Mini Pies

When you take a brown bag lunch to work multiple days a week, you're bound to eventually come up with some creative, frightening, and even desperate concoctions. This is one of the more edible ones that I came up it. It makes a nice after lunch dessert, and sort of breaks up the monotony.

Ingredients:
Rolled Piecrust
Fruit for pie filling
Honey
Oatmeal
Brown sugar (optional)

It is easiest to make several of these pies at the same time. Start with a rolled piecrust. They’re usually found in the freezer section and are very flexible. Cut the piecrust into 4×6 inch strips. Take your fruit of choice; apples, strawberries, pears, and blueberries all make great mini pie fillings. Chop or mash the fruit, then test the tartness. If the fruit is too tart, add a little brown sugar to sweeten it.

Spread the mashed fruit onto the pie filling. Carefully wrap the edges of the piecrust over the filling, completely encasing it. Pinch the edges to keep them in place.

Using a basting brush, spread honey on all sides of the mini pie. Then roll the honey-coated crust in the oatmeal. It will give a pleasant crunch to the finished pie.

Stick the pie in the oven and bake for 12-15 minutes at 350 degrees. The piecrust should be a nice golden brown when it is done. The fruit inside will have melted down a bit, forming an almost jam-like interior. These pies are best fresh, but will last for several days, and no refrigeration is needed.