Last weekend, I had the most amazing dinner at Nick and Toni’s in East Hampton. The food was actually better than the hype! I loved the locally sourced and organic menu, the bustling scene, and the celebrity spotting at nearby tables. My favorite part of the meal was the dessert and the highlight was their strawberry and rhubarb hand pies. I loved it so much I decided to make my own at home. It just so happens that strawberries are in season so I was able to buy freshly picked ones at the Union Square Greenmarket. You won’t believe how different these strawberries taste from the ones you buy at the supermarket. They are smaller but packed with so much more sweetness. Strawberries and rhubarb make the perfect pairing because rhubarb is tart so you have the perfect sweet/tart combo. I love making hand pies because it’s an easy recipe to make and it takes very little time compared to other desserts. Also, I try to tell myself that eating fruit is good for me, right?
- 1 cup rhubarb, chopped into 1/4″ pieces
- 1 pint strawberries, hulled and chopped
- 2 tablespoons cornstarch
- 2 tablespoons honey
- 1 tablespoon orange zest
- 1 package of store bought pie dough
- 1 egg, beaten
- 2 tablespoons sugar
- Preheat oven to 375 degrees. Combine the first 5 ingredients in a medium pot and bring to a boil. Let it cool.
- Roll out the cold dough onto a floured surface. Using a 4 inch circular cookie cutter, cut out the pie dough. Place the cut-out pie doughs on a baking sheet with parchment paper.
- Place a dollop of the strawberry mixture in the center of one cut-out pie dough. Brush the egg wash onto the edges of the pie dough. Place another piece of pie dough on top. Crimp the edges with a fork. Using a pairing knife, make a cross on the top to create a vent. Brush the egg wash on top of the pie and sprinkle a little bit of sugar on top.
- Continue with the rest of the hand pies and bake for 15 – 20 minutes or until the tops are golden brown.
- I like to serve the hand pies a la mode with vanilla ice cream.