Little hand pies made with pecan crust and stuffed with strawberry rhubarb filling.
Course Dessert
Cuisine American
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Chill Time 2 hourshrs
Total Time 2 hourshrs50 minutesmins
Servings 8hand pies
Calories 402
Author Annalise
Ingredients
For the crust:
1cupall-purpose flour(120 grams)
1cuppecans(85 grams)
¼cuppowdered sugar(55 grams)
½teaspoonsalt
½cupunsalted butter, cold and cubed (113 grams)
2-3tablespoonsice cold water
1large egg + 1 teaspoon water, for egg wash
Granulated sugar, for sprinkling (optional)
For the filling:
1lbstrawberries, hulled and sliced (455 grams)
1lbrhubarb, chopped into 1 inch pieces (455 grams)
1cupgranulated sugar(200 grams)
2tablespoonscornstarch
1teaspoonvanilla extract
Instructions
To make the crust:
Pulse the pecans in a food processor until finely ground. Add the flour, powdered sugar, and salt and pulse a few times until combined.
Add the cold butter cubes and pulse a few times until the butter is chopped to the size of peas. Add the water and continue to pulse just until mixture begins to come together.
Dump out onto a clean surface and shape into a disk, mixture will be slightly crumbly. Cover in plastic wrap and chill in the fridge at least 2 hours.
To make the filling and assemble the hand pies:
Put the strawberries, rhubarb, sugar, cornstarch and vanilla extract in a medium saucepan set over medium heat. Bring to a boil, stirring frequently as the sugar dissolves and fruit breaks down.
Reduce heat to medium low and simmer mixture until reduced and thickened, about 15-20 minutes. Remove from heat and let cool completely.
On a lightly floured surface, roll the pie crust out until it is about 1/8-inch thick. Use a 4 or 5-inch round cutter to cut dough into rounds.
Place a rounded tablespoon in the center of each dough round, leaving ¼-inch space around the edges. Brush edges with egg wash. Fold one half of each dough round over, creating a crescent shape. Press to seal, then use the tines of a fork to complete seal. Use a sharp knife to cut vents into the top of each pie.
Put assembled hand pies on a sheet pan lined with parchment paper and freeze for 10 minutes. Meanwhile, preheat oven to 425°F.
Brush hand pies with egg wash and sprinkle with sugar, if desired. Bake until hand pies are golden brown, about 15-20 minutes. Serve warm or at room temperature. Hand pies are best the day they are baked.