Cherry-Filled Heart-Shaped Pies

 Make mini heart-shaped cherry pies for the sweethearts in your life with this simple recipe.



Ingredients

Filling

  • 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

Crust

  • Two-Crust Pastry or 1 box Pillsbury™ refrigerated pie crusts, softened as directe d on box

Topping

  • 1
    egg
  • 1
    tablespoon whipping cream
  • 2
    tablespoons coarse sugar or sanding sugar

Steps

1 In 2-quart saucepan, mix granulated sugar and cornstarch with whisk. Stir in cherries, reserved juice, the orange peel, orange juice and butter. Cut slit down center of vanilla bean; scrape out seeds. Add seeds and bean to cherry mixture. Heat to boiling; boil 1 minute, stirring constantly. Pour into shallow container. Remove and discard vanilla bean. Refrigerate until ready to assemble.

2 Meanwhile, on lightly floured surface, roll 1 pastry round or pie crust to 1/8-inch thickness. With 5 1/2-inch heart-shaped cookie cutter, cut out 6 hearts. Place on ungreased cookie sheet. Repeat with second pastry or pie crust. With 1 1/2-inch heart-shaped cookie cutter, cut out small heart from center of second batch of hearts. Spread 2 tablespoons filling on each plain heart. Cover with cutout hearts so filling shows. Press edges together with fork. Refrigerate 1 hour or until firm.

3 Heat oven to 400°F. In small bowl, beat egg and whipping cream. Brush over hearts. Sprinkle with coarse sugar.

4 Bake 25 to 30 minutes or until lightly golden. Remove from cookie sheet to cooling rack; cool at least 30 minutes before serving.

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