Cherry Heart Pies
These Hand Pies have a flakey buttery crust with an irresistable homemade cherry filling. Their hear shape make them perfect as a project to do with kids or as a date night in dessert.
Servings 16 individual pies
- 12 oz pitted cherries
- 1 1/2 cups lightly sweetened cherry juice *I used cherries & juice from 24.7 oz Dark Morello Cherries from Trader Joes
- 3/4 cup granulated sugar
- 2 tbsp arrow root powder *corn starch may be substituted in equal parts *corn starch may be substituted in equal parts
- For Pie Crust- Double pie crust recipe in separate batches to accommodate filling
Pie Crust (double in a seperate batch for top layer)
- 1/2 lb cold unsalted butter *2 sticks or 8 oz
- 2 3/4 cup all-purpose flour
- 1 tsp sea salt
- 1/2 cup ice water
- 1 tbsp granulated sugar
- 1 egg
- 6 tbsp sparkling sugar
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.
Measure arrowroot into a small bowl. Add approximately 2 tbsp juice, mixing well, making a slurry.
In a medium sized saucepan add sugar and remaining juice, stirring to start to dissolve sugar. Add juice slurry and cook over medium heat, whisking consistently until thickened, about 3 to 4 minutes. Let cool slightly and then stir in cherries. *Letting cherries cool in the refrigerator either overnight or for several hours will help prevent cherries from spilling out through sides oh hand pies.
Cut chilled butter into small chunks and place back in refrigerator while preparing dry ingredients.
Measure flour, salt and sugar into a food processor, fitted with steel blade. Pulse a few times to incorporate.
Add diced butter and pulse until butter is the size of small peas, approximately 8 to 12 times.
Slowly pour ice water into feed tube while pulsing machine until dough begins to form a ball.
Dump dough onto floured board and roll into ball. Wrap in plastic wrap and refrigerate for 60 mins or until needed.
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.
Using largest heart shape cookie cutter cut dough into shapes and place on cookie sheets with parchment paper. Using smallest cookie cutter, cut a heart in center of half of larger hearts. Placed cut pie crust hearts back in refrigerator for about 15 mins.
Place approximately 1 1/2 tbsp of cherry filling in center of uncut hearts. Place cut hearts over top of cherry filling. With a fork, crimp crust about 1/4 inch from edge, closing two sides of crust together.
Whisk egg in a small bowl and using a brush, wash down top of pie with egg. Sprinkle the sparkling sugar on top.
Bake for 15-17 mins in 400℉ or until lightly golden brown.
- Amounts listed for pie crust is enough for the bottom layer. In a separate batch, use the same amounts for top layer.
Calories: 269kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 253mg | Potassium: 115mg | Fiber: 1g | Sugar: 20g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg