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Strawberry Rhubarb Hand Pies Recipe

   
 

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     Strawberry Rhubarb Hand Pies

Category   Desserts - Breads
Sub Category   None
Servings   12

Ingredients
3 T quick-cooking tapioca
4 cups sliced strawberries
2 cups sliced rhubarb
3/4 cups sugar
1 t. vanilla
1/4 t. salt
1/4 t. cinnamon
pastry for double crust
 

Instructions
In a large saucepan, combine strawberries, rhubarb, sugar, vanilla, salt, cinnamon, tapioca and bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally. Cool and then refrigerate overnight or until it sets up some.
Preheat oven to 425 degrees. On a lightly floured surface, roll out dough (not too thin). Cut 12 circles about 4 inches wide. Press dough into bottom and up sides of ungreased muffin cups. Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool.


Originally Submitted
5/11/2019





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