The Magic of Mini Pies by Abigail R. Gehring

Author:Abigail R. Gehring
Language: eng
Format: mobi, epub
Publisher: Skyhorse Publishing
Published: 2013-09-07T11:45:27+00:00

Rhubarb Crisp

Ingredients

Pastry for 4 bottom crusts 1 cup granulated sugar

3 cups chopped rhubarb 1 tablespoon butter

Topping:

¾ cup oats ½ teaspoon cinnamon

¾ cup all-purpose flour ½ cup butter, melted

¾ cup brown sugar

Directions

Line mini pie maker or muffin tins with bottom piecrusts for 4 pies.

In a saucepan, heat rhubarb and sugar and simmer for about 10 minutes, or until the rhubarb starts to become soft. Add butter and mix until melted and combined. Remove from heat.

Divide filling between crusts.

In a medium-sized mixing bowl, combine oats, flour, brown sugar, and cinnamon. Pour melted butter over the top and stir.

Cover pies with topping and bake in a mini pie maker for 8 to 10 minutes or in an oven preheated to 400 degrees for 12 to 15 minutes, or until the crusts are golden.

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