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Steps
1
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, rhubarb, 1/2 cup sugar, the cornstarch and orange peel. Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly.
2
Remove pie crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 14 rounds from each crust; reroll scraps. On cookie sheet, place half of the dough rounds 2 inches apart. Top each with 2 teaspoons fruit mixture. Brush crust edges with water; top with remaining dough rounds. Press edges firmly with fork to seal. Cut slits in top of each round.
3
In small bowl, beat egg yolk and whipping cream; brush over tops of pies. Sprinkle with 2 teaspoons sugar.
4
Bake 20 to 25 minutes or until lightly browned. Serve warm or cool.
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Cutting rounds as close together as possible on the pie crusts helps to avoid rerolling the dough scraps (rerolled dough will be a little tougher). Round cookie cutters can be found in specialty kitchen stores.
Cutting slits in the top pastry crust before baking lets the steam escape.
Leftover orange peel or juice? Store tightly wrapped in the freezer for another recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
130
Total Fat
6g
0%
Saturated Fat
3g
0%
Sodium
115mg
0%
Total Carbohydrate
18g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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