Raspberry Rhubarb Hand Pies
Yield: 12 hand pies
  • 2 9-inch Pie Crusts- chilled.
  • 1½ cups fresh or frozen raspberries
  • 1½ cups rhubarb, chopped
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons instant tapioca
  • 1 egg (for brushing)
  1. Prepare two cookie sheets with parchment or a silpat, set aside.
  2. In a medium-sized bowl, add the raspberries and break down a bit using a large spoon. (You want no larger than pea-sized chunks, but be careful not to make mush.)
  3. Add the rhubarb, sugar, vanilla and tapioca. Stir everything together and set aside.
  4. Roll out one of the pie crusts to ⅛ inch thick. Stamp out rounds using a 3 inch round biscuit or cookie cutter.
  5. Roll each round to ⅛ inch thick or stretch out with your fingers. Scoop 2 tablespoons of filling into the center of the dough round. Place another rolled out dough circle on top an use the edge of a fork to seal the edges. (If a little filling oozes out it will be Ok.) Transfer to a cookie sheet and repeat with the rest of the dough.
  6. When all the dough has been used, stick the cookie sheets in the freezer while preheating the oven to 375F.
  7. Beat the egg in a small bowl and brush each pie with some. Sprinkle a little sugar and top and cut slits into the top with a paring knife.
  8. Bake for 25-30 minutes, or until golden.
Recipe by The Baker Chick at https://www.thebakerchick.com/raspberry-rhubarb-hand-pies/