Mini Strawberry Rhubarb Lattice Pies

 

1

tablespoon butter

3

cups chopped fresh rhubarb

3

cups fresh strawberries

1 1/2

cups granulated sugar

Juice of 1 lime (1 to 2 tablespoons)

Dash ground ginger

Dash ground cinnamon

1/2

cup cornstarch

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1

egg white, well beaten

1/4

cup turbinado sugar (raw sugar)

• 1 Heat oven to 375°F. Generously spray 6 regular-size muffin cups with cooking spray.
• 2 In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 7 minutes or until very soft. Add strawberries and granulated sugar; cook until mixture begins to thicken slightly. Remove from heat. Stir in lime juice, ginger and cinnamon.
• 3 Pour mixture into blender. Add cornstarch; cover and blend with on-and-off pulses until pureed. Set aside.
• 4 On large cutting board, unroll pie crusts. Cut 3 (4-inch) rounds from each crust. Press rounds into muffin cups, leaving crust edges hanging over sides of cups. With knife, trim crust edge slightly to even out crust hanging over edges.
• 5 Spoon 1/2 cup strawberry-rhubarb filling into each crust-lined muffin cup.
• 6 Using pizza cutter, cut remaining pie crust into 42 strips, about 3 inches long and 1/8-inch wide. For each mini pie, weave 8 strips together to create lattice square; cut square with 2 1/2-inch round cutter. Gently place lattice round over top of filling in crust-lined muffin cup. Roll overhanging pie crust edge to meet lattice top.
• 7 With pastry brush, brush tops of each mini pie with beaten egg white. Sprinkle with turbinado sugar.
• 8 Bake 25 to 30 minutes or until filling is set and crust is golden brown. Serve warm or cold.