- 3 tablespoons quick-cooking tapioca
- 4 cups sliced fresh strawberries
- 2 cups sliced fresh rhubarb
- 3/4 cup sugar
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 drops red food coloring, optional
- Pastry for double-crust pie (9 inches)
- 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 peel, 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. Repeat 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. Yield: 2 dozen.
Reviews forWinnie's Mini Rhubarb & Strawberry Pies
"Delicious pies. The perfect combination of sweet and tart. I have used this recipe for years but make a double crust 9" pie. The only change is adding 1 T of butter to the filling before I add the top crust. This is the perfect summer time pie and my go to recipe when I can get fresh rhubarb and strawberries. Another delicious option is to make a crumb topping. I line a 9" pie plate with pie crust and fill with the strawberry rhubarb mixture. In a bowl I mix 1/2 c granulated sugar, 1 c flour, 1/4 tsp cinnamon and a dash of nutmeg. Cut in 1/2 cup of cubed cold butter. Mix till texture is crumb like. Spread over pie filling. Cover edges with foil and bake at 400 for 25 minutes. Reduce temperature to 350, remove foil and continue baking about 15 minutes or till top is golden brown. I promise this pie will get lots of compliments."
"These were simple to make and my children are devouring them."
"Wow--I can't say enough about this recipe. I used raspberries instead of strawberries and it was absolutely delicious. I like the concept of the "mini-pie" --just enough to satisfy your sweet tooth. They are easy to prepare and a great way to use rhubarb. When I finally found some I bought a lot and chopped and froze it. Now I can make these all spring and summer long."
"I made this recipe and I found this pie to be a keeper! I did not have rhubarb available, so I used about 1/2 cup frozen whole cranberries I'd had on hand with the strawberries. I also used 1 Tbsp. of grated bottled orange peel. I also omitted the salt. I DID cook the berries with 1 Tbsp. lemon juice and 3/4 cup water. I used a regular 9" single pastry shell and made a crumb topping for the pie. I baked the pie for 35 to 45 minutes on a 400O F. oven setting. The pie came out great! I didn't refrigerate the filling-I just bakedthe pie! Thank you, Shawn Carleton for sharing this recipe! delowenstein"
"I wish I could give this recipe 10 stars, it's that delicious. This reminds me of the pies my grandmother would make for me and my sisters."