The perfect combination of sweet and tart, you won’t be able to stop at just one of these mini raspberry-rhubarb pies.
You don’t realize how cumbersome your pinky is until it’s immobilized.
If you had asked me two days ago how important I thought my pinky was for dominant hand function, I would have said maybe 10%. And that’s probably true if we’re talking about the pinky as a whole, but when you wrap it up in so much gauze that it’s impossible to move or bend, it really stunts the functionality of your other fingers.
So I’m at about 30% hand function, which is enough to type without semi-colons, apostrophes or quotation marks, but not enough to write my name without it looking like the scribblings of a five year old. You win some, you lose some.
It’s at times like these that I’m grateful that sometimes I do have my act together, and actually had the foresight to make these mini pies the second I got home from Vermont on Monday, before any of this catastrophe had occurred.
Partly because I’m not sure I could have waited much longer to show off my new mini pie pan and subsequent mini pie skills.
And partly because my one good hand is just ideal for holding the aforementioned mini pies and shoving them into my mouth.
Calories don’t count when you’re growing back a new fingertip. Truth.
This mini pie pan is one of many awesome products in the new line of Food Network Cookware being sold at Kohl’s! Not only is it totally nonstick so that you don’t have to worry about greasing it or having your pies stick to the pan, but it also comes with it’s own crust cutter, which cuts dough rounds that are the perfect size to fit into the mini pie slots.
I’m not usually big on impulse buying, but as soon as I saw it I had to have it. If anything, so that the.boy and I might exercise some sort of self control around the pies I bake. Given that we each had one whole mini pie (each of which is equal to about a quarter of a normal pie), I’d say it’s a lost cause. And I’m strangely okay with that.
Between the raspberries and the rhubarb, the filling for these pies is very tart, which I loved but the.boy was not as big of a fan. If you’re not a major sweet tart lover, I would change out the raspberries for strawberries or serve these with a big scoop of vanilla ice cream on top.
Actually, go with the ice cream no matter what. It’s totally foolproof (unless you buy a pint of BOURBON vanilla ice cream that tastes like a shot with a hint of vanilla instead of the other way around. But hopefully you won’t be like me.)
Want to get one of these pretty swell mini pie pans for yourself? Well, the #CookWithKohls sweepstakes is giving YOU the chance to win a $500 Kohl’s gift card, so you can purchase all of your favorite summer items, ranging from a new warm weather wardrobe, to outdoor furniture, to fun summer entertaining must-haves from the Food Network Collection! Entering the sweepstakes is super easy – all you need to do is tweet or instagram using the hashtag #CookwithKohls, tag #Kohls, and reference the week’s theme. The theme this week is Summertime Drinks. So start hydrating, tweeting, and instagramming!
In addition, Kohl’s wants to give one of my lucky readers the chance to win a $25 gift card, that you can then use to purchase whatever you want from Kohl’s (<– hint: mini pie pan). This giveaway is open to residents of the US who are 18 years of age or older. Giveaway ends at 12:00AM on 6/5/14. Enter using the Rafflecopter widget below!
The perfect combination of sweet and tart, you won't be able to stop at just one of these mini raspberry-rhubarb pies.
- 1 1/2 cups all purpose flour
- 2 1/2 tbsp sugar
- 1/2 tsp cinnamon
- pinch of salt
- 11 tbsp unsalted butter, chilled and cut into 1/2-inch pieces
- 3/4 tsp vanilla extract
- 2 tbsp ice cold water
- 4 1/2 cups fresh raspberries
- 1 lb fresh rhubarb, chopped
- 1 cup brown sugar
- 1/4 cup cornstarch
- pinch of salt
- For the crust, combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine. Add in the butter and pulse until it is the size of peas. Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary. Gather the dough into a ball and flatten into a disk. Refrigerate for at least an hour and up to 24 hours.
- Meanwhile, in a large bowl, combine the raspberries, rhubarb, brown sugar, cornstarch, and salt. Stir together and let stand while the dough chills, at least 30 minutes.
- Heat oven to 350.
- Roll the dough into a 1/8-inch thick round. Using a large biscuit cutter, cut into 4 6-inch rounds. Transfer to the mini pie plate tin. Alternatively, you can leave the dough as is and bake in a 9-inch pie plate.
- Divide the filling among the mini pie doughs. Bake for 40 minutes.
- Increase oven temperature to 375 and then bake for 10-15 more minutes, or until the filling is thick and bubbly. Cool completely and serve with vanilla ice cream.
For more ways to use rhubarb, check out these:
From around the web:
Rhubarb Chia Jam from Cookie and Kate
Strawberry Rhubarb Crumble Bars from The Baker Chick
Strawberry Rhubarb Meringue Tartlets from Completely Delicious
Rhubarb Moonshine Smash from Dessert For Two
Rhubarb Fool from Baked Bree
Disclosure: I was given a Kohl’s gift card to facilitate this post. However, my thoughts and opinions, as always, are my own.