As long as we’re talking about pie, I might as well mention the other new pie item we tried last weekend: rhubarb mini pies.
Here’s the Problem
Pie is delicious, but your standard 9″ dessert isn’t ideal for some situations, like for example an outdoor potluck like we attended last Friday. Slicing and serving is a nuisance, as is any food requiring a fork when people are standing around eating in a parking lot.
The apple blossoms are a great option for single-serving finger food pastries, but what if you want to use some other kind of fruit? For example, what if your rhubarb plant really needs a trim?
A Simple Solution
Instead of one big pie, make the same amount of crust (double the recipe I posted here, so you have enough for tops and bottoms), and roll out half of it just as you normally would for a bottom crust. Then use a 4″ round cutter (we found a kid snack bowl that happened to be 4″ in diameter) to cut 12 circles and place them into muffin tins.
We used our silicone muffin cups and did not need to grease them. If you are using metal pans, I have no idea. If you try that, please let me know how it goes!
Then fill the cups with your preferred pie filling until almost full and roll out the rest of the dough. My husband made these and did the fancy lattice crust, but you can do solid crusts if you prefer, just make circles just barely bigger than the top of your muffin cup and remember to slit them.
You can brush the tops with egg wash if you want.
Bake 350 degrees for 25-30 minutes, until the crust is golden brown and the filling is starting to bubble. If you are using silicone pans you can let them cool completely in the cups and they will pop right out. If you are using metal pans you may want to transfer them to a rack after 15 minutes or so.
These went over so well (and the rhubarb was still so big) that we made them again tonight for tomorrow’s tailgate.