Before we get started talkin’ pie, don’t forget to enter the $100 cookware giveaway! It ends July 1.
The other day I was going through my fridge, finding things that need to be tossed and things that need to be used ASAP and I ran across some wonton wrappers. They were in the “better use these soon” category, so I decided it was time to try an idea I’d had floating around in my head: using wonton wrappers as mini pie crusts.
I also had rhubarb and strawberries that needed to be put to use, so I decided on a strawberry rhubarb pie. When they came out of the oven, I popped one in my mouth right away. It was only a few bites for my little mouth–I imagine a larger person could eat one of these in one fell swoop.
The wonton wrappers are not quite as sturdy as pie crust, but the pretty edges make them easy to grab with your fingers and also, they look a little like flower petals. The brown sugar crumble topping does sort of cover up the pretty red pie filling, but it tastes sooo good with the tart/sweet strawberry rhubarb filling. Top with a fresh strawberry or a bit of light whipped cream to make these little pies extra lovely. It’s a light, easy, portion controlled dessert and the big plus is you don’t have to mess with rolling out or cutting pie dough!
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Strawberry Rhubarb Crumble Mini-Pies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 18 mini pies 1x
Ingredients
- About 18 wonton wrappers
- 5 cups mixed chopped rhubarb & strawberries
- 3 Tablespoons quick-cooking tapioca
- 2/3 cup sugar
- 2 teaspoons vanilla
For the crumble topping:
- 1/4 cup oat flour (oats ground up into a flour)
- 1/2 cup brown sugar
- 2 Tablespoons butter, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
Instructions
- Preheat oven to 350 F. Spray a 6-hole and a 12-hole muffin tin with cooking spray.
- Mix the rhubarb and strawberries with the tapioca, sugar and vanilla and stir to coat. Let sit for 15 minutes, stirring a few times to mix everything up well.
- While the fruit is resting, put a wonton wrapper in each muffin spot and push the wrapper down gently to form to the muffin tin shape. Bake at 350 for about 5 minutes, just to crisp up the wrappers a bit.
- In a small bowl, mix together the crumble topping ingredients.
- Divide the fruit mixture amongst the wonton cups. The cups should be FULL of fruit because the fruit will cook down in the oven. Put a bit of crumble topping on each one.
- Bake at 350 for about 30 minutes or until the fruit is tender and the topping is nicely browned. Let cool, then transfer to a serving plate.
- For an extra lovely treat, serve with a bit of light whipped cream on top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at The Weekend Re-Treat, Recipe Sharing Monday, Munching Monday, Mostly Homemade Monday, Tuesday’s Table, Tickle My Tastebuds Tuesday and Clever Chicks Bloghop.
