Apple Rhubarb Hand Pies | Father’s Day
Prep time: 
Total time: 
Serves: 10 or 11 pies
A deliciously sweet and tart hand pie with a creamy fruit filling and buttery, flaky crust.
  • 3 cups/355g rhubarb, sliced (about 4 large stalks)
  • 3 cups/345g apples, small sliced chunks (about 3 medium apples)
  • ¾ cup/172g sugar (use ½ cup if you like the tartness)
  • 1 teaspoon lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 quantity butter pastry or use good quality shop bought
  • 1 egg, beaten for brushing
  • 2 tablespoons coarse sugar for sprinkling
  1. In a medium size pan, add the rhubarb, apples, salt and sugar.
  2. Add a drizzle of water if necessary and heat on medium.
  3. The rhubarb will begin to release liquid and break down.
  4. The apples will soften and the sugar will dissolve.
  5. Heat the mixture till the moisture has evaporated and the it begins to thicken.
  6. This will take about 25-30 minutes.
  7. Once the mixture is thick and spoonable, add the lemon juice, lemon zest and cinnamon.
  8. Place on a plate and chill in the fridge.
  9. Meanwhile make the pastry if you haven't already.
  10. Before the pastry is chilled, divide the dough into 10 balls.
  11. Chill the balls for 15-20 minutes.
  12. Working with one dough ball at a time, roll it out to a 6 inches/15 cm diameter circle.
  13. Place 2 tablespoons of the chilled apple rhubarb mixture on one half of the circle and fold over the other half.
  14. Press out the air and seal the edges with a fork or crimp the edges like a pie.
  15. Place on a tray or plate in the fridge to chill while you make the others.
  16. Repeat with the other dough balls.
  17. While the completed hand pies are chilling, preheat the oven.
  18. At this point the pies can also be frozen.
  19. Preheat the oven to 400℉/200℃.
  20. Line a baking sheet with foil and keep aside.
  21. When the pies have chilled for about 20 minutes, place them on the foil lined baking sheet.
  22. Brush with the beaten egg, sprinkle with coarse sugar and cut 3 vent slits down each pie.
  23. Place the sheet on the bottom rack of the oven and bake for 25 minutes, or until golden brown and bubbly.
  24. Cool on the baking sheet for 5 minutes and then remove to a rack.
  25. Best eaten warm but are great at room temperature and reheated in a toaster oven.
Recipe by Coffee and Crumpets at