SIMPLE BAKING

Hello foody fans this is the viking telling you that today we are making this lovely lil recipe

MINI RHUBARB AND STRAWBERRIES PIES

Ingredients

• 3 tablespoons quick-cooking tapioca
• 4 cups sliced fresh strawberries
• 2 cups sliced fresh rhubarb
• 3/4 cup sugar
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 drops red food coloring, optional
• Pastry for double-crust pie (9 inches)

Directions

1. Preheat oven to 425°. Place tapioca in a small food processor or spice grinder; process until finely ground.
2. 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.
3. 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. Repeat with remaining dough. Spoon strawberry mixture into muffin cups.
4. Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool.
5. Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

Makes me hungry haha i hope you liked this post and as always enjoy.