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Strawberry Rhubarb Hand Pies

These treats will be sure to be a summer favorite
Strawberry Rhubarb Hand Pies
The Daily Meal

This recipe from The SeaShack at The Standard High Line in New York City is reminiscent of McDonald’s apple pies but even more delicious — and you can make them at home!

Recipe courtesy of The SeaShack at The Standard Highline


For the strawberry rhubarb filling:

  • 2 Cups rhubarb, large dice
  • 2 Cups strawberries, quartered
  • 1/2 Cup sugar
  • 2 Teaspoons cornstarch
  • 1/2 orange, zest and juice

For the pie dough, cinnamon sugar, and hand pies:

  • 2 1/2 Cups all-purpose flour
  • 1/2 Teaspoon kosher salt
  • 1 Cup butter, cold
  • 1/2 Cup water, cold
  • 1 Teaspoon sugar
  • 1 Teaspoon cinnamon
  • Oil, for frying
  • 1 egg, beaten


For the strawberry rhubarb filling:

Step 1: In a medium saucepan, combine 2 cups of rhubarb and strawberries, ½ cup sugar, 2 teaspoons cornstarch and ½ orange zest and juice. Let sit at room temperature for about 20 minutes. Cook over medium heat until the fruit is slightly soft. Keep refrigerated.

For the pie dough, cinnamon sugar, and hand pies:

Step 1: In a stand mixer, combine 2 ½ cups all-purpose flour and ½ teaspoon kosher salt. Mix 1 cup butter in with dry ingredients. Slowly add ½ cup water in little by little and mix on low until the dough looks smooth and comes together in a ball. Refrigerate until ready to use. In a small bowl, mix 1 teaspoon sugar and cinnamon together, set aside.

Step 2: Fill a deep pot halfway with oil and heat to 365F. Roll out dough on a floured surface to a 15-by-12-inch rectangle. Cut into 4 rectangles. Brush edges of rectangles with water; and divide strawberry-rhubarb mixture among them. Brush edges with egg wash and fold dough over, then press edges with a fork to seal.

Step 3: Place pies one at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate and sprinkle with cinnamon sugar.