Rhubarb Hand Pies

MAKES 6 PIES



8 ounces rhubarb, cut into 1/4-inch pieces
1 small Golden Delicious or other cooking apple peeled and cut into 1/4-inch pieces
1/2 cup plus 2 tablespoons sugar
2 tablespoons unsalted butter
Juice of 1/2 lemon
1 tablespoon all-purpose flour (plus more for rolling)
1 (14.1-ounce) box (2 crusts) rolled pie crusts (such as from Pillsbury)
1 large egg, beaten with 1 tablespoon milk or cream
1/4 teaspoon freshly grated nutmeg

This spring treat is ideal for little hands and can be made with any seasonal fruit.
And if your kids are picky eaters, this pie is a great way to introduce rhubarb,
 an early spring vegetable, into their lives.
As soon as your children begin eating solid food,
start giving them all the vegetables that are in season,
and they'll know better than to turn up their nose if a delicious rhubarb pie crosses their path.
Your likes and dislikes influence your child's eating habits. Think about it!

IN A MEDIUM SAUCEPAN, combine the rhubarb, apple, 1/2 cup of the sugar,
 the butter, and lemon juice.
 Bring to a simmer and cook until the rhubarb begins to break down and the apples have softened,
 6 to 7 minutes.
The filling should be somewhat thick at this point.
Whisk in the flour, bring to a boil for a few seconds,
and then scrape the filling into a bowl and let cool completely.
 Preheat the oven to 400°F.
On a lightly floured work surface, roll out the crusts to about a 1/8-inch thickness.
Cut out 6 (6-inch) circles -—a small plate works well as a template.
Drop a dollop of the filling in the center of each round and brush the perimeter with the egg wash.
Fold the rounds in half to seal in the filling, press out any air bubbles, and crimp decoratively.
Put the filled hand pies on a parchment-lined baking sheet.

In a small bowl, combine the remaining 2 tablespoons sugar and the nutmeg.
Brush the hand pies with some egg wash and sprinkle with the sugar mixture.
Prick the top of each with a fork.
Bake until golden on the top and bottom and the filling is bubbly, about 18 minutes.
Cool on a wire rack and serve warm or at room temperature.

 FARMHOUSE RULES 50


8 ounces rhubarb, cut into 1/4-inch pieces 1 small Golden Delicious or other cooking apple peeled and cut into 1/4-inch pieces 1/2 cup plus 2 tablespoons sugar 2 tablespoons unsalted butter Juice of 1/2 lemon 1 tablespoon all-purpose flour (plus more for rolling) 1 (14.1-ounce) box (2 crusts) rolled pie crusts (such as from Pillsbury) 1 large egg, beaten with 1 tablespoon milk or cream 1/4 teaspoon freshly grated nutmeg This spring treat is ideal for little hands and can be made with any seasonal fruit. And if your kids are picky eaters, this pie is a great way to introduce rhubarb, an early spring vegetable, into their lives. As soon as your children begin eating solid food, start giving them all the vegetables that are in season, and they'll know better than to turn up their nose if a delicious rhubarb pie crosses their path. Your likes and dislikes influence your child's eating habits. Think about it! IN A MEDIUM SAUCEPAN, combine the rhubarb, apple, 1/2 cup of the sugar, the butter, and lemon juice. Bring to a simmer and cook until the rhubarb begins to break down and the apples have softened, 6 to 7 minutes. The filling should be somewhat thick at this point. Whisk in the flour, bring to a boil for a few seconds, and then scrape the filling into a bowl and let cool completely. Preheat the oven to 400°F. On a lightly floured work surface, roll out the crusts to about a 1/8-inch thickness. Cut out 6 (6-inch) circles -—a small plate works well as a template. Drop a dollop of the filling in the center of each round and brush the perimeter with the egg wash. Fold the rounds in half to seal in the filling, press out any air bubbles, and crimp decoratively. Put the filled hand pies on a parchment-lined baking sheet. In a small bowl, combine the remaining 2 tablespoons sugar and the nutmeg. Brush the hand pies with some egg wash and sprinkle with the sugar mixture. Prick the top of each with a fork. Bake until golden on the top and bottom and the filling is bubbly, about 18 minutes. Cool on a wire rack and serve warm or at room temperature. FARMHOUSE RULES 50