mini fresh strawberry pies

SPRING HAS COME EARLY THIS YEAR AND WE HAVE BEEN PICKING BERRIES IN APRIL.

VERSION 1

FOR THESE DELICIOUS TREATS, I USED THE SAME CRUST RECIPE AS IN THE APPLE PIE POST.  PRE COOK THE MINI PIE SHELLS @ 400 DEGREES FOR ABOUT 15 MINUTES OR UNTIL A LIGHT GOLDEN BROWN. LET COOL. IN A MEDIUM SAUCE PAN ADD 4 CUPS OF CHOPPED STRAWBERRIES WITH 1 CUP OF SUGAR, 4 T. CORNSTARCH AND A SQUIRT OF LEMON JUICE.  MASH SOME OF THE STRAWBERRIES WITH A POTATO MASHER AND LET THE MIX COOK ON LOW FOR ABOUT 10 MINUTES.  TURN OFF HEAT AND LET BERRY MIX COOL.  FILL PIE SHELLS WITH BERRIES AND REFRIDGERATE UNTIL SET, PREFERABLE OVERNIGHT.
THESE ARE GOOD AS IS, OR FOR A RICHER TREAT SERVE WITH WHIPPED COCONUT CREAM TOPPING.


I LOVE CRUST SO I MADE ANOTHER VERSION OF THE MINI STRAWBERRY PIES.

version 2

USE THE SAME CRUST AND FILLING AS ABOVE, BUT INSTEAD OF PRE COOKING THE CRUST, ADD FILLING AND THEN ADD TOP CRUST. CUT STEAM SLITS IN THE CRUST AND  BAKE FOR 30 - 45 MINUTES OR UNTIL FILLING IS BUBBLING AND CRUST IS GOLDEN BROWN.

classic apple pie

MY FAVORITE APPLE PIE

 

CRISCO MAKES THE BEST CRUST, LIGHT AND FLAKY.  THIS IS THE RATIO I USED.
2  3/4 CUPS ALL PURPOSE FLOUR, 1 TABLESPOON SUGAR, 1 TEASPOON SALT, 1 CUP CHILLED CRISCO, 6 - 8 TABLESPOONS ICE WATER.

PEEL AND SLICE 6 GRANNIE SMITH APPLES, MIX WITH  CINNAMON AND ALLSPICE TO TASTE,
 1/2 C SUGAR AND 1/2 C BROWN SUGAR.  DOT TOP WITH 2 T. VEGAN BUTTER.  BAKE 45 MIN @ 400, THEN 15 MIN @ 375.  LET COOL ON A RACK FOR AN HOUR OR ALL YOUR JUICES WILL RUN OUT.  THEN EAT AND BE HAPPY!