Friday, November 23, 2012

I Plan on Writing an Epic Poem about this Gorgeous Pie

Strawberry Raspberry Rhubarb mini pies!

Normally I would just give you a link to the recipe, but I couldn't find any that included all the ingredients that I think make a fabulous pie, so this time, I will write you my special recipe!

            After making two batches of this pie dough, cut the dough into circles and chill it! Pie crust is so much easier to work with when it is slightly chilled. Cut out any shape you like for the tops, but if you do lattices, I recommend you make them separately on a flat surface, then also use your cookie cutter to cut out the perfect tops from that.   

3 cups fresh or frozen rhubarb
3 cups fresh or frozen raspberries
1 cup sliced strawberries
6 tablespoons butter, cubed
2 tablespoons vanilla 
1 1/2 cups sugar
1/2 teaspoon cinnamon
2 tablespoons lemon juice
1/4 cup quick cook tapioca
1/4 teaspoon salt
            In a bowl, mix together the sugar, tapioca, salt and cinnamon. Add your rhubarb, then blend in a food processor or blender until the rhubarb is finely chopped. Strain only part of the mixture, allowing some juice to stay in the filling. Add the raspberries and the sliced strawberries, stirring and slightly mashing with a spoon, then let stand for 20 minutes. 
             Then just fill the pie shells with your filling, pinch the top crusts to the bottom ones, preheat the oven to 425f, and cook for 20-25 minutes.   
Eh Voila!  

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