RHUBARB COMPOTE - Chop the rhubarb into 1/2-inch pieces

Combine the water and sugar in a 3-quart saucepan and caramelize until it is golden brown color

Add the chopped rhubarb and stir until the caramelized sugar is melted and the rhubarb is completely cooked

Place the cooked rhubarb is medium sized bowl.  Cool to room temperature and refrigerate until ready to use.

PIE DOUGH - Place dough dry ingredients in a large bowl and whisk to combine.

Add chilled butter to dry ingredients

Press the butter pieces into flat quarter-sized pieces

Add the ice water and toss it into the dough until the dough looks shaggy

Fraisage the dough by smearing it up the sides of the bowl. This step creates the buttery layers.

Roll dough into rectangular shape and cut into two equal pieces.  Refrigerate for at least 1 hour and up to 2 days.

MASCARPONE FILLING - Place mascarpone, lemon zest and sugar in a bowl. Beat with handheld mixer until combined.

Add the egg yolk and beat it into the mascarpone mixture with handheld mixer until smooth and creamy

Refrigerate the mascarpone filling until ready to make the hand pies.

Roll our the dough to 1/8-inch thickness

Cut the dough into 3-inch squares

Place mascarpone and rhubarb compote in center of dough

Brush the edges of the bottom piece with egg wash, place second dough square on top and crimp the edges.

Brush the top with egg wash and sprinkle turbinado sugar on top.  Bake the pies at 400°F for 18-20 minutes

The hand pies are done when they are dark brown and risen in height


Make these delicious hand pies and tag me on social media @bakesbybrownsugar