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10 minutes
30 minutes
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 can (21 oz) cherry pie filling
- 1 egg
- 1 tablespoon water
- Preheat oven to 400°F. Roll out pie crusts gently using a rolling pin.
- Cut 12 circles with a 3-inch diameter round cutter from the dough. Use a small heart-shaped cutter to cut out 12 hearts from the leftover dough, re-rolling scraps as necessary.
- Press circles into 12 ungreased muffin cups, then fill each with pie filling and add a heart-shaped cutout on top of each.
- In a small bowl, whisk the egg with water. Brush the mixture over each crust.
- Bake until golden brown and bubbly, about 20 minutes.
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