Yummy by Gambino - Mini Heart-Shaped Cherry Pies

MINI HEART-SHAPED CHERRY PIES

PRESENTED BY KATHY HEEREN-ELLIS | PREP: 45 MINS | TOTAL: 2 HRS 45 MINS | SERVINGS: 6

Make mini heart-shaped cherry pies for the sweethearts in your life with this simple recipe. This recipe includes made from scratch filling but to save time, substitute with canned pie filling.

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:

1 box refrigerated pie crust 2 count softened (as directed on box)

Topping:

1 egg

1 tablespoon whipping cream

2 tablespoons coarse sugar or sanding sugar

DIRECTIONS

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.