Strawberry Honey Mini Pies
This afternoon we had lunch at Wegmans. After the boys finished their pizza, I offered to get them dessert: mini strawberry pies. The pies were tasty, but needed a little something more. The crusts were a bit soft and gooey. The strawberries needed a little kick. Tonight, I adapted one of Giada De Laurentiis’s recipes and created my own version of her Baby Strawberry and Honey Pies. Below is my adaptation.
Vegetable oil cooking spray
1 unroll-and-bake refrigerated 9-inch pie crusts
2 tablespoons honey
1/2 tablespoon lemon juice
1 tablespoon flour
10 medium strawberries, hulled and cut into 1/4-inch pieces
Preheat the oven to 375 degrees. Spray a muffin pan with cooking spray. Place small strips of parchment paper in each of the muffin pans. This will help when it is time to pull the pies out of the muffin tins.
Wash, hull, and chop the strawberries. Set them aside.
Mix the honey, lemon juice, and flour together with a whisk or a fork. You want the mixture to be smooth. Fold in the strawberries.
Unroll the pie crust. Using a large biscuit cutter, cut the pie crust. Press each circle into a muffin tin, making sure that that parchment paper strips hang out of each tin. Fill each pie with the strawberry mixture.
Bake the pies for approximately 12 minutes, or until the crust has browned a little bit.
Allow the pies to cool before removing them from the tins. Use the parchment paper tabs to lift the pies out. Garnish the pies with whipped topping.
Notes: Consider shaving some dark chocolate over the top of the pies for a bit of added decoration. You could also add mint leaves in each pie as a bit of garnish.