Mini ‘muffin’ pies should be a staple
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 wholewheat 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.
MINI STRAWBERRY RHUBARB PIES
Serves 12
Active time: 1 hour
Total time: 2 hours
For the crust and topping: 1 cup chopped almonds divided 1 1/2 cups white whole-wheat flour 1/2 cup sugar
1/2 teaspoon salt
4 tablespoons cold unsalted
butter cut into small pieces
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
For the filling:
2 tablespoons instant tapioca 2 cups chopped rhubarb, fresh
or frozen (thawed)
1/3 cup sugar
1 teaspoon vanilla extract Pinch of salt
2 cups chopped strawberries, fresh
or frozen (thawed)
Directions:
1. To prepare the crust and topping, combine 3/4 cup almonds, flour, 1/2 cup sugar and 1/2 teaspoon salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
2. Whisk the 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 1/4 cup of the mixture and combine in a bowl with the remaining 1/4 cup almonds; set aside for the topping.
3. Heat the oven to 400 degrees. Generously coat a 12-cup nonstick muffin tin with cooking spray.
4. Using clean hands, press about 1/4 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.
5. Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes. Let cool on a wire rack.
6. Reduce the oven temperature to 350 degrees.
7. To prepare the filling, process the tapioca in a spice grinder, mini food processor or blender until finely ground. Combine with the rhubarb, sugar, 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 the heat, and stir in strawberries. Divide the filling among the crusts (a generous 2 tablespoons each). Sprinkle with the reserved topping.
8. Bake 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 at room temperature.
To make ahead: Prepare the crust and topping (Steps 1-2), cover, and refrigerate separately for up to three days. Baked pies will keep, loosely covered, at room temperature for up to one day. Recipe nutrition per serving:
239 calories; 11 grams fat (3 grams saturated, 5 grams monounsaturated); 26 milligrams cholesterol; 32 grams carbohydrate; 14 grams added sugars; 16 grams total sugars; 5 grams protein; 4 grams fiber; 117 milligrams sodium; and 193 milligrams potassium.
Nutrition bonus: Vitamin C, 30 percent daily value.
Exchanges: 1 starch, 1 other carbohydrate and 1 fat.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.