It's also a great time of year because there's rhubarb. Plain and simple, rhubarb makes life better. Try this recipe for Mini Rhubarb pies, and see if you don't agree.
This recipe is inspired by a post I read on a cooking blog I can't find anymore, and it's more than delicious. It's a kind of "summer is drawing to a close" flavour and mood. But enough with the small talk. Let's bake.
SUMMER'S ALMOST OVER MINI RHUBARB PIES
We're going to start with our little friend the dough...I went with the pate brisee for the peach and plum galette, so today I thought I'd sweeten the deal with the pate sucre.
PATE SUCRE
(From MarthaStewart.com)
INGREDIENTS
(Makes enough for 1 galette, so you're good for a few mini pies)
2.5 cups all-purpose flour
3 tbsp sugar
1 tsp salt
1 cup (2 sticks) cold unsalted butter
4 tbsp ice water
2 egg yolks, lightly beaten

DIRECTIONS
1. In the bowl of a food processor, add flour, sugar, and salt.
2. Add butter and process for approximately 10 seconds, or until the mixture resembles a coarse meal. To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.

Test the dough at this point by squeezing a small amount together. If it is too crumbly, add a bit more water.

3. Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. Wrap dough in the plastic and chill for at least an hour.
RHUBARB FILLING INGREDIENTS
4 cups chopped rhubarb
1 cup sugar
4 tablespoons flour
1/2 teaspoon cinnamon

1. Chop rhubarb.


2. Stir rhubarb together with dry ingredients, cover and let sit while you roll out your dough.

DIRECTIONS FOR MINI PIES
1.Divide dough into 4 even bunches (is it a "bunch" of dough, or is there an actual term??), roll out (or have your handsome assistant roll out) each "bunch" (I'm sorry, that just sounds wrong) of dough into...frankly, whatever shape you'd like! These are going to be hand-formed as they just so much more fun that way!

2. Spoon rhubarb filling onto one side of your rolled out dough, and pretty much eyeball it for how much to use. You'll want to leave at least a 1-inch to 1 1/2 inch border around where you're laying your fruit. This is will be so much easier to illustrate in photo, so check it (pie to the left has half of the dough hanging off the pan):

4. Cut slits in the top of the pie for the steam to escape. Pop into the oven! (The pies, not you.)


Would be quite nice with a dollop of vanilla ice cream or maybe even whipped cream.
Bon Appétit!
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