, or overnight.

Rhubarb and Apple Filling

  • 1 pound rhubarb stalks
  • 2 medium baking apples, mutsus work well here
  • 1 vanilla bean
  • 4-6 tablespoons sugar
  • juice of 1/2 lemon
  • 1 tablespoon unsalted butter
  • 2 tablespoons all purpose flour
  • egg for egg wash
  • crunchy sugar such as turbinado or demerara for sprinkling
  1. If your rhubarb has leaves attached remove them (they are inedible and poisonous) then chop the rhubarb into 1/2-inch pieces. Peel the apples and chop them into slightly smaller pieces.
  2. Add the chopped rhubarb, 4 tablespoons sugar, lemon juice, butter, and vanilla bean seeds and pod to a large skillet. Cook until the rhubarb has released most of its juices and the juices have thickened, about 7-10 minutes. The rhubarb should become jammy in texture. Cool the mixture to room temperature, remove the vanilla bean pod then add the chopped apples and flour and stir to combine. Taste the mixture and if it seems too tart add more sugar, 1 tablespoon at a time.
  3. To Assemble the pies: Preheat oven to 400ºF. One at a time, roll each piece of chilled dough roughly 1/4-inch to 1/8-inch thick on a lightly floured surface. Use a 3-inch circle cutter to cut as many circles as possible from the dough. Re-roll the scraps and cut more circles.
  4. Put half of the circles on a baking sheet lined with parchment paper and lightly brush the edges of the dough with a beaten egg. Add about 1 tablespoon of filling to each piece of dough, making sure that there is a small border of bare dough around the filling. Top each pie with another piece of dough and press the edges to seal well. Put the entire baking sheet in the freezer until the dough is firm, about 10 minutes. Check to make sure all of the pies are well sealed.
  5. Brush the pies with a beaten egg and sprinkle with sugar. Cut a small slit in the top of each pie for ventilation. Bake until deep golden brown, 20-25 minutes. Repeat with remaining dough and filling.
Jump to Comments (13)

Comments (13) Questions (0)

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2 months ago Franceska

Are these measurements weight or volume?

Nan

2 months ago Nancy

I love lemon curd. I'm wondering if you could fill with the curd, and would that change the baking time/temp?

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2 months ago Yossy Arefi

Hi Nancy, I think lemon curd might be too liquid to use in these pies, but I've never tried so I can't say for sure.

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2 months ago marietta brill

rhubarb and apple - not my most obvious choice but I'll give it a try!

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2 months ago Horto

pop tarts!

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2 months ago Ceege

Wondering if I could substitute other fruits. My family will not eat rhubarb (even mixed with other fruit such as strawberries). Could I possibly use strawberries, blueberries or apples for these wonderful looking hand pies? If so would I still use the same amount of fruit to replace the rhubarb, such as 1 lb. blueberries? Also, would I still add the 2 baking apples if I change the main fruit. I want to try the recipe and then possibly make them for a church picnic we have coming up next month. Thanks for your help.

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2 months ago Yossy Arefi

Hi Ceege, this recipe was developed using rhubarb so I am not sure about substitutions. There are lots of other hand pie recipes around, so I bet you could find one that uses the specific fruit you'd like to use.

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2 months ago Karen

Wondering if the filling and crust could be frozen separately successfully. How handy it would be to make up pies as needed.

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2 months ago Yossy Arefi

Hi Karen, I'm not sure. Although, I bet you could fully assemble the pies then freeze them in a single layer on a baking sheet and transfer them to a ziploc bag for storage. Then you could bake them straight from the freezer, I think :)

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2 months ago marietta brill

Yossy and Karen-I have frozen fruit hand pies assembled-exactly as you described-and they freeze GREAT!

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2 months ago scootermagoo

Marietta - Do you bake them at the same temperature and time called for in the recipe or do you bake them differently because they are frozen?

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2 months ago marietta brill

I bake them at the same temp, but just a little longer. Usually I top with a glaze of egg - or milk - and sprinkle sugar on top. I also put an air vent of some sort - a fork tine or a few slices of the tip of a knife. I keep my eye on them, baking til brown on top and around the edges, and fruit is bubbling.

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2 months ago scootermagoo

Thank you!