Maine Rhubarb Hand Pies

Rhubarb is king this time of year in Maine! After arriving home for a weeklong trip to Maine (yes, I know you’re all jealous that I am writing this blog post from the screened in back porch of my parent’s house enjoying fresh Maine blueberry muffins and dreaming about my upcoming lobster roll for lunch), my Dad welcomed me home with homemade Rhubarb Hand pies. Rhubarb always reminds me of my Grammie Abbott and the fresh Strawberry Rhubarb Pie she would make from scratch every summer we made the trek from Southern California to Maine. Rhubarb is one of those ingredients that once it hits the farmers market stands or starts sprouting up in the garden you know summer is about to arrive and in this case we ushered in Summer Solstice with these rhubarb hand pies! While you often hear about the classic strawberry rhubarb combination this recipe allows the rhubarb to shine all on its own with its fresh tart flavor. My Dad took this classic recipe and added a little bit of ginger and nutmeg to balance the tartness of the fresh rhubarb. These hand pies are great all on their own or even with a side scoop of vanilla bean ice cream. Wow, I’m drooling just thinking about these now!

Maine Rhubarb Hand Pies
Yields 8
A summer hand pie made with fresh rhubarb, ginger, nutmeg and vanilla. Enjoy all on its own with a scoop of vanilla bean ice cream.
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1/2 pound of rhubarb (about 5 stalks chopped into 1/2 inch pieces)
  2. 1/2 cup turbinado sugar
  3. 1 tablespoon corn starch
  4. 1/2 teaspoon vanilla extract
  5. 2 pinches salt
  6. 1/8 teaspoon nutmeg
  7. 1/8 teaspoon ground ginger
  8. 1 Pillsbury Pie Crust (found in the refrigerator section)
  9. 1 Egg - the egg white is used to seal the hand pies and brush on top of the pies before baking
Instructions
  1. Slice rhubarb stalks into 1/2 inch pieces and toss with sugar and corn starch.
  2. Add rhubarb mixture to a heavy-bottomed skillet and heat until gently boiling, about ten minutes. When the rhubarb has softened and the juices have thickened, remove the skillet from the heat and season with vanilla, salt, nutmeg, and ginger.
  3. Transfer the filling to a small bowl and pop it into the refrigerator to cool it down.
  4. While the pie filling is cooling you can begin to prepare the dough. A 4-inch circle makes a nicely sized hand pie; use the rim of a small metal prep bowl or a wide-mouthed mason jar to cut circles. Roll out your dough and cut out eight 4-inch circles.
  5. Place a tablespoon of chilled filling into the center of each round. Using the tip of your finger, swipe a small bit of egg white around the edge of your circle. Fold the dough circle in half over the filling and pinch or crimp shut. Score the top of each hand pie with the tip of a knife to let out steam, and use a pastry brush to cover the top of your pies with egg white.
  6. Place your pies on an ungreased cookie sheet and slide into a preheated 350-degree oven. Bake for 30 minutes, or until richly golden brown.
Notes
  1. A fun festive way to present or package the hand pies is wrapping them in parchment paper and tying with twine.
Treats, Sweets, and Savories http://treatssweetsandsavories.com/