White Chocolate Cherry Hand Pies
White Chocolate Cherry Hand Pies requires approximately 45 minutes from start to finish. One serving contains 321 calories, 6g of protein, and 19g of fat. This recipe serves 10 and costs 68 cents per serving. 9 people have made this recipe and would make it again. This recipe from Foodista requires cream cheese, unsalted butter, vanillan extract, and white chocolate chips. With a spoonacular score of 29%, this dish is not so awesome. If you like this recipe, you might also like recipes such as Easy Cranberry Hand Pies with White Chocolate Drizzle, Easy Cranberry Hand Pies with White Chocolate Drizzle, and Cherry Hand Pies.
Servings: 10
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
Equipment:
bowl
food processor
oven
baking paper
baking sheet
cookie cutter
Cooking instruction summary:
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 400. 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)
Step by step:
1. Prepare the pie crust first. In a large bowl sift together flours, sugar and salt.
2. 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.
3. 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.
4. 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.
5. While the dough chills, create the filling.
6. Add all ingredients to a food processor and pulse until smooth. Refrigerate until ready to use.
7. Preheat oven to 40
8. Line a cookie sheet with parchment paper and set aside.
9. When the dough is chilled, remove from the fridge and unwrap. Flour a large, smooth surface.
10. 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.
11. Place half of the pie hearts onto the prepared cookie sheet and add one teaspoon of pie filling to the centre of each one.
12. 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.
13. Wet your finger and paint it along the edges of each cut out.
14. Place a second dough heart on top of the filling and press down along the edges to secure.
15. Use the tines of a fork and press down along the edges to contain the pie filling.
16. Brush a small amount of egg white on the top of each pie. This will give a nice golden colour to the pies.
17. Bake for 20 minutes.
18. Makes 10-12 mini pies (depending on the size of your cookie cutter. Mine was about 3 inches wide)
Nutrition Information:
covered percent of daily need
