5 Ways to Eat (and Drink) More Rhubarb Right Now

4. Peach-rhubarb hand pies recipe

Peach Rhubarb Hand Pies

Yields 8


  • 2 (9-inch) pie crusts, chilled
  • 1 cup rhubarb, finely chopped
  • 1 cup peaches, finely chopped
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon instant tapioca
  • 1 egg yolk, beaten with a splash of water (for brushing)


  1. Heat the oven to 375 degrees F.
  2. To a medium-size bowl, add the peaches, rhubarb, sugar, vanilla and tapioca. Mix well, and set aside.
  3. Roll both pie crusts to 1/8 inch thick. Stamp out 3-inch rounds using a cookie cutter or a biscuit cutter.
  4. Scoop 2 tablespoons of filling into the centers of half the rounds, and top with the other half of the rounds.
  5. Use the back tines of a fork to seal the edges together all the way around the hand pies.
  6. Brush the top of each hand pie with the beaten egg yolk. Sprinkle a small amount of sugar on top, if desired.
  7. With a paring knife, cut 2 small slits into the top of each pie.
  8. Line 2 baking sheets with parchment paper.
  9. Place the hand pies on the lined baking sheets, and bake for 25 minutes or until golden.

Next: Rhubarb bars


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