I adore pie you guys. Seriously, I’ve made tons of different varieties here on the blog and I’m obsessed with them all. Fruit pies, meringue pies, creamy pudding pies and cute hand-held pies- I’m obsessed. I have to say though, that fruit pies are my all time favorite. I love a sweet and slightly tart filling with flaky buttery crust. One of my all-time favorite summer desserts realized.
I haven’t dabbled too much with these cute mini versions because usually I’m serving pie for a at-home holiday or gathering and I want something I can slice and serve. For summer gatherings, though- I much prefer to bring something I can throw into a tupper-ware, (now into the bottom of my stroller,) and call it a day. These babies pack up so well and don’t require any extra silverware which is perfect for no muss no fuss outdoor get togethers.
I loved the pairing of raspberry and rhubarb for the filling of these. They combo is perfectly tart and fruity- perfect for spring. The key to a thick jammy filling that doesn’t get watery and make the crust all soggy is my favorite pie thickener- instant tapioca. It’s seriously the best. These didn’t get watery at all but instead got perfectly thick. If you’re doing any baking with berries (pies, tarts, cobblers etc.) I really recommend you get some. (If you can’t find it at your grocery store you can get it on Amazon!)
Wouldn’t these be a lovely addition to your Memorial Day spread?
- 2 9-inch Pie Crusts- chilled.
- 1½ cups fresh or frozen raspberries
- 1½ cups rhubarb, chopped
- ½ cup sugar
- 2 teaspoons vanilla extract
- 2 tablespoons instant tapioca
- 1 egg (for brushing)
- Prepare two cookie sheets with parchment or a silpat, set aside.
- In a medium-sized bowl, add the raspberries and break down a bit using a large spoon. (You want no larger than pea-sized chunks, but be careful not to make mush.)
- Add the rhubarb, sugar, vanilla and tapioca. Stir everything together and set aside.
- Roll out one of the pie crusts to ⅛ inch thick. Stamp out rounds using a 3 inch round biscuit or cookie cutter.
- Roll each round to ⅛ inch thick or stretch out with your fingers. Scoop 2 tablespoons of filling into the center of the dough round. Place another rolled out dough circle on top an use the edge of a fork to seal the edges. (If a little filling oozes out it will be Ok.) Transfer to a cookie sheet and repeat with the rest of the dough.
- When all the dough has been used, stick the cookie sheets in the freezer while preheating the oven to 375F.
- Beat the egg in a small bowl and brush each pie with some. Sprinkle a little sugar and top and cut slits into the top with a paring knife.
- Bake for 25-30 minutes, or until golden.