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Strawberry Rhubarb Hand Pies
4-inch cookie cutter (or mug, jar top, etc.)
refrigerated pie crusts
(15 oz each)
Preheat the oven to 350°F.
Add all filling ingredients to a saucepan. Cook over medium heat for 10-12 minutes while stirring. Once the filling is bubbly and thickened, remove from heat and let it cool.
Line two baking sheets with parchment paper and set aside.
On a floured surface, roll out the pie dough so that it is ⅛ to ¼ inch thick.
Using a 4-inch round cookie cutter (or any round object that is easy to trace), cut out 18 rounds of dough.
Place 9 of the rounds of dough on the baking sheet.
Place a large tablespoon of filling on the center of each of the rounds on the baking sheet.
On the remaining dough rounds, use a knife to cut a small “X” in the middle to allow for ventilation when baking.
Place a second round of dough on top of each round with filling, creating a sandwich. Press down the edges to seal.
Place the completed pies in the refrigerator for 20 minutes.
While the pies are refrigerating, whisk the egg with 1 tsp water to create an egg wash.
Remove the pies from the refrigerator. Using a fork, crimp the edges around each pie.
Lightly brush the top of each pie with the egg wash and sprinkle with sugar.
Bake the pies for 25-30 minutes until they are puffed up and golden. Let them cool slightly and enjoy!
Strawberry Rhubarb Hand Pies | https://www.californiastrawberries.com/strawberry-rhubarb-hand-pies/