Individual Rhubarb Pies
Delight your taste buds with these charming Individual Rhubarb Pies, a perfect blend of tangy-sweet rhubarb and warm cinnamon encased in buttery, golden pie crusts. This recipe turns a classic dessert into fun, hand-held treats that are as easy to make as they are to enjoy. With a prep time of just 20 minutes, these mini pies feature a luscious rhubarb filling enhanced with vanilla and a hint of sugar for balance. The crisp pastry, brushed with an egg wash and optionally topped with coarse sugar, bakes to perfection in under 25 minutes. Whether you're using store-bought or homemade pie crusts, these petite desserts are ideal for spring picnics, festive gatherings, or as a quick indulgence at home. Serve warm or at room temperature for a crowd-pleasing treat packed with seasonal flavor!
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Recipe Information
Ingredients
- 3 cups Rhubarb
- 0.75 cups Granulated sugar
- 2 tablespoons All-purpose flour
- 0.25 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
- 2 pieces Store-bought pie crusts
- 1 large Egg
- 1 tablespoons Coarse sugar
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, ground cinnamon, and vanilla extract. Stir until the rhubarb is evenly coated and set aside.
Unroll the pie crusts and use a round cutter (approximately 4 to 5 inches in diameter) to cut out 12 circles. Re-roll the scraps to get enough circles if needed.
Place 6 of the circles onto the prepared baking sheet. Spoon about 2 to 3 tablespoons of the rhubarb mixture into the center of each circle, leaving a 1/2-inch border around the edges.
Brush the edges of the circles with a small amount of beaten egg. Place the remaining pie crust circles on top of the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Cut small slits or prick the top of each pie with a knife or fork to allow steam to escape during baking.
Brush the tops of the pies with the remaining beaten egg and, if desired, sprinkle with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 22-25 minutes, or until the pies are golden brown and the filling is bubbling slightly through the slits.
Remove the pies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 356.5 g | 130% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 269.2 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 571 mg | 44% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1826 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
