Tag: Hand pies

Friday Finds 6:14:13

1. Honestly Yum

Fig Thyme Cocktail from Honestly Yum, Friday Finds // Serious Crust by Annie Fassler

Luckily enough for this week’s Friday finds, this week I discovered that a blog I love, honestlywtf.com, also has a FOOD blog called honestlyyum.com. So… I’m pretty excited about that (plus it means you can find recipes like this fig thyme cocktail, pictured above).

2. Integrated Stovetop

Integrated Stove, Friday Finds // Serious Crust by Annie Fassler

This integrated stovetop is crazy beautiful and sleek. If I had my dream kitchen, this might be a part of it. Only question: how hot does your counter get?

3. Country Brunch

Country Brunch in Portland, Friday finds // Serious Crust by Annie Fassler

This Country Brunch event is happening next week in Portland, and if you know anything about my city, know this: we love our brunch. This is bound to be super fun, and if you’re 21+ you can enjoy some bloody maries (while watching the bloody mary smackdown).

4. Garlic Scapes

Bok Choy and Garlic Scapes by Ramshackle Glam, Friday finds // Serious Crust by Annie Fassler

Our garlic has just produced scapes, and we’re pretty excited. Coincidence that as soon as they appear, one of my favorite bloggers also does a post about how to use them? I think not.

5. Local Milk

Local Milk, Friday finds // Serious Crust by Annie Fassler

I’ve been checking out this blog, Local Milk, on occasion for a while, but lately have become an avid reader. It’s really lovely, her recipes look AWESOME, thought I haven’t actually made any yet, and her photography is beautiful. I highly recommend taking a look.

6. Rhubarb Cream Cheese Hand Pies

Rhubarb Hand Pies by Smitten Kitchen, Friday finds // Serious Crust by Annie Fassler

As soon as these hand pies popped up on my news feed, I knew I had to make them. I think the plan is to make a date night with my friend Caitlyn, who’s a baker and author of The Salted Peach – she and I can bake while Jonah and her boyfriend, Dylan, clean up after us, and we all get to reap the rewards. Dylan is an awesome photographer (he shot all of the photos for Jonah’s album art), and I’m hoping at some point he can teach me a few food photography tips – he takes all of the photos for Caitlyn’s blog, and they’re absolutely beautiful. Rhubarb season is starting to wind down, so I’m trying to buy it every chance I get, even if it means chopping it up and freezing it for later. I’m sure I’ll be happy I did.

7. Cardamom Cake with Honeyed Apricots

Apricot Cake, Friday finds // Serious Crust by Annie Fassler

My sister recently reminded me about this recipe, which her (and my) friend Blair adapted from Molly Wizenberg. I love all things cardamom, and am probably going to make this cake with the apricots that are currently sitting in my fridge at the bottom of my fruit drawer, probably feeling a little forgotten (and rightfully so, I did forget about them).

Rhubarb Thyme Hand Pies

Rhubarb Thyme Hand Pies

Rhubarb Thyme Hand Pies
Rhubarb Thyme Hand Pies

It’s early spring. Do you know what that means? It means rhubarb. Yep. I couldn’t be more excited. Jonah and I went to the farmer’s market and I picked up about two pounds of the it and I decided to make Rhubarb Thyme Hand Pies. Now, I have only made hand pies once before, and they were delicious. I followed a recipe from the Dahlia Bakery cookbook, so the dough was specifically for hand pies, as was the filling. But I didn’t really have a recipe for these, so I decided to wing it.

Part of my concern with kind of winging it was that the dough would be too delicate and flaky to hold up as a handpie. Second, I worried that the filling, being mostly rhubarb which falls apart as soon as it’s cooked, would be too liquidy, not enough solid. So I did a little research, and while I wasn’t completely happy, it was certainly a first step. I think I made the pies a bit too big. I didn’t really want to do the 3.5 inch circular cookie cutter route (cutout two circles, run milk around the edge of the bottom one, fill inside the milk edge with filling, put another circle on top and seal the edges), so instead I divided my dough into 8 pieces and rolled each one out until it was about 1/4 inch thick. I like the way these are shaped better, a little more rustic seeming, but I do think that they might’ve held up better if I had gone the cookie cutter route. The dough was, as I was concerned about, a little too delicate and started to crumble when you picked it up. And I certainly could’ve put more filling in each pie (the leftover filling is in a tupperware at home, and I’m looking forward to stirring it in with some Greek yogurt for a snack later).

All that being said, they were definitely tasty, and I would recommend them! But hopefully I’ll be trying another batch here soon with a few changes. I’ll let you know how it goes.

Rhubarb Thyme Hand Pies


Pie Crust

2 cups flour
1 cup butter (2 sticks), cold, cut into cubes
1 tsp salt
up to 1/4 cup water

Rhubarb Filling

4 cups rhubarb, in a half inch dice
3/4 cup sugar
1/2 – 1 tsp fresh thyme
Milk for sealing


Pie Crust

In a mixer or a food processor, combine the flour, butter, and salt. If the dough is not coming together, add water, 2 Tbl at a time, until it does. Form dough into two discs, wrap in saran wrap, and refrigerate for at least 1 hour.

Rhubarb Filling

While the dough is refrigerating, put cubed rhubarb, sugar, and thyme into a small saucepan. Over medium heat, cook the rhubarb until it breaks down and simmers for a couple minutes. Allow the filling to cool while the dough finishes up in the fridge.

Preheat your oven to 375 degrees. Divide each disc into 6 even pieces (I only did 4 and the hand pies were too big, in my opinion). On a floured surface, roll each piece of dough into as circular a shape as you can. You’re going to be folding them in half, so even if they’re not so round, symmetrically misshapen is best. Line a baking sheet with parchment paper, and assemble the pies on the baking sheet. What does assembling them entail? Well, dunk your fingers in milk and wet the edge of your circle of dough. Fill half of that circle, inside the milk line, with the rhubarb filling, and fold the opposite side of dough over the filling. Press around the edges, allowing the milk to seal the two sides of the dough together. With a fork, press around the edges, and use a knife to cut three little slits in the top for steam (this way the pies are less likely to explode). I was able to fit 4 on a pan, but because yours will probably be smaller, you may be able to fit 6. Bake for 20-35 minutes or until the dough looks cooked and the edges are golden brown. Allow to cool for about an hour before digging in.