I love pie you guys. Seriously, I got tons of different varieties here on the blog and I am obsessed with all of them. fruit pies, meringue pies, creamy pudding and cute handmade pies pies- I'm obsessed. I must say though, that fruit pies are my favorite all time. I love a sweet filling and slightly tart with flaky butter crust. One of my all time favorite summer desserts made.
I have not dabbled too cute with these mini versions because usually I'm the pie service for a stay or a gathering at home and I want something that I can slice and serve. For summer gatherings, though I much prefer to bring something that I can throw in a tupper-ware, (now in the back of my stroller) and call it a day. These babies pack so well and require no additional silverware that is perfect for muss no fuss get outside meetings.
I liked the pairing of raspberry and rhubarb filling them. They combo is perfectly tart and perfect fruity- for spring. The key to a thick jam filling that does not get all the liquid and make soggy crust is my favorite pie thickener- instant tapioca. It is seriously the best. They do not receive water at all, but instead have perfectly thick. If you do any cooking with berries (pies, tarts, cobblers, etc.) I really recommend you get some. (If you can not find it at your grocery store, you can get it on Amazon!)
Do not they would be a nice addition to your propagation Memorial Day?
- 2 9-inch Pie crusts -. Refrigerated
- 1½ cup fresh or frozen raspberries
- 1½ cups chopped rhubarb
- ½ cup sugar
- 2 teaspoons vanilla extract
- 2 tablespoons of instant tapioca
- 1 egg (for brushing)
- Prepare two baking sheets with parchment or Silpat, set aside.
- In a medium bowl, add raspberries and break a bit with a large spoon. (You want more than pieces size of a pea, but careful not to make porridge.)
- Add the rhubarb, sugar, vanilla and tapioca. Stir everything and set aside.
- Spread a pie crust to ⅛ inch thick. Stamp out rounds using a biscuit or cookie cutter 3 inch round.
- Roll each round of ⅛ inch thick or stretch your fingers. Scoop 2 tablespoons filling soup in the center of the round of dough. Place another rolled dough circle on top of using the edge of a fork to seal the edges. (If some filling oozes it will be Ok.) Transfer to a baking sheet and repeat with remaining dough.
- When all the dough has been used, stick cookie sheets in the freezer for preheating the oven to 375F.
- beat the egg in a small bowl and brush each with some pie. Sprinkle a little sugar and high and cut slits in the top with a paring knife.
- Bake for 25-30 minutes, or until golden.