Winnies Mini Rhubarb Strawberry Pies Recipes

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STRAWBERRY-RHUBARB MINI PIES



Strawberry-Rhubarb Mini Pies image

Treat your family with these strawberry-rhubarb mini pies made using Pillsbury™ pie crusts - a delicious dessert.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 1h30m

Yield 6

Number Of Ingredients 5

2 cups frozen strawberries, thawed, drained, juice reserved
1 cup sugar
2 tablespoons cornstarch
3 cups frozen chopped rhubarb, partially thawed
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 450°F. In bowl, place reserved strawberry juice. In another bowl, mix 1/3 cup of the sugar and the cornstarch; using whisk, beat into reserved strawberry juice. Stir in strawberries and rhubarb.
  • Remove pie crusts from pouches; unroll on work surface. Cut three 3 1/2-inch rounds and three 4 3/4-inch rounds from each crust. Firmly press each 4 3/4-inch round in bottom and up side of each of 6 ungreased 6-oz custard cups. Divide strawberry-rhubarb mixture evenly among custard cups.
  • Place one 3 1/2-inch round over filling on each. Seal crusts with crimp. Cut slits on top of each. Sprinkle with remaining sugar, dividing evenly among pies. Place custard cups in 15x10x1-inch pan.
  • Bake 32 to 36 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 670, Carbohydrate 127 g, Cholesterol 10 mg, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Pie, Sodium 350 mg, Sugar 86 g, TransFat 0 g

WINNIE'S MINI RHUBARB & STRAWBERRY PIES



Winnie's Mini Rhubarb & Strawberry Pies image

Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie's baking. -Shawn Carleton, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 18 servings

Number Of Ingredients 11

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
Sweetened whipped cream, optional

Steps:

  • Place tapioca in a small food processor or spice grinder; process until finely ground., 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., 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. Repeat with remaining dough, cutting 6 more circles. Spoon strawberry mixture into muffin cups., 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 : Calories 207 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

WINNIE'S MINI RHUBARB & STRAWBERRY PIES



Winnie's Mini Rhubarb & Strawberry Pies image

Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie's baking.

Provided by The Chef

Categories     Main dish

Number Of Ingredients 10

3 tablespoons quick-cooking tapioca
4 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
¾ cup sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
3 drops red food coloring, optional
Pastry for double-crust pie (9 inches)

Steps:

  • Preheat oven to 425°. Place tapioca in a small food processor or spice grinder; process until finely ground.
  • 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, 15-20 minutes or until strawberries are tender, stirring occasionally. Transfer to a large bowl; cover and refrigerate overnight.
  • On a lightly floured surface, roll one half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups. Cut 6 more circles with remaining dough. Spoon strawberry mixture into muffin cups.
  • Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool.

GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 21

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Steps:

  • Crust Preparation:
  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.
  • Filling Preparation:
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

MINI STRAWBERRY RHUBARB LATTICE PIES



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

STRAWBERRY RHUBARB PIE RECIPE BY TASTY



Strawberry Rhubarb Pie Recipe by Tasty image

Here's what you need: rhubarb, strawberry, sugar, cornstarch, salt, pie dough, whipped cream

Provided by Matthew Johnson

Categories     Bakery Goods

Yield 6 servings

Number Of Ingredients 7

3 cups rhubarb, chopped
3 cups strawberry, quartered
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 package pie dough
whipped cream, to garnish

Steps:

  • In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
  • Line a pie tin with the pie dough.
  • Preheat the oven to 375°F (190°C).
  • Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
  • Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
  • Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
  • Let cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 302 calories, Carbohydrate 55 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 28 grams

MINI STRAWBERRY-RHUBARB PIES



Mini Strawberry-Rhubarb Pies image

Prepare these Mini Strawberry-Rhubarb Pies for your next dinner party. These Mini Strawberry-Rhubarb Pies are both scrumptious and adorable.

