MINI STRAWBERRY RHUBARB LATTICE PIES

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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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