Average Rating: 5TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min.
YIELD: 18 mini piesIngredients
- 3 tablespoons quick-cooking tapioca
- 4 cups sliced fresh strawberries
- 2 cups sliced fresh rhubarb
- 3/4 cup sugar
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 drops red food coloring, optional
- Pastry for double-crust pie (9 inches)
- Sweetened whipped cream, optional
Instructions
- 1. Place tapioca in a small food processor or spice grinder; process until finely ground.
- 2. 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.
- 3. 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. Cut 6 more circles with remaining crust. Spoon strawberry mixture into muffin cups.
- 4. 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
1 mini pie: 207 calories, 10g fat (6g saturated fat), 27mg cholesterol, 171mg sodium, 27g carbohydrate (11g sugars, 1g fiber), 2g protein.