Mini Strawberry Pies

Wednesday's sunrise was stunning!

"Keep your face to the sunshine and you cannot see the shadows. It's what the sunflowers do." Helen Keller


Mini Strawberry Pies

Cook's Notes: Muffin tins are so versatile. You can use one to make mini fruit pies. They're an easy dessert to put together using prepared ingredients but still get a homemade taste. Raspberry filling with fresh raspberries is another option for these pies. You can use either a homemade crust or a refrigerated pie crust. Top baked pies with a sprinkle of almonds or a dollop of whipped cream. The recipe makes 6 pies using about a 4 inch wide mouth jar or glass turned upside down to cut out the dough circles.  
Ingredients:

• 2 refrigerated pie crusts
• 1 can Solo Strawberry Cake and Pastry Filling
• 1-1/2 cups diced fresh strawberries
• 1 teaspoon Amaretto or 1/2 teaspoon almond extract

Directions:

• In a bowl mix cake and pastry filling with diced strawberries and extract or Amaretto. Set aside.
• Preheat oven to 425 degrees and very lightly grease muffin tin. On 2 sheets of floured wax paper roll the pie dough into a 13-inch round. Cut each pie dough into 3 -4 pie circles using a 4 inch round cutter. Press each dough round into a muffin tin cup, making sure it covers the inside of the cup well, crimping edges to fit in. Prick the rounds all over with a fork. Refrigerate 7 minutes. 
• Bake for 9 minutes or until shells are golden brown. Remove and place on a cooling rack. 
• When shells are cooled, add fruit filling. 
  

Strawberry Mini Pies are the perfect finish for Honey Beef Garlic Lettuce Wraps