If you’re looking for a treat so tasty it’s better than anything you could possibly purchase in stores, you’ve arrived! Enjoy the nostalgic flavors of homemade apricot filling and an indulgent, buttery crust. Be sure to save the recipe!
Apricot Whole Wheat Pie Bites
- 7-8 ripe organic apricots, pitted and chopped
- 1/2 cup granulated sugar
- 1 1/2 TBS of pectin
- 1/2 cup water
- 3/4 cup pastry flour
- 1/2 cup whole wheat flour
- 1/2 cup butter, softened and cut or shredded into small chunks
- 3-5 TBS of cold water
- 1-2 TBS of granulated sugar (for dusting)
Add chopped apricots to a saucepan on medium-high heat, add water, sugar, and pectin. Bring to a rolling boil and cook until apricots had broken down, sugar has dissolved and mixture has thickened slightly. Be sure to stir constantly to avoid burning. Remove apricot mixture from heat and place in a glass bowl until cooled and thickened to a jelly consistency. The filling can be refrigerated until ready to use.
For pie dough: Combine pastry flour, whole wheat flour, and butter into mixing bowl. Using fingers mesh butter into flour until mixture is crumbly and cornflake sized pieces begin to form. Slowly add cold water to the mixture and begin forming into a ball. Once a dough consistency is reached, form into a thick round disc and wrap with plastic wrap and allow to sit for at least an hour. Or refrigerate until ready to use (be sure to allow to reach room temperature if refrigerated, before rolling).
Split pie dough into thirds and spread pastry flour on cutting board. Roll pie dough out into long strips about 5 inches wide and about 1/8 inch thickness. Spread a thin layer of apricot jam in the middle of each and fold pie dough over and trim to make “bars.” Sprinkle with granulated sugar and bake at 350F for about 12-15 minutes or until lightly browned. Remove and allow to cool, then cut into small bites. Makes 12 -15 mini pie bites.