Mini Strawberry Rhubarb Pies Recipes

Total Time:

1 hour(Preparation)



Mini Strawberry Rhubarb Pies Recipes


1refrigerated pie crust, softened
1 tablespoonbutter
1 1/2 cupsvery finely chopped fresh rhubarb
2 cupsvery finely chopped fresh strawberries
1 cupsugar
1/4 teaspoonground cinnamon
1/2 teaspoonvanilla
1/4teaspoon almond extract


  1. Heat oven to 400°F. Line a muffin tin.
  2. Unroll pie crust. Using 2-inch round cutter, cut pie crust into 9 circles. Press each round into bottom of muffin cup.
  3. In pan, melt butter over medium-high heat.
  4. Add rhubarb; cook about 5 minutes, until slightly softened. Reduce heat to medium.
  5. 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 thick.
  6. Spoon 2 tablespoons rhubarb-strawberry mixture into each crust. Top each with the extra pie crust, cut into strips (re-roll if necessary)
  7. Bake 15 to 20 minutes or until edges of crust are light golden brown.
  8. Remove from muffin cups to cooling rack. Cool about 15 minutes before serving.

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