and score some...mini pies!
Aren't these little fellas cute? The lovely L and I discovered these treats a few weeks ago, and ate them right on the spot. They did not disappoint.
Today I decided to share the love so I picked up a blueberry and a strawberry rhubarb mini for S. Who's a lucky boy?
If you are interested in making your very own mini pies, check out this recipe for the strawberry rhubarb variety via The Food Channel.
Ingredients
4 10-inch pie crusts, refrigerated, unbaked
8 cups fresh rhubarb cut in 1/2 inch pieces
1 cup sugar
1/2 cup all-purpose flour
Pinch of cardamom
1/2 teaspoon freshly ground nutmeg
1 tablespoon orange zest
1/4 cup freshly squeezed orange juice
1 egg, lightly beaten
Preheat oven 375˚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 in preheated oven for 50 minutes or until crust is golden and filling is bubbling. Let cool and serve.
Sweet!
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