With this technique, each little pull-apart bite is like a mini pie. And we put all remaining filling in the center for those that like that part better anyway!
1 pkg. Wewalka Pie Crust Dough
1 Tbsp. egg replacer mixed with 2 Tbsp. water
3/4 cup date sugar
1/2 cup pecans, finely chopped
1 Tbsp. applesauce
1 Tbsp. date syrup
1 Tbsp. melted coconut oil
2 tsp. vanilla
Pinch of salt
Non-dairy milk for brushing top
- Remove Pie Crust from package (don't unroll) and let sit at room temperature for 20 minutes.
- Combine egg replacer and water. Stir to dissolve chunks. Let sit for 1 minute.
- Combine date sugar through salt and stir in egg replacer mixture.
- Unroll the dough and use a medium biscuit cutter to cut rounds from the dough. Reroll scraps as needed to use up all the dough.
- Have a small dish of water handy for the assembly. Working one at a time, place a small half tsp. of dough into the center of the round. Use your fingers to moisten the outside edge of the dough circle. Pinch two ends of the circle together to form an eye-shaped "pie" with top open. Place inside a nonstick cake pan. Repeat, snuggling each piece in next to the other all along the outside perimeter.
- Make a second, smaller inner circle, nestled right in to the larger circle you made first. Dump all remaining filling (you will have quite a bit) into the center.
- Bake at 325°F for about 40 minutes, checking after 35. The top should be slightly golden and you will see the edge start to pull away from the pan. If dough isn't golden, leave in for another 5 minutes and perhaps turn the oven up to 350°F. Allow to cool in pan for 10 minutes.