I can smell this picture. Warm mini pies filling the house with the comforting scents of sweet strawberry, warm cinnamon, and baked pie crust. Bring on the strawberries and orange zest, the cinnamon and rhubarb. We’ve got some perfect muffin tin pies to make.
Ingredients:
- 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
- Dough for double-crust pie
- Sweetened whipped cream, optional
Instructions:
- Place tapioca in a small food processor and 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 and 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 1 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.