Mini Strawberry Hand Pies Recipes
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.
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 HAND PIES
I got this on a web site: http://www.fromcalculustocupcakes.com/mini-strawberry-hand-pies/ They both look and sound delicious, and pretty easy to make. I am sharing it with you; although it is not likely a new idea, I haven't seen one using this "Strawberry Butter". It sounds a lot like jam...but you know when you say "the same,...
Provided by Amy Alusa
Categories Pies
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- 2. Cut pie crust into 7 4 inch circles. Place 1½ tsps. of strawberry butter in the center of each circle. Moisten edge of the circle and fold over. Crimp edges with the tines of a fork. Place on prepared baking sheet.
- 3. Mix egg yolk with 1 tsp. water. Brush over pies. Sprinkle with sugar. Cut a small slit in each pie to vent, or cut tiny crows feet. Bake for approximately 10 minutes or until golden brown and filling is bubbly.
- 4. Slow Cooker Strawberry Butter
- 5. Put strawberries into a slow cooker. Cook on high approximately 2 hours. With a spoon, break the berries apart if they are still intact. Stir in sugar. Cook on high another 2 hours, stirring occasionally. Refrigerate
MINI STRAWBERRY PIES
These freeform pies are a fun way to learn to decorate with pie dough-and their cute look is super easy to achieve! Focus on keeping the bases of the tarts similar in size, so they bake and brown evenly. Sparkling sugar gives the edges of the crust a beautiful glisten, but turbinado sugar or granulated sugar will work in its place.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h5m
Yield Makes 10 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll out each sheet of puff pastry to flatten slightly and lengthen to be about 10-by-12-inches. By hand, cut 5 strawberry shapes with a paring knife from each sheet. They should be about 3 1/2 inches at the widest (top portion), and about 3 inches long. Reserve the scrap pieces of dough off to the side.
- Transfer the dough to the prepared baking sheets. Poke holes in the center portion of the dough with a fork (don't dock the outer 1/2 inch all the way around).
- In a medium bowl, stir the sugar, cornstarch and nutmeg together to combine. Add the strawberries, and toss well until they are evenly coated.
- Arrange the strawberries in the center portion of the dough, overlapping to fit as many as you comfortably can while keeping them in an even, fairly flat layer. Leave the outer 1/2 inch of dough around the outside edge uncovered.
- In a small bowl, whisk the egg and water to combine. Use the tip of a paring knife to cut pieces from the remaining scrap dough to emulate the tops of the strawberries. Don't worry if they're all different-so are real strawberries! Use a small amount of the egg wash to attach the stems to the top portion of each pastry, overlapping a portion of the strawberries.
- Brush the egg wash on all of the exposed crust and garnish generously with sparkling or sanding sugar.
- Bake until the strawberries are tender and the crust is deeply golden brown, 13 to 15 minutes. Cool at least 10 minutes before serving.
MINI STRAWBERRY HAND PIES
I was looking for an easy and simple recipe to use up some strawberries that I had. Made with only 4 ingredients. Serve as-is or top with a powdered sugar and milk glaze.
Provided by Yoly
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Bring pie crust to room temperature. Place strawberries in a bowl and sprinkle with sugar. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Roll out pie crust. Use a 4-inch pastry cutter to cut out 6 rounds.
- Divide strawberries equally amongst the 6 rounds. Wet fingers with water and run them along the edges of each round. Fold rounds in half and press edges together using the tines of a fork until sealed. Transfer to the prepared baking sheet. Brush with beaten egg and cut a small slit in each pie.
- Bake in the preheated oven until lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 21 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 180.6 mg, Sugar 5.5 g
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- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, rhubarb, 1/2 cup sugar, the cornstarch and orange peel. Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly.
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