Strawberry Rhubarb Hand Pies

This recipe, Strawberry Rhubarb Hand Pies, before the strawberries are gone from the supermarket, try making these hand pies.

Strawberry and Rhubarb Hand Pies Recipe

Strawberry and Rhubarb Hand Pies

¾ cup finely chopped fresh strawberries

¾ cup finely chopped fresh rhubarb

½ cup Splenda or sweetener of your choice

1 Tbsp. tapioca, quick cooking

1 ½ tsp. grated orange peel

2 pie crust, refrigerated

1 egg yolk

1 Tbsp. whipping cream

2 tsp. sugar

 

Heat oven to 375 F.  Line large cookie sheet with parchment paper.  In 2 quart saucepan, mix strawberries, rhubarb, ½ cup sugar, the cornstarch and orange peel.  Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened.  Cool slightly.

Remove pie crusts from pouches; unroll on work surface.  With 2 ½ inch round cookie cutter, 14 rounds from each crust; reroll scraps.  On cookie sheet, place half of the dough rounds 2 inches apart.  Top each with 2 teaspoons fruit mixture.  Brush crust edges with water; top with the remaining dough rounds.  Press edges firmly with fork to seal.  Cut slits in top of each round.

In small bowl, beat egg yolk and whipping cream; brush over tops of pies.  Sprinkle with 2 teaspoons sugar.

Bake 20 to 25 minutes or until lightly browned.  Serve warm or cool.

 

(Recipe for Strawberry Rhubarb Hand Pies, Diabetic Connect, 2015)