Strawberry Mini Pies by Tori Nicole - Musely
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Strawberry Mini Pies

posted in Food & Drink > Recipes
05/09/2016
  • 2 tablespoons raw honey
    ½ tablespoon fresh lemon juice
    ½ tablespoon tapioca starch* (or arrowroot starch)
    10-12 medium fresh strawberries
    1 pie dough
    1 egg, beaten
    2 tablespoons Turbinado sugar, optional
    Yogurt whipped cream for serving

    Helpful Equipments:
    · 24-cup mini muffin pan
    · Round cookie cutter set
    · Pastry brush

  • Preheat the oven to 375°F (190°C). Spray mini muffin pan with a cooking spray.
    In a small bowl, combine honey, lemon juice and tapioca starch.
    Cut the strawberries into small cubes.
    Combine the strawberries with honey mixture in medium bowl. Set aside.
    On a lightly floured surface, roll out the pie dough into 1/8-inch thin disk.
    Using 3-inch cookie round cutter, cut out 20 circles.
    Gather the scrapes and roll out thin disk.
    Now, using 2-inch round cookie cutter, cut out 20 circles.

  • Mold 3-inch pie crusts into mini muffin cups.
    Fill each pie with 1 teaspoon of strawberries.
    Brush on beaten egg around the pie crust edges and place 2-inch pie circles.
    Using a fork, press the edges of the pie together.
    Brush the top of each pie with beaten egg.

  • Make a small slit on each pie and sprinkle some turbinado sugar, if desired.
    Bake for 15-18 minutes, or until golden brown.
    Serve the pies with whipped cream. Store in fridge, covered, for up to 3 days.

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