Ever since making that quiche right below, I’ve had pie on my mind. Same problem though– quantity. I never want to make a whole one because it has to be eaten right away (not that I have any trouble doing that, if I don’t mind the terrible bloat later). So, I decided to stretch a pie crust and make tons of mini ones, which are good for giving away or freezing to eat later. Since springtime is drawing to an end, I decided to go with fruits in season– strawberry and rhubarb, especially since it will be ages before I see rhubarb again in the supermarket. I also added in some candied ginger, which gave the sweetness of these little guys a nice bite. And, since I only had one pie crust on hand, I decided to make a streusal topping to stretch the dough to make even more pies. The results were really yummy, and probably a lot easier… I can’t imagine making laticed tops for these guys (I mean, they weren’t just made in muffin tins, but MINI muffin tins)…
Mini Strawberry Rhubarb Pies
• 3 cups strawberries, diced (or quartered if they are tiny)
• 2-3 stalks of rhubarb, diced
• 1/3 cup granulated sugar (I used 1/2 cup, but you can definitely reduce)
• 2 tsp. lemon juice
• 2 tbsp. cornstarch
• 2-3 tbsp. minced candied ginger
• 1/2 cup old-fashioned oats
• 1/4 cup flour
• 1/4 cup brown sugar
• 2-3 tbsp. cold unsalted butter, cubed
• 3 tbsp. almonds, pecans, or walnuts, roughly chopped
• dash of ground cinnamon
And of course, your favorite pie crust recipe
(which is best to make the night before to chill in the fridge and have ready to take out!)
(1) In a large bowl, combine the strawberries, rhubarb, lemon juice, sugar, ginger, and cornstarch, and let it macerate for 20 minutes or so, like this:
(2) While that’s turning into magic, prepare the streusal topping, which is super easy. Just throw the ingredients into a food processor and pulse until course crumbs form. Store the mixture in the fridge until ready to use, so that the butter won’t melt.
(3) Next, take out your pie crust and roll it out onto a floured surface very thinly. Lightly coat a mini muffin tin with cooking spray and set aside. Use a shot glass to cut circles of dough out, then press them into the cups of your muffin tin. If you make any holes (none of us are perfect here), just cover them up with some extra dough.
(4) Spoon about a tablespoon of the strawberry filling into each cup. Since the mixture will flatten greatly while baking, don’t worry about overflowing the cups a bit, like this:
(5) Next, take the streusal topping out of the fridge and generously sprinkle it on to, like this:
(6) Bake in the oven at 400 F for 15–20 minutes, rotating halfway through, until the crust is golden and the filling bubbly. Allow the pies to cool completely before removing from the pan, then use a butter knife to pop each one out. Serve and enjoy, or freeze a few for another time… this recipe makes a lot!