Ingredients: Pie Crust,1 ¼ cups whole wheat flour,1 ¼ cups all purpose flour,2 Tbsp. brown sugar,½ Tsp. salt,4 Tbsp. cold unsalted butter,¼ cup fat free Greek yogurt,3 Tbsp. sunflower oil,4 Tbsp. ice water,1 egg white,8oz cream cheese, softened,1 cup pitted cherries, fresh or frozen,1 Tsp. vanilla extract,¼ cup white chocolate chips
Instructions:
- Prepare the pie crust first. In a large bowl sift together flours, sugar and salt.
- Cut the butter into small pieces and add to the bowl. Rub the butter into the flour mixture with your hands until the pieces are small but still visible.
- Add oil and yogurt to the bowl and stir with a fork to combine. Knead the dough for one minute in a bowl. It will still be fairly crumbly.
- Transfer to a floured surface and continue to knead until you can form a ball of dough. Divide the dough in half and flatten into two discs. Wrap in cellophane and refrigerate at least one hour.
- While the dough chills, create the filling.
- Add all ingredients to a food processor and pulse until smooth. Refrigerate until ready to use.
- Preheat oven to 40
- Line a cookie sheet with parchment paper and set aside.
- When the dough is chilled, remove from the fridge and unwrap. Flour a large, smooth surface.
- Roll both balls of dough until they are each about inch thick. Use a cookie cutter to cut heart shapes or use a biscuit cutter/large glass to cut circles.
- Place half of the pie hearts onto the prepared cookie sheet and add one teaspoon of pie filling to the centre of each one.
- I added personalized messages to each pie using letter stamps I bought at a craft store. I stamped love be mine and honey on the heart shaped dough that would act as the tops of the pies.
- Wet your finger and paint it along the edges of each cut out.
- Place a second dough heart on top of the filling and press down along the edges to secure.
- Use the tines of a fork and press down along the edges to contain the pie filling.
- Brush a small amount of egg white on the top of each pie. This will give a nice golden colour to the pies.
- Bake for 20 minutes.
- Makes 10-12 mini pies (depending on the size of your cookie cutter. Mine was about 3 inches wide)
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