Strawberry Apple Mini Pie with Crumb Topping

Preheat oven to 375 F. Roll out the pie crust and cut it in half. Place half of the pie crust into a 5″ pastry plate or a jumbo muffin tin (see note*).

In a medium bowl mix together the sugar, cornstarch, flour, cinnamon, and lemon juice. Add in apples and strawberries.

Pour the fruit mixture into the pastry lined plate. Top with the other half of the crust. Fold foil around the edges of the pie to keep it from over browning. Bake on a cookie sheet for 25 minutes.

Meanwhile, make crumb topping. Mix oats, sugar, cinnamon, nutmeg and flour in a medium sized bowl. Cut in the butter.

After 25 minutes, remove pie from oven and pour crumb topping mixture over the top of the pie.

Bake another 10-15 minutes until topping is golden and pie is bubbling. Remove it from the oven and let it cool at least 15 minutes before enjoying!

*If using jumbo muffin tins you may want to split the pie crust into fourths and make two. This will make two mini pies instead of 1.