Baby Strawberry And Honey Pies Recipes

MOM'S BABY BERRY PIES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Set out four ramekins measuring 4 inches across the tops.
• Combine the sugar, cornstarch, salt, and 1 1/4 teaspoons cinnamon. Place the mixed berries in a bowl. Sprinkle the mixture over the berries and toss gently to coat. Sprinkle lemon juice over the berries.
• Cut out pie tops from the prepared crust by turning a ramekin upside down on the crust. Cut out four 4-inch circles of dough using the ramekins as a guide.
• Pour 1 cup of berry mixture into each ramekin, making sure to scoop up plenty of the sugar and spices with it. Reserve the remaining berry mixture.
• Dot each filled ramekin with butter, and top with the pie crusts. Cut four slits in each crust. Place the ramekins on a baking sheet.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes.
• Mix the remaining 1/4 teaspoon cinnamon into the reserved berry mixture. Microwave for 1 minute to make a berry sauce; stir. Serve the pies with the berry sauce.

MINI STRAWBERRY PIES

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• On a lightly floured surface, roll out each sheet of puff pastry to flatten slightly and lengthen to be about 10-by-12-inches. By hand, cut 5 strawberry shapes with a paring knife from each sheet. They should be about 3 1/2 inches at the widest (top portion), and about 3 inches long. Reserve the scrap pieces of dough off to the side.
• Transfer the dough to the prepared baking sheets. Poke holes in the center portion of the dough with a fork (don't dock the outer 1/2 inch all the way around).
• In a medium bowl, stir the sugar, cornstarch and nutmeg together to combine. Add the strawberries, and toss well until they are evenly coated.
• Arrange the strawberries in the center portion of the dough, overlapping to fit as many as you comfortably can while keeping them in an even, fairly flat layer. Leave the outer 1/2 inch of dough around the outside edge uncovered.
• In a small bowl, whisk the egg and water to combine. Use the tip of a paring knife to cut pieces from the remaining scrap dough to emulate the tops of the strawberries. Don't worry if they're all different-so are real strawberries! Use a small amount of the egg wash to attach the stems to the top portion of each pastry, overlapping a portion of the strawberries.
• Brush the egg wash on all of the exposed crust and garnish generously with sparkling or sanding sugar.
• Bake until the strawberries are tender and the crust is deeply golden brown, 13 to 15 minutes. Cool at least 10 minutes before serving.