Preheat the oven to 395°F. Lightly oil 6 traditional muffin cups with coconut oil.

In a small saucepan,combine the berries, 2 T. of sugar, lemon juice, and tapioca flour. Heat the berry mixture over medium heat and stir until the mixture thickens, about 10-12minutes. Once the berries have thickened, remove the mixture from the heat andset aside.

In a medium mixing bowl, combine the CHEBE mix, butter, eggs, and sugar. Stir until a smooth dough forms. If the dough is too sticky to handle with your hands, let it chill in the fridge for 10-20 minutes until you can easily work with it.

Lightly flour a work surface with tapioca flour. Divide the dough into 6 equal portions.

Take one of the six dough portions and pinch a small portion of the dough off (about the size of a large grape), this will be the mini pie top. Roll or pat the remaining part ofthe dough into a circle that is a little less than ¼” thick.

Transfer the dough circle into one of the oiled muffin cups. Shape the dough into the muffin cup with the edges of the dough extending just above the line of the cup (like a pie crust).

Repeat with the remaining 5 dough portions (don’t forget to pinch off that little bit of dough for the tops).

Divide the berry filling amongst the mini pies.

Roll or pat each bit of dough you set aside for the tops of each pie into a circle that will just cover the pies. Pinch the pie tops onto the rim of dough extending above the line of the cup to fuse the pie top with the rest of the pie crust. Fork all around the edges of each mini pie. Fork prick the center of each mini pie so the steam can vent out.

Sprinkle granulatedsugar over the tops of the mini pies.

Bake for 10 minutes. Without opening the oven door, decrease the temperature to 350°F and bake for 35-40 minutes.

Let the pies cool for 10 minutes before popping them out of the muffin cups. Enjoy warm with a scoop of ice cream! Store leftovers in an airtight container in the refrigerator.