- Prep Time:20 minutes
- Cook Time:50 minutes
- Serves:4
Bubbling with rosy rhubarb and scented with orange, these mini pies are an indulgent treat that makes everyone feel like the guest of honor.
Why try? Cooking in individual pie dishes is a beautiful way to skip the tricky task of gracefully serving a pie, piece by piece.
Foodie Byte: Frozen rhubarb is a great option when you’re making a pie and rhubarb is out of season. While it is, though, you’ll want to take advantage of its abundant ruby stalks and pile it high in every pie. Top each pie with a scoop of vanilla ice cream if you want to really send your guests over the edge.
This recipe is part of our “Fresh!” Series. To view more of the recipes, click here.
Ingredients
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4 10-inch pie crusts, refrigerated, unbaked
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8 cups fresh rhubarb cut in 1/2 inch pieces
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1 cup sugar
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1/2 cup all-purpose flour
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Pinch of cardamom
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1/2 teaspoon freshly ground nutmeg
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1 tablespoon orange zest
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1/4 cup freshly squeezed orange juice
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1 egg, lightly beaten
Preparation
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1
Preheat oven 375˚F.
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2
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.
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3
In a large bowl, combine rhubarb, sugar, flour, cardamom, nutmeg, orange zest and juice. Stir to distribute ingredients evenly.
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4
Fill each pie dish with filling, mounding each one full. Using chilled strips, criss-cross them over each pie making a lattice pattern. Trim excess dough from sides of pies and then crimp the edges together.
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5
Brush outsides of pies with beaten egg. Bake in preheated oven for 50 minutes or until crust is golden and filling is bubbling. Let cool and serve.
Additional Info
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