Strawberry Mini Pies

2 tablespoons raw honey ½ tablespoon fresh lemon juice ½ tablespoon tapioca starch* (or arrowroot starch) 10-12 medium fresh strawberries 1 pie dough 1 egg, beaten 2 tablespoons Turbinado sugar, optional Yogurt whipped cream for serving Helpful Equipments: · 24-cup mini muffin pan · Round cookie cutter set · Pastry brush

Preheat the oven to 375°F (190°C). Spray mini muffin pan with a cooking spray. In a small bowl, combine honey, lemon juice and tapioca starch. Cut the strawberries into small cubes. Combine the strawberries with honey mixture in medium bowl. Set aside. On a lightly floured surface, roll out the pie dough into 1/8-inch thin disk. Using 3-inch cookie round cutter, cut out 20 circles. Gather the scrapes and roll out thin disk. Now, using 2-inch round cookie cutter, cut out 20 circles.

Mold 3-inch pie crusts into mini muffin cups. Fill each pie with 1 teaspoon of strawberries. Brush on beaten egg around the pie crust edges and place 2-inch pie circles. Using a fork, press the edges of the pie together. Brush the top of each pie with beaten egg.

Make a small slit on each pie and sprinkle some turbinado sugar, if desired. Bake for 15-18 minutes, or until golden brown. Serve the pies with whipped cream. Store in fridge, covered, for up to 3 days.