Winnie’S Mini Rhubarb & Strawberry Pies

• 3 tablespoons quick-cooking tapioca
• 4 cups sliced fresh strawberries
• 2 cups sliced fresh rhubarb
• 3/4 cup sugar
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 drops red food coloring, optional
• Pastry for double-crust pie (9 inches)

1. Preheat oven to 425u0b0. Place tapioca in a small food processor or spice grinder; process until finely ground.
2. In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally. Transfer to a large bowl; cover and refrigerate overnight.
3. On a lightly floured surface, roll one half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough. Spoon strawberry mixture into muffin cups.
4. Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool.

quickcooking tapioca, fresh strawberries, fresh rhubarb, sugar, orange zest, vanilla, salt, ground cinnamon, coloring, pastry

Taken from www.tasteofhome.com/recipes/winnie-s-mini-rhubarb-strawberry-pies/ (may not work)