I usually make at least one rhubarb pie each spring. This year, I made five. Five mini-pies, that is. Making mini-rhubarb pies was something born out of necessity (I couldn't find my pie pan) that turned into a brilliant experiment: a perfect portion of fresh, rhubarb pie, any time you want. Just pluck one out of your freezer, pop it in the oven, and serve piping hot. Having friends over for dinner? Dessert is already made.
These pies come together quickly. Roll out some pie dough, mix rhubarb with sugar, cinnamon, nutmeg, and a squirt of lemon, assemble, and then freeze them individually in Ziploc sandwich bags.
They take about 40 minutes to bake in the oven.
Mini-Rhubarb PiesMakes 5-6 mini-pies
Ingredients1 pound rhubarb, cut into 1 inch pieces
3/4 cups of sugar
pinch of salt
pinch of cinnamon
pinch of fresh grated nutmeg
juice of 1/2 lemon
1 egg (for brushing pie crust)
Directions
1. Roll out pie dough. Use a ceramic ramakin as a "cookie cutter" to cut out pie tops.
2. Fill ramakin with rhubarb mixture.
3. Place pie dough on top. Feel free to add pie flourishes and form a crust. I was too lazy for that.
4. Insert each mini-pie into a sandwich size ziploc bag. Freeze.
Baking Directions1. Preheat oven to 375 degrees.
2. Brush the pie crust with egg.
3. Place pie in oven (after removing it from the sandwich bag!). Bake for 35-45 minutes.
