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Mini Rhubarb and Raspberry Crumble Pies

30 mins Cook
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Harnessing the vibrant flavours of in-season rhubarb at its peak, these mini pies are a true taste sensation. Perfect for any gathering, they’re a fantastic make-ahead dessert. Serve fresh from the oven with a dollop of hot vanilla custard and a generous scoop of ice cream for a truly unforgettable treat. Give it a try today!

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Mini Rhubarb and Raspberry Crumble Pies

Mini Rhubarb and Raspberry Crumble Pies

agnesgempackfoods-ie
prep time
20 mins
cooking time
30 mins
servings
12
total time
50 mins

Equipment

  • A 12-hole muffin tray

  • Oven

  • Cookie cutter, slightly larger than the holes in the muffin tray

  • Parchment paper

  • Baking beans

  • Medium pot

  • Tablespoon

  • Medium bowl

Ingredients

  • For the pie crust and filling:

  • 320g shortcrust pastry, sheet

  • 300g rhubarb, roughly chopped

  • 80g Gem caster sugar

  • 1 eating apple, peeled and diced

  • 200g frozen raspberries

  • For the crumble topping:

  • 140g Gem plain flour

  • 85g butter, chilled

  • 50g Gem light muscovado sugar

  • 50g Chopped nuts (e.g. Gem walnut, flaked almonds)

  • 1 orange, zest

Instructions

1
Preheat the oven to 170 ̊C/150 ̊C fan/gas mark 3.
2
Grease a standard muffin tin and with oil or melted butter, then dust with flour.
3
Unroll the pastry. Use a pastry cutter slightly larger then the wells of the muffin tin to cut out 12 rounds.
4
Carefully line each well of the muffin tin with a circle of pastry, gently pushing the pastry down right into the bottom corners. Line each one with a square of parchment paper and fill with baking beans. Bake for 10 minutes, then remove and set aside.
5
To make the filling, place the rhubarb in a pot. Add the sugar and cook over a medium heat for five minutes until about halfway cooked. Remove from the heat and add the diced apple and frozen raspberries. Spoon the mixture into the pastry cases.
6
To make the crumble, rub the flour and butter together with your fingers until the mixture resembles breadcrumbs. Stir in the sugar, chopped nuts and orange zest.
7
Scatter the crumble over the mini pies and bake for 20 minutes until golden.
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