

Prepare the pie crust first. In a large bowl sift together flours, sugar and salt.
While the dough chills, create the filling.
Add all ingredients to a food processor and pulse until smooth. Refrigerate until ready to use.
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.
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.
Makes 10-12 mini pies (depending on the size of your cookie cutter. Mine was about 3 inches wide)
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