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I used to be indecisive, but now I'm not sure!

Thursday, August 26, 2010

Rhubarb Pie Raviolis

Recently I was lucky enough to receive some of my grandma in laws pie dough that she had frozen. I despise making pie dough, yet I have a deep love for pie. Now Grandma Caroline is the Queen of Pie. Everyone around town knows it. Her usual flavors of choice are apple, strawberry rhubarb, marrion berry, coconut cream, and everyone's favorite, chocolate cream. I've noticed she prefers to use good 'ol fashioned cool whip (not the light, full fat) instead of whipped cream or stabilized whipped cream. She's old school. Which is probably why everyone enjoys her pies so much, they always taste the same, utterly delicious. I love them and her so much that I asked her to bake pies for my wedding treat. She made 25 pies for my wedding day! TWENTY FIVE! Nothing tastes better than wedding pie. In my opinion it blows cake out of the water.

So in my excitement and reminiscence of good times with pie & trying to decide what kind & size, I decided to make Mini Rhubarb Raviolis! I just ate one. It was still warm. Don't be jealous. Okay you can be a little jealous.

Here are the ingredients that I used to create these cuties:
Rhubarb filling: frozen rhubarb, sugar, cinnamon, nutmeg
Pre-Made pie crusts that were frozen then thawed
One egg Yolk, & a little water, and flour to roll out the pie crusts.

Here are the tools I used shown above, except the fork and pastry brush:
a canning ring, a scalloped cookie cutter and a rolling pin.

Here's what they look like egg washed about to go in the oven

The Rhubarb Filling

This is the finished product. It was really cute and really tasty. Make Some for your grandma even. This time you can be the super cool pie maker.

  • 1 1/2 cups thawed frozen rhubarb
  • 1/2 cup Sugar + a little more for sprinkling
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup H2O
Pre-Made pie dough, enough for 1 9'' pie

Egg Wash:
  • 1 Egg yolk + 1 Tbsp water
Flour for rolling

Instructions/How to:
  1. Pre-Heat oven to 375*
  2. Start by Heating together all the listed rhubarb filling ingredients and allow to simmer until thickened allow to cool before filling in crusts
  3. Roll out the pie dough using as much flour needed so it's not too sticky. Liberally flour your pin too.
  4. Cut out the circles using your canning jar ring or large cookie cutter shape of your choice. Re-roll out the scraps and cut out a smaller shape for decoration
  5. Place about 2 to 2 1/2 tablespoons of the filling in the middle of the larger shaped pie dough cut out. Brush edges with egg wash and top with other large piece of cut out dough. Press around the filling on the outer edges gently and press to seal with a fork.
  6. Brush top with more egg wash, place decorative smaller cut out of pie dough on top and egg wash that too. Sprinkle with a little sugar.
  7. Place on un-greased glass baking dishes and Bake @ 375* for about 15-25 minutes or untill golden brown.

1 comment:

  1. You are absolutely right! The mini-rhubarb raviolis are delicious! My mom and our out of town guest...Pam From Texas, loved them. They were just the right amount of sweet and tart to make our morning coffee a real sensation. I love how you detail your pictures and personalize the origine of your recipe. Your Grama Caroline sounds like an amazing woman.
    Thank you for sharing!
    We look forward to your next entry!

    Your hearty fans...
    GG and me