Rhubarb Apple Hand Pies
User Reviews
5.0
3 reviews
Excellent
Rhubarb Apple Hand Pies
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Rhubarb Apple Hand Pies are the perfect little dessert, easy to handle and are great as an on-the-go snack, too. The tangy flavor of rhubarb has always been a favorite of mine and paired here with the Honey Crisp Apples make for one delicious pie.
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Ingredients
- DOUGH
- 3 2/3 cups all purpose flour
- 1 cup sugar
- 1 1/2 tsp salt
- 1 1/2 cups plus 3 tbsp unsalted butter cut into 1/2-inch cubes, frozen
- 1/2 cup ice cold water
- 1 large egg beaten
- raw sugar
- filling
- 3 cups rhubarb chopped
- 1 large Honey Crisp Apple diced
- 1 tbsp butter
- 1 1/2 cups sugar
- 2 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
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Instructions
- Preheat oven to 425°F
- Dough:
- Pulse the flour, sugar, and salt in a food processor to combine.
- Add butter; pulse until mixture resembles coarse cornmeal. With motor running, slowly drizzle 1/2 cup ice cold water through feed tube. Pulse until dough just begins to come together.
- Divide dough in half. Form each half into a ball; flatten into disks.
- Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD Dough can be made 2 days ahead. Keep chilled.
- Let stand at room temperature for 15-20 minutes to soften slightly before rolling out, depends upon how thick your disk is when refrigerated.
- Filling:
- Cook the rhubarb, apples, sugar, lemon zest and juice in a sauté pan with butter. Cook over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 5-6 minutes. The rhubarb will start to break down, try to keep it a little chunky for a more rustic filling.
- Let cool completely. DO AHEAD Rhubarb Apple filling can be made 5 days ahead. Cover and chill.
- Assembly:
- Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16-inch thick. Using cookie cutter, cut out 16 circles.
- Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4-inch around edges to seal. Repeat with remaining dough, egg, and filling.
- Divide pies between baking sheets; chill for 45 minutes.
- Score pie dough tops, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with raw sugar.
- Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool completely on wire rack.
Nutrition Information
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Calories
399kcal
(20%)
Carbohydrates
55g
(18%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
57mg
(19%)
Sodium
382mg
(16%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
600IU
(12%)
Vitamin C
3.4mg
(4%)
Calcium
31mg
(3%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 382mg | 16% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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