45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 10 persons
Weight Per Serving: 122g
Price Per Serving: 0.88$
419kcal
Nutrition
Calories: 419kcal
Protein: 7.17%
Fat: 51.24%
Carbs: 41.59%
Ingredients
- 10 servings pie crust dough
- 1.3 cups flour whole wheat
- 1.3 cups flour
- 2 Tbsp brown sugar
- 2 Tbsp brown sugar
- 0.5 Tsp salt
- 4 Tbsp butter unsalted cold
- 0.3 cup nonfat greek yogurt fat free
- 3 Tbsp unrefined sunflower oil
- 4 Tbsp water
- 1 egg whites
- 8 oz cream cheese softened
- 1 cup cherries fresh pitted
- 1 Tsp vanilla extract
- 0.3 cup chocolate chips white
Equipment
- food processor
- bowl
- baking sheet
- baking paper
- oven
- cookie cutter
Directions
- 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)
Nutrition Facts
Properties
Nutrition Score
10.140869565217%
Flavonoids
Epicatechin 3-gallate
0.01mg
Taste
Nutrients percent of daily need