Winnies Mini Rhubarb Strawberry Pies Recipes

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MINI STRAWBERRY RHUBARB PIES IN MUFFIN TINS



Mini Strawberry Rhubarb Pies in Muffin Tins image

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

All-purpose flour (for dusting)
2 packages refrigerated pie crust (3 single crusts are needed for this recipe)
1 egg
1 tablespoon raw sugar or granulated sugar
1 pound rhubarb, cut into ½-inch pieces
1 pound strawberries, hulled, and cut into ½ inch thick slices.
½ cup granulated raw sugar
⅓ cup light brown sugar, packed
3 tablespoons cornstarch
zest from 1 lemon
1 teaspoon vanilla extract
1/8 teaspoon salt

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

WINNING RHUBARB-STRAWBERRY PIE



Winning Rhubarb-Strawberry Pie image

While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 8 servings.

Number Of Ingredients 14

1 large egg
4 to 5 tablespoons ice water, divided
3/4 teaspoon white vinegar
2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold lard
FILLING:
1-1/4 cups sugar
6 tablespoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed
3 cups halved fresh strawberries
3 tablespoons butter
1 tablespoon 2% milk
Coarse sugar

Steps:

  • In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.

Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

MINI STRAWBERRY RHUBARB LATTICE PIES



Mini Strawberry Rhubarb Lattice Pies image

Made in muffin cups, our mini strawberry and rhubarb pies capture all the goodness of a country fair. To save time, we used Pillsbury refrigerated pie crusts.

Provided by By Brooke Lark

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
3 cups chopped fresh rhubarb
3 cups fresh strawberries
1 1/2 cups granulated sugar
Juice of 1 lime (1 to 2 tablespoons)
Dash ground ginger
Dash ground cinnamon
1/2 cup cornstarch
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg white, well beaten
1/4 cup turbinado sugar (raw sugar)

Steps:

  • Heat oven to 375°F. Generously spray 6 regular-size muffin cups with cooking spray.
  • In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 7 minutes or until very soft. Add strawberries and granulated sugar; cook until mixture begins to thicken slightly. Remove from heat. Stir in lime juice, ginger and cinnamon.
  • Pour mixture into blender. Add cornstarch; cover and blend with on-and-off pulses until pureed. Set aside.
  • On large cutting board, unroll pie crusts. Cut 3 (4-inch) rounds from each crust. Press rounds into muffin cups, leaving crust edges hanging over sides of cups. With knife, trim crust edge slightly to even out crust hanging over edges.
  • Spoon 1/2 cup strawberry-rhubarb filling into each crust-lined muffin cup.
  • Using pizza cutter, cut remaining pie crust into 42 strips, about 3 inches long and 1/8-inch wide. For each mini pie, weave 8 strips together to create lattice square; cut square with 2 1/2-inch round cutter. Gently place lattice round over top of filling in crust-lined muffin cup. Roll overhanging pie crust edge to meet lattice top.
  • With pastry brush, brush tops of each mini pie with beaten egg white. Sprinkle with turbinado sugar.
  • Bake 25 to 30 minutes or until filling is set and crust is golden brown. Serve warm or cold.

Nutrition Facts : Calories 620, Carbohydrate 110 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 63 g, TransFat 0 g

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