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Eat Your Heart Out Part 1: Mini Heart Cherry Pies

Valentine’s Day Cooking Special

Cassie Allen, Design Editor|February 9, 2015

Link from Pinterest: http://www.frugalcouponliving.com/2015/01/20/mini-cherry-heart-pies/

I made these cherry pies in about an hour, and it was definitely worth it! I am not a fuge fan of pie, or cherries, but these were perfect. My family loved them, too! They were yummy fresh out of the oven, and the next day after being refridgerated. Heating it back up only needs 10 seconds or so. What a perfect Valentine’s Day dessert!

Ingredients :

One package of pie crust

1 egg

Sugar

1 tbsp milk

1 can cherry pie filing

Tools:

Parchment paper

Heart shaped cookie cutter

Paster brush

Rolling pin

Baking pan

Fork, spood and knife

Directions:

Preheat oven to 350.
- I did this after step 3, because cutting the hearts took a long time.
Cut as many hearts as you can, ending with an even number.
- The recipe says 8-10 pies, but I ended up making 12, with a small ball of dough.

Line a baking sheet with wax paper.
Use a fork to mix together the egg and milk.
Put half of the hearts on your wax paper.
- No need to leave more than an inch between pies. The crust doesn’t expand!
Use egg mixture to edge the hearts.
- Line the half inch edge of each one.

Spoon pie filling in to the center of each heart.
- About 5 cherries fit perfectly in my hearts. Be careful to stay away from the edge though!

Cut an X into the rest of the hearts.
- Use a sharp, non-serated knife or you can tear the crust.

Place the X’d hearts on top of the pie filling, and then use the fork to seal the edges.
- The egg mixture you lined the inside with will help the two pieces stay together, but you have to crimp it all the way around of pie filling will come out.

Use brush to wet the crust, then spinkle sugar on top.
- When you do this, make sure you don’t get your brush in the cherry of you’ll have to wash it out. Also, sugar that misses the pies could burn, so try not to leave excess sugar.