Well ladies and gentlemen, I got the stomach flu again this weekend. For those keeping score that is now 5 times in the last 10 months, the last time being just 2 weeks ago. What is wrong with my immune system?? My poor little Kirsten had it this weekend too, but she bounces back so much better than her pathetic mama. Anyway, on to my post. I made these cute little pies a couple weeks ago and they were so easy. We’re talking just a few ingredients here people. So easy and so tasty. Make your sweetheart some of these cherry pies for Valentine’s day! Here’s how I made them:
2 tenderflake pie crusts, thawed – or make your own if you’re not lazy like me
1 can cherry pie filling
1 egg white, beaten
red sugar (optional)
Preheat oven to 375 F.
Once thawed, remove tenderflake pie crusts from their aluminum shell. Place on a lightly floured surface and smooth out. Using a heart-shaped cookie cutter, start cutting out hearts. 2 pie shells made me 5 heart pies (which is 10 hearts top and bottom).
Place 5 hearts on a baking sheet. Carefully spoon some cherry pie filling in the centre. Do not overfill here. Try to stay at least 1/2 inch from the edge. If you overfill, all the contents will seap out.
Place the remaining 5 hearts on top. Using a fork, press down on all edges to make a tight seal. This is very important. If the seal is not tight, all the cherry pie filling will leak out while baking. Brush pies with an egg white wash if you want a golden finish. Sprinkle with red sugar if desired.
Bake at 375 F for about 17 minutes, or until golden.