Method for Making Berry Pie Filling

• In a medium sauce pan add the berries, coconut sugar and arrowroot.
• Bring berry mixture to a boil.
• Reduce to simmer and cook down for 5 minutes, stirring occasionally.
• Remove from heat, and stir in lemon extract. Set aside.
• Roll out or press the pie dough into the pie plate or muffin tins.
• Save some of the pie dough for the topping.
• Pour the berry mixture over the pie dough.
• Roll out or flatten the pie dough to make a lattice design over the top of the pie. You can also crumble the remaining pie crust over the pie, or use cookie cut outs to top pie as well.
• NOTE: for the lattice, I used a frosting spreader to pick up the lattice and place over the top. I found this helped to minimize breaking the lattice. See photo below.
• Sprinkle top of pies with a cinnamon and coconut sugar mixture.
• Bake pie for 30-4o minutes until pie crust looks nice and brown and the berries are bubbling.
• Remove pie, and let cool on a baking rack.
• Serve pie with homemade almond yogurt, or coconut yogurt, coconut whipped cream or vanilla flavored coconut ice cream.

Method for Making Mini Berry Pies

• Press the cut out pie crust into each individual cup.
• Divide the berry mixture up evenly to have enough filling for each cup.
• Crumble the remaining pie dough over the berry filling or cut hearts or other designs for the top of each mini pie.
• Sprinkle top of pies with a cinnamon and coconut sugar mixture.
• Bake for 20-30 minutes until crust is brown and berries are bubbling.
• Remove mini pies from oven and let completely cool and rest for an hour before removing from the muffin tins.
• We used a knife to gently run it around the inside of the muffin tin and gently lift the mini pie out.