For the long weekend we had some family over for a dinner party. I wanted to make a dessert that represented the fleeting end of summer and so, of course, pie was what came to mind. To me, fruit pies are the essence of summer and always help to boost that patriotic spirit. These little hand pies are the perfect, portable package of an endless summer; a delicious mix of sweet strawberries and tart, crisp, rhubarb. While eating these pies your summer can last all year long.
Ingredients
Pie Dough:
16T. Ice cold butter
2 1/2C. AP Flour
3T. Sugar
1t. Salt
2/3C. Ice Water
Begin your dough by cutting the butter into cubes, then return to the fridge to chill while you start the dry ingredients. Put the flour, sugar and salt into your mixer and mix until well combined. Now take your butter from the fridge, with the mixer on low, begin throwing the butter cubes in a few at a time. Let it mix until the butter is the size of peas and the mixture resembles wet sand. Now, with the mixer still on low, pour your ice water slowly into the bowl. A nice, smooth dough will quickly form and then you are done. Pull the dough out of your mixer and form into a rough ball, wrap in plastic wrap and refrigerate while you make your fruit compote.
Ingredients
Fruit Compote:
2C. Rhubarb (about 4-5 stalks)
1 1/2C. Strawberries
1/4C. Water
1/3C. Sugar (or more depending on sweetness of fruit)
4T. Flour
1T. Lemon Zest
1 Egg
Sugar
Begin by slicing your rhubarb and strawberries into manageable pieces. Then simply add your fruit to a pot with the water and 2 tablespoons of the flour. Add all your sugar and begin to cook on medium high heat, let simmer away for about 10 minutes and then check consistency. If your fruit seems too runny add the other 2 tablespoons of flour and bring to a boil to thicken. Lastly, add your lemon zest and take off the heat. Fruit should be soft but still maintain its natural shape. Now, you can remove your dough from the fridge. Generously flour your surface and roll the dough out the about a 1/2 inch thickness. use a large drinking glass or circle cookie cutter to cut out circles of dough. I was able to get about 10 hand pies and used a rather large cutter, lay them on a cookie sheet and fill each with a heaping tablespoon of filling. Fold each pie in half and crimp with you fingers, brush with your egg wash and sprinkle with sugar. Bake at 350 degrees for about 25 minutes or until golden brown. They are wonderful warm with ice cream or just cold as a snack.
