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5 from 1 vote

Rhubarb Apple Hand Pies

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.
Prep Time2 hrs
Cook Time17 mins
Total Time2 hrs 17 mins
Course: Dessert
Cuisine: American, Western
Keyword: mini apple pies, mini rhubarb pies, rhubarb and apple pie
Servings: 16 servings
Calories: 399kcal
Author: Kevin Is Cooking

Ingredients

  • Dough
  • 3 2/3 cups flour
  • 1 cup sugar
  • 1 1/2 tsp kosher 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

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

Calories: 399kcal | Carbohydrates: 55g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 382mg | Potassium: 117mg | Fiber: 1g | Sugar: 32g | Vitamin A: 12% | Vitamin C: 4.1% | Calcium: 3.1% | Iron: 8%