CHERRY-FILLED HEART-SHAPED PIES
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
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
3-INGREDIENT MINI HEART CHERRY PIES
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
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 HEART PIE
Make and share this Cherry Heart Pie recipe from Food.com.
Provided by Enjoy Life Foods
Categories Pie
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Grind granola in food processor or blender until fine. Add remaining crust ingredients and process until well blended. Press into greased heart-shaped pie plate. Preheat oven to 350°F While waiting, combine all filling ingredients in a bowl. Let stand 15 minutes. Pour on top of crust and bake 15-20 min at 350°F or until filling begins to bubble.
Nutrition Facts : Calories 451.6, Fat 11.9, SaturatedFat 2, Sodium 55.7, Carbohydrate 80.2, Fiber 6.3, Sugar 56.8, Protein 8.6
CLASSIC CHERRY PIE
The star of this good old American pie, cherries always brighten summer treats. Adapted from Good Food Magazine, June 1987.
Provided by JackieOhNo
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make pastry: Place flour, salt, butter, and shortening in food processor and process just until mixture resembles coarse crumbs. Or mix flour and salt in mixing bowl and cut int butter and shortening with pastry blender. Sprinkle about 5 T. water over flour mixture; process or mix with fork until dough comes together, adding remaining water as needed. Divide dough into 2 pieces, one twice as big as the other. Refrigerate both pieces wrapped in plastic wrap at least 30 minutes.
- Meanwhile make filling: Mix sugar and cornstarch in large bowl. Add cherries, vanilla and almond extracts, and pinch salt; stir to combine. Let stand, stirring occasionally, 20 minutes.
- Heat oven to 425 degrees.
- Roll out larger piece of pastry to 14" circle on well-floured surface. Line 9" deep dish pie plate with pastry and trim to a 1" overhang. Mix egg and 1/4 t. salt and brush over bottom and side of pastry. Stir cherries and pour into pastry. Top with butter.
- Roll out remaining dough to 10" circle. Cut into 1/2" strips. Arrange strips in lattice pattern over filling, painting ends with egg glaze to stick to bottom crust. Fold over edges and crisp. Brush rim and lattice with glaze.
- Bake 15 minutes. Reduce heat to 375 degrees and bake until crust is golden and cherries are tender, 30-40 minutes longer. If edges brown too quickly, cover with strips of aluminum foil.
Nutrition Facts : Calories 424.4, Fat 19.4, SaturatedFat 9, Cholesterol 53.1, Sodium 252.1, Carbohydrate 59.2, Fiber 2.7, Sugar 28.6, Protein 5.3
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- If using jarred cherries in juice (like the one pictured above from Trader Joes) thoroughly strain cherries through a fine mesh colander reserving the juice. Set cherries aside.
- Cut chilled butter into small chunks and place back in refrigerator while preparing dry ingredients.
- Preheat oven to 400℉. Cut refrigerated dough in half and then roll each half using a rolling pin on a well-floured board into a circle. Pro Tip: Roll from center to the edge, turning and flouring dough to ensure it doesn't stick to the board. Roll between 1/8-1/4 inch thickness.
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