WINNIE'S MINI RHUBARB & STRAWBERRY PIES
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie's baking. -Shawn Carleton, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Place tapioca in a small food processor or spice grinder; process until finely ground., In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, until strawberries are tender, stirring occasionally, 15-20 minutes. Transfer to a large bowl; cover and refrigerate overnight., Preheat oven to 425°. On a lightly floured surface, roll half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press crust onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough, cutting 6 more circles. Spoon strawberry mixture into muffin cups., Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool. If desired, serve with whipped cream.
Nutrition Facts : Calories 207 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
MINI STRAWBERRY RHUBARB PIES IN MUFFIN TINS
These Mini Strawberry Rhubarb Pies in Muffin Tins are the most delicious and adorable summer treats! This semi-homemade recipe is an easy dessert that will impress all your guests.
Provided by Holly Sander
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Roll out three pie crust (into 12-inch rounds) onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, keeping the top edge of the dough flush with the top of the muffin tin. Repeat with remaining dough to fill all 12 muffin cups.
- Use the remaining dough to create a top lattice crust to cover each pie: use a knife or pizza cutter to cut out ½-inch x 3¼-inch thin strips of dough and set aside. (I gathered the smaller dough scraps together, added about a teaspoon of water and formed a ball of dough. Then dusted it with flour and rolled it out and cut it into strips for the rest of the lattice top.)
- In a large mixing bowl, add rhubarb, strawberries, raw sugar, brown sugar, cornstarch, lemon zest, vanilla, and salt; toss to coat.
- Fill each cup with1/3 cup pie filling.
- Weave the dough strips together to form a lattice top on each pie. Use your fingers to gently connect the lattice crust onto each pie where it meets. (Or for an even quicker topping option mix up a crumble topping like this one.)
- Beat the egg with 1 tsp. water in a small bowl and lightly brush over the top of the dough, then sprinkle with raw sugar.
- Bake 23-25 minutes at 400 degrees. The filling should be bubbling and the crust golden brown.
- Remove from the oven and let cool for at least 15-20 minutes. Then very carefully loosen the edges of each pie with a knife, and gently lift out from the muffin tin. Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 222 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 mini pie, Sodium 149 grams sodium, Sugar 17 grams sugar, UnsaturatedFat 0 grams unsaturated fat
STRAWBERRY-RHUBARB MINI PIES
Treat your family with these strawberry-rhubarb mini pies made using Pillsbury™ pie crusts - a delicious dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h30m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. In bowl, place reserved strawberry juice. In another bowl, mix 1/3 cup of the sugar and the cornstarch; using whisk, beat into reserved strawberry juice. Stir in strawberries and rhubarb.
- Remove pie crusts from pouches; unroll on work surface. Cut three 3 1/2-inch rounds and three 4 3/4-inch rounds from each crust. Firmly press each 4 3/4-inch round in bottom and up side of each of 6 ungreased 6-oz custard cups. Divide strawberry-rhubarb mixture evenly among custard cups.
- Place one 3 1/2-inch round over filling on each. Seal crusts with crimp. Cut slits on top of each. Sprinkle with remaining sugar, dividing evenly among pies. Place custard cups in 15x10x1-inch pan.
- Bake 32 to 36 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 670, Carbohydrate 127 g, Cholesterol 10 mg, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Pie, Sodium 350 mg, Sugar 86 g, TransFat 0 g
MINI STRAWBERRY-RHUBARB PIES
Prepare these Mini Strawberry-Rhubarb Pies for your next dinner party. These Mini Strawberry-Rhubarb Pies are both scrumptious and adorable.
Provided by My Food and Family
Categories Dairy
Time 58m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Process cream cheese, butter and flour in food processor until mixture forms ball. Flatten into disk; wrap in plastic wrap. Refrigerate 20 min. Meanwhile, combine strawberries, rhubarb and granulated sugar; set aside.
- Roll out pastry on lightly floured surface to 1/8-inch thickness. Use 3-inch cookie cutter to cut pastry into 24 rounds, rerolling scraps as necessary. Discard any remaining dough.
- Heat oven to 400ºF. Spoon fruit mixture onto centers of 12 pastry rounds, leaving 1/2-inch border around edges; brush borders with egg. Cover with remaining pastry rounds; seal edges with fork. Cut slits in top crusts; brush with remaining egg. Place on parchment-covered baking sheet; sprinkle with coarse sugar.
- Bake 15 to 18 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.7209 g, Sugar 0 g, Protein 3 g
WINNIE'S MINI RHUBARB & STRAWBERRY PIES
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie's baking.
Provided by The Chef
Categories Main dish
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place tapioca in a small food processor or spice grinder; process until finely ground.
- In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally. Transfer to a large bowl; cover and refrigerate overnight.
- On a lightly floured surface, roll one half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups. Cut 6 more circles with remaining dough. Spoon strawberry mixture into muffin cups.
- Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool.
MINI RHUBARB PIES
Bubbling with rosy rhubarb and scented with orange, these mini pies are an indulgent treat that makes everyone feel like the guest of honor. Cooking in individual pie dishes is a beautiful way to skip the tricky task of gracefully serving a pie, piece by piece. Frozen rhubarb is a great option when you're making a pie and rhubarb is out of season. While it is in season, though, you'll want to take advantage of its abundant ruby stalks and pile it high in every pie. Top each pie with a scoop of vanilla ice cream if you want to really send your guests over the edge.
Provided by Kim
Number Of Ingredients 9
Steps:
- Preheat oven 375 degrees F.
- From each pie crust, cut a small circle to fit as the bottom crust in each of four 5.5'pie plates. Cut long strips out of remaining pie dough about 1/2 an inch in width.
- Chill both while preparing filling.
- In a large bowl, combine rhubarb, sugar, flour, cardamom, nutmeg, orange zest and juice. Stir to distribute ingredients evenly.
- Fill each pie dish with filling, mounding each one full. Using chilled strips, criss-cross them over each pie making a lattice pattern. Trim excess dough from sides of pies and then crimp the edges together.
- Brush outsides of pies with beaten egg. Bake 50 minutes or until crust is golden and filling is bubbling. Let cool and serve.
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- Whisk egg, oil, vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/4 cup of the mixture and combine in a bowl with the remaining 1/4 cup almonds; set aside for the topping.
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- Make a recipe of pie dough enough for a two crust 9-inch pie, such as my Easy Flaky Pie Crust recipe, adding the orange zest to the recipe when you are mixing it. Form the dough into two discs, wrap each disc in plastic wrap, and rest the dough in the refrigerator for at least one hour and up to three days.
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