Heart Shaped Cherry Hand Pies
Heart shaped cherry hand pies made with flaky pie dough and cherry filling. A fun Valentine’s Day dessert that’s easy to make.
Video
Ingredients
- 2 Refrigerated pie crusts – Two crusts give enough dough for tops and bottoms
- 1 cup Cherry pie filling – Chop large cherries so the filling sits flat
- 1 Egg – For egg wash
- 1-2 tablespoon Water – To thin the egg wash
- ¼ cup of Coarse sugar – Optional finish
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Roll the pie crusts out slightly thinner than they come from the package.
- Use the heart cutter to cut an even number of hearts from the dough.
- Place half of the hearts on the prepared baking sheet.
- Using kitchen scissors, cut the cherries in the cherry pie filling into smaller pieces so the pies fill evenly.
- Spoon 1 to 1½ teaspoons of cherry pie filling into the center of each heart, keeping it away from the edges.
- Whisk the egg with a small splash of water and brush lightly around the edges.
- Place a second heart on top of each filled one and press together gently, then seal with a fork.
- Chill the assembled hand pies for 20 minutes so they hold their shape while baking.
- Brush the pies with the egg wash. Then sprinkle with coarse sugar (if using) and cut a small opening in the center of each pie.
- Bake for 18–22 minutes, until lightly golden and the edges are set.
- Cool on the baking sheet for a few minutes before transferring to a rack.
Notes
Don’t overfill the pies:
Because the cutters are small, too much filling will leak. Keeping it to about a teaspoon makes sealing easier. Chill before baking:
A short chill helps the dough keep its shape and gives you cleaner edges once baked. Seal well:
Pressing the edges with a fork helps prevent leaks and also adds a nice decorative touch. Use parchment paper:
This makes cleanup easier and keeps the bottoms from browning too fast. Let them cool slightly before moving:
They firm up as they cool, so they’re less likely to break when transferring.
Because the cutters are small, too much filling will leak. Keeping it to about a teaspoon makes sealing easier. Chill before baking:
A short chill helps the dough keep its shape and gives you cleaner edges once baked. Seal well:
Pressing the edges with a fork helps prevent leaks and also adds a nice decorative touch. Use parchment paper:
This makes cleanup easier and keeps the bottoms from browning too fast. Let them cool slightly before moving:
They firm up as they cool, so they’re less likely to break when transferring.
Nutrition
Calories: 209kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 16mgSodium: 150mgPotassium: 65mgFiber: 1gSugar: 5gVitamin A: 73IUVitamin C: 1mgCalcium: 12mgIron: 1mg
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