Strawberry Muffin Tin Pies | Pie Eyed Love

Ingredients

• 1 pie crust for a 9 inch pie
• 4 cups strawberries halved (or quartered if big)
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 vanilla bean (optional) (slice down the middle and scrape the vanilla bean)
• 1/2 cup sugar
• 3 tablespoons cornstarch
• Crumble Topping
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• 2 Tablespoons butter melted
• Make pie crust and refrigerate for at least an hour.
• Preheat oven to 375. Roll out pie crust to 1/4 inch thick as you would for a pie.
• Before making the filling, make your topping by combining flour, sugar, cinnamon and melted butter. Set aside.
• Generously top each with the crumble topping and bake on the lower third rack of the oven for about 35 minutes until juices are bubbling and crust is starting to brown.
• WARNING: these get messy, but don’t worry! They will probably overflow but it makes them look delicious.
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