Description
Delight in these Raspberry Rhubarb Pink Peppercorn Hand Pies featuring a flaky all-butter vodka pie dough infused with fragrant pink peppercorns, filled with a luscious raspberry and rhubarb mixture, and finished with a sweet, tangy glaze. Perfect as a handheld treat or elegant dessert for any occasion.
Ingredients
Pie Dough
- 1 cup unsalted butter, cold and cut into 1/4″ cubes
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 teaspoon freshly ground pink peppercorns
- 1/4 cup ice cold vodka
- 2-4 tablespoons ice cold water
Filling
- 2 cups chopped rhubarb (1/4″-1/2″ chunks)
- 2 cups raspberries
- 1/2 cup sugar
- Zest and juice of 1 whole lemon
- 1 tablespoon tapioca flour
Glaze
- 1 cup powdered sugar
- 2 tablespoons reserved fruit juice from filling (plus more as needed)
Other
- 1 large egg (for egg wash)
- Water (to mix with egg for egg wash and for dough)
Instructions
- Prepare Pie Dough: Cut cold butter into 1/4″ cubes and chill again briefly. In a large bowl or food processor, whisk together flour, sugar, salt, and freshly ground pink peppercorns. Add butter and pulse or cut in until mixture resembles coarse meal.
- Add Liquids: While pulsing or mixing, gently pour in ice cold vodka; then assess dough hydration. Add ice cold water 1 tablespoon at a time if needed, just until dough holds together without overworking or warming the butter.
- Chill Dough: Form dough into two square disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up and develop flavors. Dough can be frozen for up to 2 months.
- Roll and Cut Dough: On a lightly floured surface, roll one dough disk into a rectangle 1/8″-1/4″ thick. Using a ruler and a pizza cutter or knife, cut into 4″ x 3″ rectangles. Gather scraps, re-roll, and cut additional rectangles. Arrange cut rectangles on a lined baking sheet and chill in the refrigerator for 30 minutes. You should have 24 rectangles in total.
- Prepare Filling: In a bowl, mix chopped rhubarb, raspberries, lemon zest and juice, and sugar. Let fruit sit for at least 15 minutes to release juices. Strain out about 1/2 cup fruit juices, set aside 2-3 tablespoons for glaze, then whisk tapioca flour into the remaining juice to form a slurry. Return slurry to fruit mixture and toss to coat evenly.
- Form Hand Pies: Remove dough rectangles from fridge. Spoon 1-2 tablespoons of filling onto each rectangle, leaving a 1/4″ border. Lightly brush edges with cold water, then place another dough rectangle on top. Press edges to seal and crimp edges decoratively with a fork. Repeat for all pies.
- Freeze Hand Pies: Place formed hand pies on a lined baking sheet and freeze for 30 minutes to firm before baking.
- Preheat Oven: Heat oven to 375°F (190°C).
- Egg Wash: Whisk the egg with a little water. Brush the cold hand pies lightly with egg wash to promote golden browning.
- Bake: Bake hand pies for 20-25 minutes until golden brown, rotating the pans halfway through baking. Allow pies to cool while preparing the glaze.
- Prepare Glaze: Sift powdered sugar into a bowl. Gradually whisk in reserved fruit juice 1 tablespoon at a time until glaze reaches a thick but pourable consistency resembling molasses.
- Glaze Hand Pies: Spoon approximately 1 tablespoon of glaze onto each hand pie, smoothing over the crimped edges with the back of a spoon or spatula. Let glaze set before serving.
Notes
- Keep all dough ingredients cold to ensure a flaky crust.
- Adjust the amount of water added to the dough carefully; too much can make the dough tough.
- The pink peppercorns add a subtle aromatic spice and floral note to the crust.
- Tapioca flour creates a glossy filling that holds together without being mushy.
- Freezing the hand pies before baking helps maintain their shape and promotes even baking.
- These hand pies can be stored in an airtight container for up to 3 days or frozen after baking for longer storage.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
