2 tbsp unsalted butter
1 pound rhubarb, sliced
2/3 cup sugar
1 tbsp rice wine vinegar
1/2 tsp lemon juice
1/4 tsp salt
Two recipes pie dough (5 cups flour)
Cream or Half & Half
Course sugar
Rhubarb Filling
Melt butter in a medium saucepan. Add the rhubarb and cook on medium-low heat until soft and broken down. Stir in sugar, vinegar, lemon juice, and salt. Cook for an additional 3 minutes. Let cool to room temperature before using.
Hand Pies
Roll chilled pie dough out in a rectangle shape on a floured surface to approximately 1/8 inch thick. Cut dough into forty 4-inch squares, re-rolling if necessary.
Top half the squares with a spoonful of the rhubarb filling. Cover with another pie dough square and gently pinch the edges together. Use the tines of a fork to seal further and to create a fluted edge. Cut a small X-shaped slit on the top of each pie with a paring knife.
Use a pastry brush to brush with heavy cream or Half & Half and sprinkle with coarse sugar.
Preheat oven to 350°.
Chill in freezer for 10 minutes before baking. Bake for 25 to 35 minutes until dark golden.
These are wonderful frozen, and baked directly out of the freezer.
2020