Provided by My Food and Family

Categories     Dairy

Time 58m

Yield 12 servings

Number Of Ingredients 8

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/2 cup butter, cut up, softened
1-1/2 cups flour
3/4 cup finely chopped fresh strawberries
1/2 cup finely chopped fresh rhubarb
1/4 cup granulated sugar
1 egg, beaten
2 Tbsp. coarse sugar

Steps:

  • Process cream cheese, butter and flour in food processor until mixture forms ball. Flatten into disk; wrap in plastic wrap. Refrigerate 20 min. Meanwhile, combine strawberries, rhubarb and granulated sugar; set aside.
  • Roll out pastry on lightly floured surface to 1/8-inch thickness. Use 3-inch cookie cutter to cut pastry into 24 rounds, rerolling scraps as necessary. Discard any remaining dough.
  • Heat oven to 400ºF. Spoon fruit mixture onto centers of 12 pastry rounds, leaving 1/2-inch border around edges; brush borders with egg. Cover with remaining pastry rounds; seal edges with fork. Cut slits in top crusts; brush with remaining egg. Place on parchment-covered baking sheet; sprinkle with coarse sugar.
  • Bake 15 to 18 min. or until golden brown.

Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.7209 g, Sugar 0 g, Protein 3 g

STRAWBERRY RHUBARB PIE



Strawberry Rhubarb Pie image

This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.

Provided by Florence Fabricant

Categories     pies and tarts, dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups rhubarb in one-inch pieces, about one pound
3 cups strawberry halves
1 cup sugar
3 tablespoons ''minute'' tapioca
3 tablespoons unsalted butter
2 ½ cups all-purpose flour, plus more for dusting
½ teaspoon salt
¾ teaspoon sugar, plus extra for sprinkling
15 tablespoons unsalted butter (almost 2 sticks), very cold and cut into 1/4-inch cubes
½ cup ice-cold water
1 tablespoons milk

Steps:

  • Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 30 minutes. When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
  • If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
  • Preheat oven to 425.
  • Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.
  • Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 8 grams, Carbohydrate 64 grams, Fat 27 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 153 milligrams, Sugar 29 grams, TransFat 1 gram

MINI STRAWBERRY HAND PIES



Mini Strawberry Hand Pies image

I was looking for an easy and simple recipe to use up some strawberries that I had. Made with only 4 ingredients. Serve as-is or top with a powdered sugar and milk glaze.

Provided by Yoly

Time 40m

Yield 6

Number Of Ingredients 4

½ (15 ounce) package refrigerated pie crust
1 cup diced fresh strawberries
2 tablespoons white sugar
1 large egg, beaten

Steps:

  • Bring pie crust to room temperature. Place strawberries in a bowl and sprinkle with sugar. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Roll out pie crust. Use a 4-inch pastry cutter to cut out 6 rounds.
  • Divide strawberries equally amongst the 6 rounds. Wet fingers with water and run them along the edges of each round. Fold rounds in half and press edges together using the tines of a fork until sealed. Transfer to the prepared baking sheet. Brush with beaten egg and cut a small slit in each pie.
  • Bake in the preheated oven until lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 21 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 180.6 mg, Sugar 5.5 g

MINI STRAWBERRY RHUBARB TARTS



Mini Strawberry Rhubarb Tarts image

We spooned rhubarb-strawberry mixture into Pillsbury pie crust-lined muffin cups to create our mini Strawberry Rhubarb Tarts.

Provided by Brooke Lark

Categories     Dessert

Time 55m

Yield 9

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon butter
1 1/2 cups very finely chopped fresh rhubarb
2 cups very finely chopped fresh strawberries
1 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2/3 cup whipped cream or topping
9 small strawberries for garnish

Steps:

  • Heat oven to 400°F. Spray 9 regular-size muffin cups with cooking spray.
  • On large cutting board, unroll pie crust. Using 2-inch round cutter, cut pie crust into 9 rounds. Press each round into bottom of muffin cup.
  • In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until slightly softened. Reduce heat to medium. Add strawberries, sugar, cinnamon, vanilla and almond extract; cook about 10 minutes, stirring every minute to keep mixture from burning on bottom of skillet, until mixture is the thickness of strawberry preserves.
  • Spoon 2 tablespoons rhubarb-strawberry mixture into each crust-lined muffin cup.
  • Bake 15 to 20 minutes or until edges of crust are light golden brown. Remove from muffin cups to cooling rack. Cool about 15 minutes.
  • To serve, top each tart with whipped cream. Garnish with fresh strawberries.

