White Chocolate Cherry Hand Pies

1. In a large bowl, sift together the flours, sugar, and salt. | 2. Cut the butter into small pieces and add it to the bowl. Using your hands, rub the butter into the flour mixture until the pieces are small but still visible. | 3. Add the oil and yogurt to the bowl, stirring with a fork to combine. | 4. Knead the dough in the bowl for about 1 minute; it will be fairly crumbly. Transfer it to a floured surface and continue kneading until you can form a smooth ball of dough. | 5. Divide the dough in half and flatten each half into a disc. Wrap each disc in cellophane and refrigerate for at least 1 hour.

While the dough chills, prepare the filling. Add all filling ingredients to a food processor and pulse until smooth. Refrigerate until ready to use.

Preheat your oven to 400°F (200°C). Line a cookie sheet with parchment paper and set aside.

1. Once the dough has chilled, remove it from the fridge and unwrap it. Flour a large, smooth surface. | 2. Roll each disc of dough until it is about 1/4 inch thick. Use a cookie cutter to cut heart shapes or a biscuit cutter/large glass to cut circles.

1. Place half of the pie cutouts onto the prepared cookie sheet. Add 1 teaspoon of pie filling to the center of each cutout. | 2. If desired, use letter stamps to personalize the tops of the heart-shaped dough with messages like "Be Mine" or "Honey." | 3. Wet your finger and paint it along the edges of each filled cutout. Place a second dough cutout on top of the filling and press down along the edges to seal. | 4. Use the tines of a fork to press down along the edges, ensuring the pie filling stays contained.

1. Brush a small amount of egg white on the top of each pie to achieve a nice golden color. | 2. Bake in the preheated oven for 20 minutes or until golden brown.

Allow the mini pies to cool slightly before serving. Enjoy your delightful treats!