Watching Giada yesterday inspired me. She was making a filled pie that had mascarpone cheese and blueberries in it. So I thought I would put my own twist on this recipe. Everybody know’s I love cheesecake and Rhubarb. Well I put the 2 together and stuffed a pie with them.
Ingredients: 8 oz of mascarpone cheese, 2 Tbsp vanilla, 2 cup sugar (1 cup for the cheese and 1 cup for the simple syrup), 2 stalks of rhubarb chopped, 1 pillsbury pie crust, a large cup, a knife, fork, and 1 egg.
First take the chopped rhubarb and combine that with water until just covered and 1 cup of sugar. Bring to a simmer then turn off heat.
In a separate bowl, combine the cheese, vanilla, and 1 cup of sugar. Strain the rhubarb mix (you can keep the simple syrup if desired) and mix in the rhubarb with the cheese mix. (If it’s soupy like, add a 1 Tbsp of corn starch and place in the fridge for 10 minutes).
Heat oven to 450
Whisk the egg in a bowl.
Roll out the pie crust and use the open side of the cup and cut circles out of the dough. Brush each circle with the egg and fill with the cheese mix (about 2 tps in each). Fold over the pie crust circle and pinch the edges. crimp the edges with the fork. Brush with a little more egg. Place on a baking tray and cook for 15 minutes or until golden brown.
Now before I baked these, I sprinkled a little sugar on top.
This does taste like a pie. With a cheesy filling and that hint of rhubarb. I would say this was pretty good!