Mini Rhubarb Pies Cinnamon and Sugar

The Fledgling Mini rhubarb meringue pies

While the dough is resting, make the hand pie filling. In a medium pot, mix together the strawberries, rhubarb, sugar, jam, liqueur, salt, zest, and cinnamon. Over medium-high heat, bring the filling to a boil. Then lower the heat and let the filling simmer until the fruit is soft and the liquid has reduced, about 20 minutes.

Mini StrawberryRhubarb Pies Recipe EatingWell

Put them together and bake! Preheat oven to 375°F. Line 1-2 large cookie sheets with parchment paper or silicone baking mats. Place a dough round onto lined cookie sheet, pile about 1c of filling into the center, leaving a couple of inches of dough around the edges. Fold edges of dough into the center.

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To Make the Pie Crust: Preheat oven to 425 °F. Grease a 12 cavity muffin tin very well and set aside. In a large bowl, combine flour and salt and stir together. Add solid coconut oil to flour.

Mini Rhubarb Pies Cinnamon and Sugar

Preheat the oven to 170°C (fan assisted, 190°C non fan) and spray two 12 hole shallow bun tins with oil. Unroll the 375g ready rolled shortcrust pastry. Using a 3"/7.5cm fluted cutter, cut as many circles into the pastry as you can. Gently lift the circles from the pastry and place them into the oiled tin.

Mini Rhubarb Pies Cinnamon and Sugar

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.

Mini Strawberry Rhubarb Pies All Things Mamma

Crumble. 1/2cup flour. 1/2cup brown sugar. 1/4cup Butter melted. Instructions. Preheat oven to 450 degrees Fahrenheit. Take one piece of pie dough at a time and roll it out until it is about 1.5" larger than your pie plate (keep the rest of the pie dough covered under plastic wrap so that it doesn't dry out).

Mini Rhubarb Pies Cinnamon and Sugar

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.

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Add the strawberries, sugar, vanilla and cornstarch to a bowl and stir to combine. Set aside. Preheat oven to 375ºF. Lightly grease a muffin pan. On a lightly-floured surface, roll out one disk until it is 1/8 inch-thick. Use a 4-inch biscuit cutter to cut out circles of dough. Re-roll any scraps to make more circles.

Strawberry Rhubarb Mini Hand Pies recipe from

Preheat oven 375 degrees 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.

Mini Rhubarb Pies Cinnamon and Sugar

Use mini cookie cutters to stamp out shapes for the lid. Arrange the shapes on top of the filling. Transfer the pies to the freezer for at least 15 to 20 minutes, preferably overnight. After the pies have frozen, preheat the oven to 425 (F). Place a baking sheet on the center rack of the oven.

Winnie’s Mini Rhubarb & Strawberry Pies Recipe Rhubarb recipes

Set aside. ¾ cup fresh strawberries, ¾ cup fresh rhubarb, 1 tablespoon cornstarch, ¼ cup granulated sugar, 1 teaspoon vanilla paste or extract. Roll out the pie crust into ⅛" thick and cut out four 6-inch rounds. Use the scraps and re-roll to get another round, if needed. Transfer them to a parchment lined baking sheet.

Mini Rhubarb Pies Cinnamon and Sugar

Preheat oven to 425 degrees. Step 1: Add the berries and rhubarb to a large mixing bowl. Step 2: Combine flour, cornstarch, sugar, and vanilla, with the strawberries and rhubarb. Stir and set aside. Step 3: Unroll the crust on a piece of parchment paper and use a round cookie cutter to circles in the pie dough.

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Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly. 2. Remove pie crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 14 rounds from each crust; reroll scraps. On cookie sheet, place half of the dough rounds 2 inches apart.

Mini Rhubarb Pies Cinnamon and Sugar

Chill in the freezer for 20 minutes. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Prepare to fill: Whisk together sugar, corn starch, and salt in a large bowl. Add sliced strawberries, rhubarb, lemon zest, and lemon juice to sugar mixture and toss together just until combined.

Mini Strawberry Rhubarb Pies Marriage & Laughter

1. Heat oven to 375°F. Generously spray 6 regular-size muffin cups with cooking spray. 2. 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.

Not So Humble Pie Strawberry Rhubarb Mini Pies

Instructions. Preheat oven to 350F. Grease 2 mini cocottes or mini pie pans. In a large bowl, mix strawberries, rhubarb, sugar and cornstarch. Cut 2 round circles for bottom of pie crust, big enough to fit into bottom and come up around sides of pan. Press rounds into bottom of pans to form bottom pie crusts. Use remaining dough to make strips.