have cake, will travel!

I used the usual muffin top pan for these babies.

crust:
1 cup all purpose flour
1/4 cup whole wheat flour
1/4 t salt
1/2 cup margarine
3 T cold apple juice

in large bowl, whisk together flour and salt. cut in margarine, mix well, add juice. mix until dough forms. knead for a couple of minutes. wrap dough in wax paper, chill for half an hour. roll dough, place in prepared [with non stick cooking spray] muffin top pan. pinch sides to make them a bit more festive, shall we say. :)
makes 4 mini crusts. [you might have leftover dough, feel free to use it to decorate the tops of the tartelettes]

filling:
1/2 cup light brown sugar
1 Ener-g egg replacer
1/2 t vanilla
2 T plain soy milk
1 1/2 T melted margarine
1/2 t cinnamon
pinch salt
3/4 cup chopped walnuts
3/4 cup chopped dates
1/4 cup chopped dried cherries

preheat oven to 375F.
in a large bowl, mix sugar, “egg”, vanilla, soy milk, margarine, cinnamon, and salt, until well combined. throw in walnuts, and dried fruits. place into mini pie crusts and bake for 20 minutes, or until filling is set. let cool in pan before removing.

you can also make this into a normal sized pie/tart, just double the filling quantity to cover the crust! also, you will have to let it bake for a while longer, anywhere between 30-35 minutes.