Nutrition Facts : ServingSize 1 Serving

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From aol.com


STRAWBERRY RHUBARB PIE (OLD FASHIONED RECIPE) - CLEVERLY SIMPLE
2019-05-23 Remove the green leaves and slice the rhubarb into ½ inch pieces. Combine the rhubarb, strawberries, sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl. Mix well. Preheat your oven to 425˚ F. Remove the dough discs from the refrigerator and roll the larger one out into a 12 inch circle.
From cleverlysimple.com


PIONEER WOMAN RHUBARB PIE: HOW TO MAKE IT + REVIEW | TASTE OF …
2022-06-08 You’ve probably heard of the classic strawberry rhubarb pie, but if you love rhubarb, it deserves the spotlight! How to Prepare Rhubarb for Pie. Rhubarb famously has poisonous leaves. To prepare for cooking, remove any leaves and the bottom end of the stalk. Rinse well to remove dirt, using a vegetable scrubber if needed. Pat dry. Pare away ...
From preprod.tasteofhome.com


MINI RHUBARB PIES - CINNAMON AND SUGAR
2020-08-18 Preheat oven 375 degrees F. From each pie crust, cut a small circle to fit as the bottom crust in each of four 5.5’pie plates. Cut long strips out of remaining pie dough about 1/2 an inch in width. Chill both while preparing filling. In a large bowl, combine rhubarb, sugar, flour, cardamom, nutmeg, orange zest and juice.
From cinnamonsugarandalittlebitofmurder.com


CUTE MINI STRAWBERRY RHUBARB TARTS - LIVING SWEET MOMENTS
2017-04-24 Let them cool to room temperature. In a saucepan, place the rhubarb, strawberries, sugar and orange juice and bring to a boil over med/high heat. Once the mixture boils, turn down the heat and simmer. Combine the cornstarch and water into a slurry, and then add to the simmering rhubarb mixture.
From livingsweetmoments.com


THE BEST STRAWBERRY RHUBARB PIE | MEL'S KITCHEN CAFE
2021-09-02 In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture will start to turn thick and syrupy as it is stirred. Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges. Pour the strawberry/rhubarb mixture evenly in the crust. In a small bowl, combine the flour and brown sugar.
From melskitchencafe.com


MILE-HIGH MINI STRAWBERRY PIES RECIPE | SOUTHERN LIVING
Step 9. Mega Strawberry Pie: Preheat oven to 425°. Reduce 1/4 cup powdered sugar to 2 Tbsp. and piecrusts to 1/2 (1-oz.) package. Sprinkle surface with 2 Tbsp. powdered sugar. Roll 1 piecrust into an 11-inch circle on prepared surface. Fit piecrust, sugar side down, in a 9-inch pie plate; fold edges under, and crimp.
From southernliving.com


RHUBARB MUFFINS (WINNIE'S) - JUST NORTH OF WIARTON PRINTABLE RECIPES
1 1/2 c. diced rhubarb. Mix dry ingredients. Beat egg, add milk, oil and almond flavouring. Pour egg mixture over dry ingredients and stir to moisten. Fold in rhubarb. Sprinkle tops with sugar before baking.. Bake at 375*F for 20 minutes. Yields: 8 large muffins. Peaches or other fruit in Season are just as delicious.
From sites.google.com


34 STRAWBERRY RHUBARB RECIPES THAT GO BEYOND PIE - PUREWOW
2021-03-19 Half Baked Harvest. 10. Strawberry Rhubarb Cobbler with Honey Butter Biscuits. Come for the juicy, sweet-and-sour fruit filling and stay for the flaky homemade biscuits. Get the recipe. Snixy Kitchen. 11. Strawberry Rhubarb Pie à la Mode Popsicles. No forks, spoons or plates required for this one.
From purewow.com


STRAWBERRY RHUBARB PIE - SPEND WITH PENNIES
2019-07-20 Instructions. Preheate oven to 425°F. Line pie plate with pastry. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust. In a large bowl, combine, rhubarb, strawberries, sugar, tapioca and lemon zest. Gently stir until combined.
From spendwithpennies.com


STRAWBERRY RHUBARB PIE RECIPE - SAVORY NOTHINGS
2022-05-15 Ingredients for Strawberry Rhubarb Pie: Strawberries, rhubarb, brown and white sugar, cornstarch, minute tapioca, vanilla extract, lemon juice, butter, cinnamon, salt, egg white and your favorite pie crust. Ingredient notes. Fruit: I have tested this recipe with fresh fruit, not with frozen. Frozen fruit generally releases more liquid than ...
From savorynothings.com


STRAWBERRY RHUBARB PIE - BAKING A MOMENT
2018-06-19 Trim excess, roll & crimp the edge, brush with egg wash, and sprinkle with clear sparkling sugar. Bake for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake for an additional 45 to 55 minutes, or until evenly browned and bubbling. Cool for 2 hours before cutting and serving.
From bakingamoment.com


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