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)
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