Clarion County Recipe of the Day: Mini Strawberry-Rhubarb Pies

J.C. Taggart

J.C. Taggart

Published June 12, 2017 4:01 am
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A great-tasting summertime dessert!

Mini Strawberry-Rhubarb Pies

Ingredients

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
Pastry for 9″ double-crust pie

Directions

~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 food coloring; bring to a boil. Reduce heat; simmer, covered, 15 to 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 to 15 minutes or until filling is bubbly and crust golden brown. Cool in pan five minutes; remove to wire racks to cool.

~Makes two dozen.

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