Rhubarb mini pies

Last weekend, Maggie decided we should make something with the rhubarb we bought the previous weekend from our farmer. I wasn't quite sure this should be "her" thing, as last time we had it, she did NOT like the rhubarb (I made rhubarb compote). But she insisted, since the rhubarb had been her choice at the market. So we did it.

She didn't help a whole lot, but you can tell she's growing up: She still hung out near the island and talked with me, helping just a little here and there the entire time. In the past, she'd get bored or annoyed and leave. We based it on the banana mini pies, again using the crust recipe from Joy of Cooking. I didn't put plastic wrap over the bowl in the fridge, which I think made the crust dry out. (With the banana ones, I divided the dough in two and put each in a plastic box, since I'd originally made the crust the night before. This time, I just stuck the bowl in the fridge. So, anyway, the point is: Cover the dough in the fridge, just like they say!) The top pie in the pic is very good evidence of the problem with a dry crust. Using rhubarb also didn't help, as it's hard and pokey, so I think every single pie had at least one hole in it. The holes also meant that the nice juicy part of the filling seeped out. Thank goodness for Silpats! Maggie really enjoyed the caramelized spilled filling, so it didn't go to waste.

I used the rhubarb pie filling from Joy of Cooking as well. It called for 5 cups of rhubarb. I think I used no more than half of what I made, even though I used an entire recipe of dough for a double crust pie. Wait, I did have a ton of crustie cookies at the end. But maybe enough for only one more pie. (I cooked the remaining filling in the microwave for about 5 minutes until it was like compote, but stickier. Then put it in the freezer since I had the fresh pies to eat.)

I tried a 7-8" crust diameter, using one of my plates for a cutting guide. It just looked too darn big (for individual servings that is). So the others I used a bowl, making them between 5 and 6". That was just about right.

The rhubarb pie recipe said the brush the tops with milk or cream and spring with sugar. This was far easier than with egg yolk (which the banana's called for). I used the leftover 1/2 and 1/2 from the banana ice cream. And plenty of sugar since I wasn't sure how sweet the filling would be. It was sweet--at least sweet enough for me but then I love rhubarb (with sugar).

For some reason, Maggie didn't try one until Tuesday night. I offered her a taste before giving her an entire pie. We made an initial mistake: I broke the pie to make sure she had an inner bite, not just crust. She got a bite almost entirely of filling and that was too sour! I convinced her to try a second bit that included crust and she LOVED it. (I tried to get Eric to try it then, too, but he refused. He doesn't even like the smell of rhubarb. I guess I understand, since I feel that way about coffee, ketchup, and alcohol.)

I put half of them in the freezer, and can't wait to make more next year. I hope it will be with rhubarb from our backyard that time.

Crustie Cookies

This is a favorite from childhood. Via my Mom, maybe she learned from her Mom or her aunt who lived with the family. When I was kid, she'd let us make the crustie cookies and I would labor over making cool shapes and designs. As an adult, I'm more likely to just put them out as they are.

Crustie Cookies
leftover pie crust pieces from making a pie
water
cinnamon sugar

1. If pieces are really small, mash together and re-roll.
2. Cut pieces into whatever sizes and shapes you want. Good idea to keep under 2" wide.
3. Put on cookie sheet. Prick with a fork. Brush a little water on (with fingers or a pastry brush). Sprinkle with cinnamon sugar.
4. Bake with pie (or 350) for about 10-15 minutes, depending on size and amount. Watch carefully as they are small and thin so can burn easily.

Banana Pastries (mini pies)

On Friday, I had to speak at a meeting in Bangor, ME, a 2 hour drive away. I got Eric to drive (4 hours of driving in one day is too much for me). Eric and Maggie found a bookstore and coffee shop where I met them afterward. I found two cookbooks, one new, one used. I usually read or buy cookbooks and rarely make anything, much less only two days after buying it. But this time, I told myself I had to choose a recipe to make right away. These pies seemed easy, I had all the ingredients (although I went shopping for stuff for other recipes Friday afternoon so I could have made anything at all), and sounded yummy. Oh, wait, I had to buy apricots.

The book is Delicious Pastries: An Essential Collection of Recipes for Perfect Pastries (link to Amazon; hmmm, an import from England). Despite the subtitle, I will not be attempting perfection. I particularly like baking desserts and ooh and ahhh over pastries. A couple weeks ago, I tried croissants for the first time and when I saw this book, I thought it was high time I tried my hand at a few other pastries. And then I start with a simple pie? Oh well, I also have puff pastry and filo dough and will expand my repertoire shortly.

Banana Pastries

Your favorite double crust pie dough, such as the one from Joy of Cooking p 665.
2 large or 3 small bananas
1/2 c finely chopped dried apricots
pinch of nutmeg or cinnamon
dash of OJ
1 beaten egg yolk
powdered sugar for dusting

1. Make the pie crust. If it's too tough, make a second batch. I got a head start yesterday...but had to make it over this morning.
2. While the crust chills, smash the bananas and mix in apricots, nutmeg, and OJ.
3. Roll out the dough in 2-4 pieces. Cut 4" diameter circles [see note below]. Put a tablespoon or so of filling on each circle, fold dough over, and pinch to seal. Press with the tines of a fork to seal and look pretty. Then proceed to next piece of dough. If you do all the circles at once, your dough might dry out by the time to get to the filling.
4. Arrange on cookie sheet or Silpat. 6 easily fit, maybe more.
5. Brush with beaten egg (I thought this made them look weird so I'll do w/o it next time). 
6. Cut a small hole in each pie.

350, 25 minutes or till brown. Dust with sugar or make a powdered sugar glaze. Serve warm or cold with ice cream.

Note: We think the crust : filling ratio is off--too much crust. So I will try 6" pies next time. We put a glaze on top to counteract the crustiness. The picture is from before the glaze was put on.

Use the leftover pie crust to make crustie cookies.

What? You don't know crustie cookies? Another great recipe from my Mom, and probably my Grandma. I think I've run into just one other person who was familiar with these. But on the other hand, they go so quickly (Maggie and I ate half of these for a morning snack), it might just be that others make them and eat them without telling anyone else.