MINI STRAWBERRY RHUBARB LATTICE PIES
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
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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