Strawberry Rhubarb Hand PiesPosted: April 21, 2013
What is it about Spring that sneaks up on you? You wait for it forever, and then suddenly…WHAM! here it is. Full on. Warm weather, and allergies. You have to take the good with the bad sometimes to appreciate the good. Spring has always been my favorite season. When I grew up in Michigan it seemed like forever before the winter thaw came, but when spring finally did arrive it was glorious. Rhubarb is one of those vegetables that signals Spring is finally here. You almost feel compelled to make something with it as it is not about for very long. I have to admit I’m a bit more intrigued with the color of it than the taste, but when you combine it with something sweet; such as the ever popular combination of strawberry you get something amazing. Throw in a few other flavors like orange and ginger and it makes a great pie. Note–this recipe also makes enough filling for one galette if you like to make just one pie.
Strawberry Rhubarb Hand Pies
yield: ~ 18 3 inch hand pies (will also make one large 9 inch round galette)
1 recipe fearless pie crust or your favorite pie crust recipe
1 Cup diced fresh strawberries
1 Cup diced fresh rhubarb
1 tsp. orange zest
1/4 C sugar
1/2 vanilla bean, split & scraped
1/4 tsp. ground ginger
1 Tbsp. + 1 tsp. cornstarch
egg wash: one egg yolk mixed with 1 tsp. milk
coarse sugar for sprinkling top
1. In a small bowl combine the sugar, vanilla bean seeds, ginger, and cornstarch then set aside. Roll out the pie crust and cut out 3 inch circles. Prepare a sheet pan with parchment paper. Place pastry rounds onto sheet tray 2 inches apart. Mix the diced fruits, orange zest and sugar mixture together. Top each pastry round with 2 teaspoons of filling (being careful not to include too much juice) and brush edges of circles with egg wash. Take a round of pastry for the top and stretch it out slightly larger by pressing around the edges with the heel of your hand and place over the top of the fruited round, press down and around the filling with your finger to seal edges, then crimp with a floured fork. Cut a slit in the top of each pie, brush with egg wash and sprinkle with sugar. Freeze the pies for 10 minute while you preheat the oven to 400° F.
2. Remove the pies from the freezer, redo the slit in the top if needed, then bake the pies at 400° F for 20 minutes until pies are golden brown. Let pies cool on the tray placed over a wire rack.