Cherry Heart Pie Recipes

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

Ingredients

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

Ingredients

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

THE BEST CHERRY PIE

The Best Cherry Pie image

This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.

Provided by pomfamilycooks

Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes

Time 1h23m

Yield 8

Number Of Ingredients 6

Ingredients

1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g

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