Baby Strawberry and Honey Pies

By KeyIngredient

Ingredients

• Crust:
• Pam
• 2 unroll and bake refrigerated 9" pie crusts (Pillsbury)
• Filling:
• 2 Tbsp. honey
• 1/2 Tbsp. lemon juice
• 1/2 Tbsp. arrowroot (it's a powder)
• 1/2 tsp. grated orange zest
• 8 medium strawberries, hulled and cut into 1/4" pieces
• to yield about 1 1/4 c.
• 1 egg beaten
• 2 " round cookie cutter
• 3 " round cookie cutter

Details

Servings 12

Preparation

Step 1

Heat oven to 375.

Crust:
Spray a 12 count mini muffin pan with Pam. Put a strip of parchment, 1" wide and 5" long, into each muffin cup, allowing the excess paper to overhang the sides of the cups. Unroll the pie crust and using round cookie cutters cut out 12 3" circles and 12 2" circles of dough. Lightly press the 3" circles of dough into the bottom and sides of the prepared muffin cups.

Filling:
In small bowl whisk together the honey, lemon juice, arrowroot and orange zest until smooth. Stir in the strawberries.

Spoon the filling into the muffin cups (cram with strawberries because the cook down). Using a pastry brush lightly brush the edges of the dough with beaten egg. Put the 2" circles of dough on top. Using the tines of a fork press the edges of the dough together to seal. Lightly brush the tops of the pastry with the beaten egg. Using the tip of a knife, make a 1/4" wide slit in the center of each pie. Bake until the crust is golden, about 14-15 min. Remove from the oven and cool for 30 min. Using the overhanging parchment as handles, remove the pies from the pan. Remove the parchment and serve.

**maybe try sprinkling a little sugar on the tops**