Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking.
Ingredients
3 tablespoons quick-cooking tapioca
4 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
¾ cup sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
3 drops red food coloring, optional
Pastry for double-crust pie (9 inches)
Instructions
Preheat oven to 425°. Place tapioca in a small food processor or spice grinder; process until finely ground.
In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally. Transfer to a large bowl; cover and refrigerate overnight.
On a lightly floured surface, roll one half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups. Cut 6 more circles with remaining dough. Spoon strawberry mixture into muffin cups.
Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/winnies-mini-rhubarb-strawberry-pies/