1 1/2 cups of Angelcots®
2 Tbsp. brown sugar
juice of half a lemon
1/8 tsp. salt
2 premade pie crusts (follow preparation instructions on box)
1 egg yolk
1 tsp water
Pre-heat oven to 400°.
Generously spray nonstick on muffin tins with cooking spray.
Place angelcots, brown sugar, and lemon juice in a small bowl. Stir, coating the fruit, and set aside.
In a separate bowl, mix egg yolk and water for egg wash. Set aside.
Using a medium muffin tin, biscuit or cookie cutter, cut 12 rounds out of pie crust. (If using a deep muffin tin, aim for 3.5 inches in diameter.) Set 6 aside.
Optional: cut parchment paper into strips and place in tin cups to help ease the pies out after baking.
Lightly place 6 of the crust rounds into the bottom of the muffin tins, creating a cup.
Scoop 2 large spoonfuls of Frieda’s Angelcots mixture into each crust. Don’t use too much of the liquid that has formed in the mixture—you want to prevent the crusts from getting soggy.
Take the remaining set of 6 crusts and cut a small hold in the middle of each. Place as tops on pies.
Brush egg wash on top crusts; dust each with sprinkling sugar.
Bake 22-26 minutes. Tops should be golden brown.
Allow to cool for 8-10 minutes.
Gently remove mini pies from the tin. If they stick, allow to cool a bit longer. If not, carefully use a knife to remove pies or use parchment strips to pull the pies out.
We suggest serving warm with whipped cream or ice cream, or both.