Strawberry Rhubarb Pocket Pies (6)
If you're a fan of tart pies, these are for you. A combination of tart and sweet, cinnamon is added to lower the acidity from the rhubarb instead of adding lots of sugar. The sharp flavour will definitely get your mouth moving at first bite!
Flour, Butter, Sugar, Salt, Strawberries, Rhubarb, Cinnamon, Potato Starch, Apple Cider Vinegar
- Line parchment paper on baking sheet.
- Optional: Egg wash the frozen pocket pies.
- While frozen, bake at 400F for 20 to 25 minutes.
- Let the pies cool for about 7 minutes and enjoy!