Rhubarb pie is a classic summertime treat—tangy, jammy rhubarb paired with sweet apple and tucked into a buttery, flaky crust. In hand-pie form they bake up golden and portable, perfect for sharing or enjoying all to yourself.
I look forward to rhubarb every season—it’s here for a short time and worth using while it’s at its best. This recipe captures that familiar rhubarb pie flavor, shrunk down into easy-to-eat hand pies. Apple adds a touch of sweetness and body without masking the rhubarb’s bright tartness, making these a great alternative to blueberry or cherry fillings.
You don’t need advanced baking skills to make these. Roll the dough, cut circles, spoon in the filling, seal, and bake. They don’t have to be perfect to be delicious, and it’s tempting to grab one straight from the cooling rack.
Table of Contents
- Store bought dough
- Ingredient Notes and Substitutions
- How to Make Rhubarb Pieroos
- Recommended Tools
- Storage and Reheating
- Frequently Asked Questions
- Rhubarb Hand Pies Recipe
Tip From Kevin
Store bought dough
- Refrigerated pie crusts work well if you prefer a shortcut.
- Let the crust sit 10–15 minutes, then roll it slightly thinner so it bakes crisp.
- Cut circles, fill, egg wash, crimp, and score as directed for the best finish.
- Chill assembled pies for about 45 minutes to prevent spreading while they bake.
- Bake at 425°F for 17–20 minutes and watch for browning—check a little early so they don’t overbake.
- Avoid overfilling and make sure edges are sealed to reduce leaking.
Ingredient Notes and Substitutions
(See the recipe card below for exact quantities)
- Rhubarb: Choose firm stalks with a deep red hue for the best flavor. Sugar in the filling balances the tartness.
- Honeycrisp Apple: Adds texture and natural sweetness. Substitute Granny Smith for more tartness or Fuji for a sweeter profile.
- Butter: Used in dough and filling. Keep butter cold for a flakier crust.
- All-Purpose Flour: The reliable base for the dough; it yields a tender crust without being fragile.
- Lemon Juice & Zest: Brightens the filling—fresh lemon is recommended.
- Egg + Water: Make the egg wash to seal edges and give the pies a golden finish.
- Sugar: Granulated sugar is used in dough and filling; sprinkle raw or turbinado sugar on top for sparkle and crunch.
How to Make Rhubarb Pieroos
- Make the dough. Pulse flour, sugar, and salt in a food processor, then add cold butter until the mixture looks like coarse cornmeal. With the motor running, add ice water a little at a time until the dough just comes together. Divide into two discs, wrap, and chill at least 2 hours.
- Cook the filling. In a sauté pan combine rhubarb, diced apple, sugar, lemon zest, lemon juice, and butter. Cook over medium heat until the mixture simmers and thickens but still retains some texture—about 5–6 minutes. Cool completely, then cover and chill.
- Roll and cut. Line baking sheets with parchment. Roll the dough very thin (about 1/16-inch) and cut 16 circles.
- Fill and seal. Brush the edges of half the circles with egg wash, place a heaping tablespoon of filling in the center, top with another circle, and crimp edges with a fork. Repeat.
- Chill before baking. Refrigerate the assembled pies for about 45 minutes to keep their shape while baking.
- Bake until golden. Score a small plus on each top, brush with egg wash, sprinkle with raw sugar, and bake at 425°F for 17–20 minutes, until golden and the filling bubbles through the vents.
Recommended Tools
- Food processor: Makes quick work of the dough.
- Sauté pan: For the rhubarb and apple filling.
- Rolling pin: To roll the dough thin and even.
- Cookie or biscuit cutter: For uniform circles.
- Pastry brush: To apply the egg wash.
Storage and Reheating
Allow hand pies to cool completely before storing. They keep in an airtight container at room temperature up to 2 days or in the refrigerator up to 4 days.
To reheat, use an oven at 350°F for 8–10 minutes or an air fryer for a single pie to restore crispness—avoid the microwave, which softens the crust.
These freeze well: place the pies in a single layer on a parchment-lined sheet to freeze solid, then transfer to a freezer-safe container. Reheat from frozen in the oven until warmed through.
Frequently Asked Questions
If the dough cracks it’s likely too cold. Let it sit at room temperature for 10–15 minutes to soften slightly so it rolls out more easily.
Yes. Chilled filling helps prevent the dough from softening and keeps the filling from spreading while you assemble the pies.
Leaking usually means the edges weren’t sealed well or the pies were overfilled. Brush edges with egg wash, press firmly with a fork, and measure the filling so each pie has the proper amount.
Rhubarb Hand Pies
PrintRecipe
Ingredients
Dough
- 3 2/3 cups all-purpose flour
- 1 cup sugar
- 1 1/2 tsp salt
- 15 tbsp butter cut into 1/2-inch cubes, frozen
- 1/2 cup ice cold water
Filling
- 3 cups rhubarb chopped
- 1 large Honey Crisp Apple diced
- 1 tbsp butter
- 1 1/2 cups sugar
- 2 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
Assembly
- 1 large egg beaten
- 2 tbsp raw finishing sugar
Instructions
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Preheat oven to 425°F.
Dough
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Pulse flour, sugar, and salt in a food processor until combined.
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Add butter and pulse until the mixture resembles coarse cornmeal. With the motor running, drizzle in the ice water and pulse until the dough just begins to hold together.
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Divide dough in half and form each half into a disk.
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Wrap each disk tightly in plastic and chill at least 2 hours.
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Before rolling, let disks soften at room temperature for 15–20 minutes if they are very firm.
Filling
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Cook rhubarb, apple, sugar, lemon zest, and lemon juice with butter in a sauté pan over medium heat until the mixture simmers and thickens, about 5–6 minutes. Keep some texture rather than turning it into a puree.
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Cool completely, then cover and chill.
Assembly
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Line two baking sheets with parchment. Working with one disk at a time, roll dough very thin (about 1/16-inch) and cut 16 circles.
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Brush the edges of 8 circles with beaten egg. Place 1 heaping tablespoon of filling in the center of each. Top with the remaining circles, crimp edges with a fork, and repeat. Chill pies for 45 minutes.
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Score a small + on each top, brush with remaining egg wash, and sprinkle with raw finishing sugar.
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Bake until crusts are golden and filling bubbles through the vents, 17–20 minutes. Let cool completely on a wire rack.
Nutrition
The nutrition information is an estimate from an online calculator and not a substitute for professional advice.
