Strawberry Rhubarb Hand Pies
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
Ingredients
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 Teaspoon sugar
- 1 Cup butter, cold
- 1/2 Cup water, cold
- 1 egg, beaten
- oil, for frying
Directions
For the strawberry rhubarb filling:
Combine all ingredients together and 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:
Combine dry ingredients in a stand mixer. Mix butter in with dry ingredients. Slowly add 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. Mix sugar and cinnamon together in a small bowl, set aside.
Fill a deep pot halfway with oil and heat to 365 degrees. 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 fork to seal.
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.
Nutritional Facts