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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
Ingredients
- 3 tablespoons quick-cooking tapioca
- 4 cups sliced fresh strawberries
- 2 cups sliced fresh rhubarb
- 3/4 cup sugar
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 drops red food coloring, optional
- Dough for double-crust pie
- Sweetened whipped cream, optional
Directions
- 1. Place tapioca in a small food processor or spice grinder; process until finely ground.
- 2. 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.
- 3. Preheat oven to 425°. On a lightly floured surface, roll 1 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.
- 4. 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
1 mini pie: 207 calories, 10g fat (6g saturated fat), 27mg cholesterol, 171mg sodium, 27g carbohydrate (11g sugars, 1g fiber), 2g protein.
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