It was mid November when I last posted something about my baking..I made these rhubarb pies a couple of weeks ago and on my first baking adventure the pies vanished before I got my photo’s in. So today I baked and photographed all in one. Didn’t want to miss out this time sharing with you this simple recipe…but more importantly showing you this wonderful pie mold I found. Believe me, your pies look perfect!
Recipe: Red Rhubarb Pies
1 bunch of fresh rhubarb
1 granny smith apple
2 tablespoons of brown sugar
1/2 teaspoon ground cinnamon
4 frozen pie crust sheets
1 egg white, lightly beaten
Isn’t it a beauty, take a look at what I found…It’s called a Petite Pie Mold. You can see details here.
Preheat oven to 190° degrees.
Take the frozen pastry sheet from freezer and leave at room temp.
Cut roughly the rhubarb and granny smith apple, add a couple of drops of water, add the brown sugar and place on a medium heat until rhubarb has softened. Set aside for 20 minutes to cool.
You can make out of one sheet, two perfect pies. Using the outside rim cut the round scalloped shape.
Then place the scalloped pastry shape inside the mold on either side…mine is a heart shape inside, others are in the shape of an apple, star (funny how I bought that one..LOL!) Then fill the one half of the shape with filling, close the mold and press. There’s enough pastry just to do a simple shape decoration. A perfect pie!
Linking to Sweet as Sugar Cookies: Sweets for Saturday