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.
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.
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.
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.