Thank you, rhubarb! You’ve provided the inspiration for my first new recipe since the baby was born! This recipe can be used to make four cutie pies (4 1/2″ pans) or one 9″ pie.
- dough for 2-crusted pie
- 3 cups sliced rhubarb
- 1 1/4 cups sugar
- 3 heaping Tbsp cornstarch
- pinch salt
Line pie pans with dough and crimp the edges. Combine remaining ingredients in a bowl and pour into pie pans. Cut the remaining pie crust with a cookie cutter, place on a baking sheet and sprinkle with a pinch of sugar. Bake pie crust “cookies” for 8-12 minutes at 375ºF, and bake pies for 45 minutes, until bubbly and crust is browned. Let cool and top with pie crust cookies. Go ahead and eat any extra pie crust cookies!
Too cute. . .and yummy, too, I bet! You know, with a new baby in your arms, it would be okay if sometimes you didn’t make the dough from scratch . . . then you wouldn’t put me to shame so much!
Haha! I used store-bought this time! You caught me
These look amazing! With all the nursing, you need the extra calories, and I think I will be trying these this weekend. Being pregnant I figure I can manage a few extra calories as well
Those really are cutie pies. I’m thinking they would be perfect for a Mother’s Day treat.
Yes thank you Rhubarb, Abbie is making pies again…*drool*
Those are adorable! What a fantastic way to put the extra rhubarb to good use.