Mini Pies: Apple and Rhubarb-Raspberry

Posted by Leesha on

Mini Pies: Apple and Rhubarb-Raspberry

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Mini Pies: Apple and Rhubarb-Raspberry

Ingredients

Pie Crust

  • 2 1/2 cups ultragrain flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup unsalted butter (cold, cut into pieces)
  • 1/3 cups ice water

Apple Pie Filling

  • 3 cups apples (diced)
  • 1/2 cups granulated sugar
  • 2 tablespoons salted butter (frozen, grated)
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon (ground)

Rhubarb-Raspberry Pie Filling

  • 1 cup raspberries (fresh or frozen)
  • 2 cups rhubarb (cut into 1/2 inch pieces, fresh or frozen)
  • 1 cup granulated sugar
  • 4 tablespoons salted butter (melted)
  • 2 tablespoons vanilla extract

Directions

Pie Crust
Combine flour, salt, and sugar in the bowl of a food processor and pulse until mixed. Add butter, and pulse until only a few small pieces of butter remain. Add water until dough holds together when compressed.

Place half of the dough into a plastic bag and press the dough together, forming into a disk. Repeat with the other half.

Once ready to bake, roll the dough thin, about 1/4 inch, then cut out into circles to match the size of your muffin or pie tin and press it into the tin.
Pie Filling
Stir together all ingredients. Distribute evenly between muffin tins.
Pie Assembly
Cover with top crust or streusel and sprinkle with sugar. Bake at 350 for about 30 minutes or until the crust is golden and the filling is bubbly. Serve with vanilla or cinnamon ice cream.

Each filling recipe yields six muffin-tin sized pies. The crust recipe yields enough for double crusts on six muffin-tin sized pies or one full sized pie.
Recipe and photographs from Mayhem in the Kitchen!
https://mayheminthekitchen.com/mini-pies-apple-and-rhubarb-raspberry/