Heart Shaped Mini Cherry Pies Recipes

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3-INGREDIENT MINI HEART CHERRY PIES



3-Ingredient Mini Heart Cherry Pies image

These miniature pies are perfect treat to share for Valentine's Day. The best part? You'll only need three ingredients.

Provided by Karly Campbell

Categories     Dessert

Time 30m

Yield 12

Number Of Ingredients 4

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

Steps:

  • Heat oven to 400°F. Unroll pie crusts; use rolling pin to slightly roll dough out.
  • Use 3-inch diameter round cutter to cut 12 circles from dough. Use small heart-shaped cutter to cut 12 hearts from remaining dough, rerolling scraps as needed.
  • Press circles into 12 ungreased regular-size muffin cups; fill with pie filling. Top each with heart-shaped cutout.
  • In small bowl, beat egg and water. Brush over crust on each.
  • Bake about 20 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 12 g, TransFat 0 g

CHERRY-FILLED HEART-SHAPED PIES



Cherry-Filled Heart-Shaped Pies image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.
  • Meanwhile, on lightly floured surface, roll 1 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 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.
  • Heat oven to 400°F. In small bowl, beat egg and whipping cream. Brush over hearts. Sprinkle with coarse sugar.
  • Bake 25 to 30 minutes or until lightly golden. Remove from cookie sheet to cooling rack; cool at least 30 minutes before serving.

Nutrition Facts : Calories 410, Carbohydrate 64 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Pie, Sodium 270 mg, Sugar 36 g, TransFat 0 g

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