Everyone has those old standby recipes that they have been using for years, rarely ever changing anything about them. My hand pie recipe is like that—I always make them with apples, and if I’m feeling really crazy, maybe cherries.
With this week's Vintage Recipe Remix challenge, I decided it was the perfect time to freshen up my hand pie recipe with some great spring harvest finds. I am so excited that it is finally strawberry season, and decided to pair some strawberries with some really great rhubarb that I found.
These turnovers are always something that I turn to when I am looking for something quick and delicious to make for friends and family.
The sweetness of the strawberries pairs great with the tanginess of the rhubarb. This combo is definitely one that I am going to add into my regular turnover repertoire.
One of the best things about the spring harvest season is finding ways to incorporate bright and fresh ingredients into your kitchen.
You can use your favorite pie dough, or to simplify things, you can also use store-bought crust.
I like to brush the surface with egg wash and sprinkle with Sugar in the Raw for added texture.
Don’t forget to add vent holes in the top so the turnovers don’t have a blow-out in the oven!
Strawberry Rhubarb Hand Pie Filling
- 1 tablespoon butter
- 4 cups strawberries
- 3 cups rhubarb
- 4 tablespoons brown sugar
- 1 tablespoon lemon juice
- Pinch of salt
- Melt the butter in a medium skillet over medium-high heat, then add the strawberries, rhubarb, brown sugar, lemon juice, and salt.
- Cook until the rhubarb is soft, but not mushy—10 to 15 minutes.
- Set the mixture aside to allow it to cool, then fill the hand pies with it.