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Cherry-Filled Heart-Shaped Pies
Cherry-Filled Heart-Shaped Pies
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Prep Time:
45 minutes
Total Time:
2 hours 45 minutes
Bake adorable cherry heart pies to spread love.
Ingredients:
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 can (15 oz) pitted dark sweet cherries, drained, 3 tablespoons juice reserved
  • 1 teaspoon grated orange peel
  • 1/2 cup orange juice
  • 1 tablespoon unsalted butter
  • 1 vanilla bean
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg
  • 1 tablespoon whipping cream
  • 2 tablespoons coarse sugar or sanding sugar
Instructions:
  • In a 2-quart saucepan, whisk together granulated sugar and cornstarch. Add cherries, reserved juice, orange peel, orange juice, and butter. Split the vanilla bean lengthwise, scrape out the seeds, and add both to the cherry mixture. Bring to a boil and cook for 1 minute, stirring constantly. Transfer to a shallow container, remove the vanilla bean, and refrigerate until needed for assembly.
  • Roll out the pie crust on a lightly floured surface to 1/8-inch thickness. Using a 5 1/2-inch heart-shaped cookie cutter, cut out 6 hearts and place them on an ungreased cookie sheet. Repeat with the second pie crust. Cut out a small heart from the center of the second batch of hearts using a 1 1/2-inch heart-shaped cookie cutter. Spread 2 tablespoons of filling on each plain heart, then cover with the cutout hearts so the filling shows. Press the edges together with a fork and refrigerate for 1 hour or until firm.
  • Preheat the oven to 400°F. Combine egg and whipping cream in a small bowl. Brush the mixture over the hearts and sprinkle with coarse sugar.
  • Bake for 25 to 30 minutes until lightly golden. Transfer from the cookie sheet to a cooling rack and let it cool for at least 30 minutes before serving.

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