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

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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