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.



Ingredients

  • 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 Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1
    egg white, well beaten
  • 1/4
    cup turbinado sugar (raw sugar)

Steps

1 Heat oven to 375°F. Generously spray 6 regular-size muffin cups with cooking spray.

2 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.

3 Pour mixture into blender. Add cornstarch; cover and blend with on-and-off pulses until pureed. Set aside.

4 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.

5 Spoon 1/2 cup strawberry-rhubarb filling into each crust-lined muffin cup.

6 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.

7 With pastry brush, brush tops of each mini pie with beaten egg white. Sprinkle with turbinado sugar.

8 Bake 25 to 30 minutes or until filling is set and crust is golden brown. Serve warm or cold.

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