Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies
3.6 from 9 ratings
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
Prep Time
Cook Time
Strawberry Rhubarb Hand Pies
Total time: 60 minutes
  • 2 cup rhubarb, large dice
  • 2 cup strawberries, quartered
  • 1/2 cup sugar
  • 2 teaspoon cornstarch
  • 1/2 orange, zest and juice
  • 2 1/2 cup 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
  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.
  2. 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.
  3. 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.
  4. 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.