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Mini Strawberry Pies
This past weekend we bought an entire flat of sweet strawberries and put an abundant supply out for company. As per usual, I prepared more food than necessary, so we have a whole fridge full of leftovers including the strawberries. Although I knew I had a pie crust in the freezer, I was searching for a strawberry dessert that we could make and share. (I didn’t want to add a whole pie to the leftover pile!) I had an ah ha moment when I opened the cabinet and saw the muffin tins… individual strawberry pies! My kid loved the idea and they are the perfect for sharing with his friends.
This recipe had so many kid friendly elements — cutting out circles, pressing in the dough, spooning the strawberries and sprinkling the topping! I’m already dreaming up what we’ll be making next. Mini fruit pies, mini savory pies, mini quiches…you name it! Now for the recipe…
Mini Strawberry Pie Recipe
Prep Time: 30 mins Cooking Time: 40 mins
5 cups strawberries (hulled and halved)
1/2 cup granulated sugar
1 tablespoon corn starch
2 teaspoons fresh lemon juice
2 pie crusts (dough)
3/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon apple pie spice
6 tablespoons butter cubed
Preheat oven to 350 degrees. Toss strawberries in sugar and let sit for at least 30 minutes. Meanwhile, prepare the crumble top in a medium bowl by whisking together flour, brown sugar and apple pie spice. Add butter and use fingers to clump it together into a crumble topping. Set aside. Place pie crust on a floured surface and cut out circles that are slightly bigger than the circumference of your muffin tins. Place the cut dough circles (one by one) into the muffin tins. Press them down so there are no air bubbles and push up the sides to form a cup. Two packages of pie dough should make 12 dough cups. When finished, strain the strawberries to let liquid drain off. This is an important step in making sure your pies aren’t soupy. Transfer back to the bowl and mix in lemon juice and cornstarch. Spoon strawberries into cups and crumble topping over each cup. Things should be overflowing. Bake in the oven for 40 minutes to an hour or until brown and bubbly. (When you first remove the muffin tin from the oven it will look messy but they come out looking great.) Let them cool completely and then take a thin butter knife and cut around the edges to loosen. Carefully remove pies and serve with ice cream or a dollop of whipped cream. Makes 12 mini pies.
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