I’ve always loved Valentine’s Day, even when I was single. Some people call it a Hallmark holiday but to me it’s more than that. It’s not about the special gifts you receive from your loved one on Valentine’s Day. To me Valentine’s Day is a day to really show your significant other how much you love them. My boyfriend tells me how much he loves me everyday but it’s nice to have a day where everyone around you is doing the same. I love the bright and cheery colors and the red, white and pink candies.
Since Valentine’s Day is right around the corner I thought I would come up with some cute Valentine’s Day treats. I have come up with a mix of easy and simple recipes that I think you all will enjoy. These cherry heart hand pies are one of my favorite recipes so far. The heart shape makes them even cuter. They are the perfect hand sized treat for Valentine’s Day.
Instead of just topping them with sugar I topped them with a mix of cinnamon and sugar to really bring out the flavor of the cherries. You can find a picture of what they looked like before they went into the oven on my Instagram. If you don’t already follow me on Instagram you should head on over now and follow me. I share behind the scenes pictures which many of you won’t see here.
- 1 box Pillsbury pie crust (2 crusts)
- 1 small can Duncan Hines cherry pie filling (with more fruit)
- 1 large egg white + 1 tbs. water
- granulated sugar
- Thaw the refrigerated pie crust. Unroll each one individually and lay out onto a clean countertop. Using a large heart shaped cookie cutter cut out 8 individual pie tops and bottoms from each pie crust (16 hearts total). Lay 8 hearts out onto a parchment paper lined baking sheet. Open the pie filling and spoon 1 and 1/2 tablespoons to 2 tablespoons on each heart. Place the top heart on the filling of each pie. Lightly press the two dough crusts together. Using a fork, edge the pie crusts together. Vent the top of each pie by cutting 2-3 slits in each. Mix together the egg white and water. Brush each pie with the egg wash. Sprinkle each pie with a little bit of cinnamon and sugar. Refrigerate pies for 30 minutes. Preheat oven to 375° F and bake pies for 30 minutes. Let cool on the pan for 10 minutes before handling. Enjoy!