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Mini Strawberry Crunch Pies
By Jim Bailey, a.ka. "The Yankee Chef"

When you taste a just-picked New England strawberry you will wonder "Where
have you been all my life?" Sorry store-bought California strawberries ... you
don't hold a candle to these sweet beauties.

Enjoy these sweet treats one or two at a time. (AS IF!!) This tangerine-tinted mini
"snacks" are just right for the small hands to grab after school or just to pick at
throughout the day instead of reaching for that bag of chips or chocolate bar.

2 cups local, New England strawberries, hulled and chopped roughly
1/2 teaspoon grated tangerine zest
Juice from one tangerine
1/4 cup sugar
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons melted butter or margarine
6 pastry circles*

1 heaping tablespoon cornstarch

Preheat oven to 350-degrees F. Toss strawberries in tangerine zest, tangerine
juice and sugar, let sit on counter for 30 minutes.

Meanwhile, prepare the crumble topping in a bowl by mixing together flour,
brown sugar, cinnamon and 1/4 teaspoon nutmeg. Add melted butter and mix
with a fork until the mixture is moistened throughout: set aside.

Unroll prepared pie crust pastry onto lightly floured work surface. Using a glass
rim or cookie cutter that is about an inch larger than the circumference of the
muffin tin you are using, cut out dough circles. Press them down into each
muffin cups until 6 are filled. You may need to press the sides and bottom
firmly into place.

Strain the juice from strawberries into a bowl and whisk the cornstarch into it
until smooth. Add back to the strawberries and blend well. Evenly divide the
strawberry mixture and accumulated juice into 6 dough-lined muffin cups.

Evenly divide the topping among all six mini pies and bake for 35-40 minutes,
or until the pies are bubbling and syrupy. Let cool completely.

Taking a teaspoon, loosen the edges around each pie, serve with whipped
topping or ice cream.


*Buy the prepared single layer pie circles. Each 9-10-inch pastry circle will be
enough to make about 6 mini pies.

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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont