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Mini Strawberry-Rhubarb Pies
“This muffin-tin recipe for strawberry-rhubarb pies is cute as can be and delicious too! These mini strawberry-rhubarb pies have a special crust made from almonds and white whole-wheat flour. Make sure you let the baked pies cool in the pan for the full 30 minutes so the filling has time to set. Serve with fresh whipped cream or a dollop of Greek yogurt.”
1 cup chopped almonds, divided
1½ cups white whole-wheat flour
½ cup sugar
½ teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons instant tapioca
2 cups chopped rhubarb, fresh or frozen (thawed)
⅓ cup sugar
¼ cup water
1 teaspoon vanilla extract
Pinch of salt
2 cups chopped strawberries, fresh or frozen (thawed)
1To prepare crust & topping: Combine ¾ cup almonds, flour, ½ cup sugar and ½ teaspoon salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
2Whisk egg, oil, vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out ¼ cup of the mixture and combine in a bowl with the remaining ¼ cup almonds; set aside for the topping.
3Preheat oven to 400°F. Generously coat a 12-cup nonstick muffin tin with cooking spray.
4Using clean hands, press about ¼ cup of the crust mixture into the bottom and all the way up the sides of each muffin cup. Prick the bottoms with a fork.
5Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes. Let cool on a wire rack.
6Reduce oven temperature to 350 degrees .
7To prepare filling: Process tapioca in a spice grinder, mini food processor or blender until finely ground. Combine with rhubarb, sugar, water, vanilla and salt in a large saucepan. Cook over medium heat, stirring frequently, until bubbling, thickened and the rhubarb is starting to break down, 5 to 8 minutes. Remove from heat and stir in strawberries. Divide the filling among the crusts (a generous 2 tablespoons each). Sprinkle with the reserved topping.
8Bake the mini pies until the topping is beginning to brown, 25 to 30 minutes. Let cool in the pan for at least 30 minutes. Loosen the edges with a paring knife, then gently pry the pies out of the tin with a butter knife. Serve warm or room temperature.
Make Ahead Tip: Prepare crust and topping (Steps 1-2), cover and refrigerate separately for up to 3 days. Baked pies will keep, loosely covered, at room temperature for up to 1 day.
Equipment: Nonstick muffin tin with 12 ( ½-cup) cups