Rex Goliath Strawberry Rhubarb Hand Pies

• 1 package pie crusts frozen 9-inch flat, thawed and unrolled
• 1 pint strawberries berries cut in half
• 2 rhubarb stalks large red, cut into 1-inch chunks
• 1/2 cup sugar plus 2 Tbsp
• 1 tablespoon instant tapioca
• 1 lemon
• 1 teaspoon vanilla extract
• 2 eggs lightly beaten

1. Place strawberries, rhubarb, 1/2 cup sugar, tapioca, zest, and vanilla in a food processor. Pulse a few times until mixture is blended, but still chunky (makes about 2 cups of filling). Preheat oven to 425u0b0F.
2. Place pie crusts on floured work surface. Cut into rounds with a floured 3-inch biscuit cutter or the top of a pint glass.
3. On half the rounds, place 1 Tbsp filling. Brush a small amount of egg around the edge of each filled round.
4. Place an unfilled round on top and crimp the edges using a fork or your fingers. Cut a few small slits in the top of each pie. Brush the top of each pie with egg and sprinkle liberally with sugar.
5. Place pies on a baking sheet lined with parchment paper and freeze for 10 minutes. Bake until golden brown, about 20 minutes.

strawberries berries, red, sugar, tapioca, lemon, vanilla, eggs

Taken from www.yummly.com/recipe/Rex-Goliath-Strawberry-Rhubarb-Hand-Pies-1192760 (may not work)