Thank you to everyone who left thoughtful comments, shared their own stories, and just offered support in regard to my dog, Tessa. I still miss her immensely, but it’s easier to get through the day, now. On Monday, I was a complete wreck, as many can attest to, then Tuesday, things were a bit better, although I would sometimes torture myself by staring at her pictures, and of course, reading your comments, both of which made me tear up. At points, I think I’m okay, but then I feel guilty for either feeling alright or feeling as though I haven’t mourned her properly. It probably sounds sort of crazy…but that’s fine, for now at least. It’s only been a few days. My mom and I have emailed each other back and forth almost constantly to update each other on our progress, so it’s been an incredible help to have her to fall back on, and of course, Kramer, who lets me cry and understands completely the roller coaster of emotions that comes with losing her. We’ve just been trying to keep busy and work through it together.
In the spirit of keeping busy, I present to you these Strawberry Rhubarb Hand Pies. It’s summer, so it’s time for fruit pies, and what better way to kick off the season than with rhubarb? My husband brought some of these into his office, and I brought them into mine for our company picnic, and I am pleased to report that they were quite well received in both places. If you’ve never had rhubarb before, pick some up because it is quite the treat. It’s slightly tart, but becomes sweet when enough sugar is added, and is the perfect compliment to juicy summer strawberries. The color of these should alone tempt you to bake some up. The hand pie aspect is, of course, not only cute, but makes these easy to eat and handle – perfect for a picnic or a barbecue, as I can attest to. The filling itself is delicious, and if you have any left over, you can cook it down to use as a compote for breakfast in yogurt, granola, or you can save it to use in other desserts. I will also say that these freeze beautifully after they have baked and cooled – just pop them back in the oven straight out of the freezer for about 10 minutes to crisp the pie crust up again, and you have something sweet that will last in you all summer long (that is, if you don’t eat them all, first)!
Dice your rhubarb and strawberries.
Stir together with the rest of the ingredients.
Roll out your dough.
And cut it out into circles.
Place a bit of the filling on top of each pie round.
Place the remaining pie dough on top of the other rounds, then crimp the edges and brush with egg wash.
Bake at 375 degrees F until golden and bubbling.
- 1 batch pie dough, chilled
- 5-6 stalks rhubarb, washed and thinly sliced
- 3½ cups strawberries, finely diced
- ¾ cups granulated sugar
- ½ cup brown sugar
- ¼ cup cornstarch
- 2 tablespoons all-purpose flour
- ½ teaspoon lemon zest
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon coriander
- 1 egg, lightly beaten
- sugar, for sprinkling
- Preheat your oven to 375 degrees F. Thinly slice your rhubarb and finely dice your strawberries. Place them in a large bowl, and toss with the sugars, cornstarch, flour, lemon zest, cinnamon, vanilla, and coriander. Set aside.
- Remove your chilled pie dough from the fridge and dust your work surface generously with flour. Roll the dough out to about ⅛ inch thick. Using a round cutter (I used a 1½-inch one), cut out the dough into circles. Place half of the circles on your baking sheets lined with parchment paper, then place about 1½ teaspoons of filling on top of each round. Place the other half of the rounds on top, then use a fork to crimp the edges shut. Lightly beat your egg and brush it over the tops of the pies, then sprinkle with sugar. Poke 3 holes in the tops of each pie with a fork, then place in the oven and bake for 20-25 minutes, until golden brown.
- Allow the pies to cool completely before placing in an airtight container and storing for up to 2 days at room temperature. These also freeze well for up to 2 months.