What's more romantic than a pie full of hearts? A stomach full of pie! And such a pretty pie it is.
Thanks to my new addiction to Pinterest I found this idea to turn a simple (yet tasty) pie into a romantic centerpiece, worthy of any loved up occasion. The construction of the pie is not difficult, it just takes some time to cut and place the hearts. I chose apple and strawberry as my flavors (for no other reason than that was all I had in the fridge!) however the strawberries could be substituted for raspberries or blueberries, and the apples for pears.
APPLE AND STRAWBERRY HEART PIE
(inspired by Martha Stewart)
Serves 12, Approximately 240 calories per slice
This is a double recipe.
Use 1/2 the recipe as the pie base and the other half as the heart toppers
Adapted from Against All Grain
1/2 cup almond flour
1 cup plus 4 tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup coconut oil, softened
1/2 cup maple syrup (honey can be used)
2 teaspoon vanilla
Pre-heat the oven to 175C/350F.
Grease the bottom of a 18cm/7inch pie tin.
Combine the dry ingredients in a kitchen blender and process on low until combined.
Add the wet ingredients and blend until the dough comes together.
Wrap the dough in plastic wrap.
Place the dough in the fridge for a minimum of 1 hour.
After 1 hour separate the dough into 2 equal parts. Wrap one ball of dough again and place in the fridge.
Press the remaining dough into the tin, pressing the dough up the edges of the tin to create a wall.
Pierce the bottom of the pastry 10 times.
Place in the oven for 7 minutes.
Allow the pie to cool.
Remove the 2nd ball of dough from the fridge.
Roll out the dough on a greased bench or on baking paper.
Using a 5cm H x 3cm W sized heart cutter, cut out 45 hearts (there may be a couple left over but it's safer to have more than less).
Place the hearts in the fridge until ready to use.
APPLE AND STRAWBERRY FILLING
500 grams of Apple (measured before cutting), peeled, cored and diced
1/4 cup water
2 Tablespoons Maple Syrup (or Honey)
Zest of 1/2 lemon
300 grams Strawberries, hulled and cut into large segments (frozen or fresh is fine)
Per heat the oven to 175C/350F
Place the apple, water, maple syrup and zest in a saucepan.
Simmer, with lid on, for 10-12 minutes, or until the apple is soft.
Stir in strawberries and allow to cool.
Once cooled, drain the excess liquid from the fruit mixture.
Spoon the drained mixture into the cooled pie crust.
Brush water over the edge of the pie crust.
Arrange the cut hearts around the edge of the pie, gently pushing the hearts into the pie crust to join.
Once the outside circle is complete move to the middle circle and place hearts concentrically around, joining and overlapping as per the first layer.
Complete the inner circle last.
Brush the hearts lightly with water and lightly press the overlaps together.
Place the pie in the oven for 20-25, or until the hearts start to brown (but not burn).
Allow to cool for 10 minutes before serving or wait and serve cold.
Serve with Whipped Coconut Cream.