GUYS, Whole 30 is done and I am still sticking to clean eats (mostly) but these handheld cherry heart pies are too cute not to eat! Last week, I got together with Jess, Kelly & Blair for a fun Galentine’s Day brunch shoot & was so excited to make these for the table.
I always remember my mom making these when we were little and texted her for the recipe. I soon realized it’s super simple and almost felt bad how easy it was to throw together. You can always make your own dough but I snagged this refrigerated organic pie dough at the store and it worked perfectly. The box came with two rolls and each roll gave me about 4 pies with extra dough you could roll out and use for something else or freeze.
If you don’t have a heart shaped cookie cutter don’t fret – it’s so easy to just carve your own with a knife like I did just make sure to keep the sizes even for when you layer them. Split the hearts into two groups and make two slits in all of your tops. Then, get your egg wash ready (1 egg + 1 Tbsp Milk) and start by applying the wash to the edges of the bottom hearts. Once you place your pie filling on, add the top heart with the slits in it and finally rub the egg wash all over it.
You can always crimp the edges with a professional crimper but I just use the edge of a fork and make sure everything is as sealed as it can be. Sprinkle raw sugar on top and toss in the oven for 15 minutes at 350! They were such a hit and I highly recommend them for the holiday weekend especially if you have a Galentine’s brunch coming up (which is the best thing ever!)
- 1 Package Pie Crust
- 1 Can Cherry Pie Filling
- 1 Egg
- 1 Tbsp Milk
- Raw Sugar As Needed
- Preheat oven to 350 degrees
- Cut pie crusts into hearts
- Make slits in the hearts going on top
- Add filling to bottom hearts and brush egg wash on edges
- Add top and apply egg wash all over
- Sprinkle with sugar
- Bake for 15 minutes