Cherry Pie- Mini Hearts

Another favorite- and mind you I have a lot of favorites! I don't believe heart shapes should only be reserved for Valentines Day and anniversaries. That's why I'm bringing hearts back and here's a perfect recipe for their come back party!

Pie Crust Recipe:

2 C flour
1 tsp Salt
2 Tbl Sugar
2/3 & 2 Tbl Shortening
1 mug of water with ice cubes

Mix the dry ingredients together (Flour, Salt, & Sugar) in a large bowl.

After mixing the dry ingredients, add the shortening. It's important you shortnening is cold, sometimes I put it in the fridge so it's easier to use. Using a pastry cutter, cut in the shortening with the dry ingredients. This is an important step, if you don't have a pastry cutter use a fork. You don't want to mix the ingredients! You just want to cut the shortening into small pieces. It's what helps make the crust light and flaky.
Start adding water 1 tablespoon at a time. Use your fork to mix the water into your crust. It will take 4-6 tablespoons of water before your crust starts packing together. A mistake a lot of people make is pouring all the water in at once and stirring it in. You really have to eyeball this step. If you crust starts sticking together earlier than 6 tablespoons, stop adding water.

The below picture is what your crust should look like when it does not need anymore water. See how it is packing together. From here you can form the crust into a ball.

Once your crust is in a ball, you can set it aside if you are immediately going to use it or place it in the fridge until you're ready to roll it out.

For my pie filling, I used a can of Oregon- Red Tart Cherries. I used the recipe straight from the can. Click on the link above for the full recipe from Oregonfruit.com. You do not need to use cherry for the recipem in fact I've used apple pie filling and worked just dandy. You also don't need to make your own filling. Check out your local grocery store for a variety of pre-made fillings.

Recipe:

1 1/2 C. Sugar
3 Tbl. cornstarch
2 cans Oregon Red Tart Pie Cherries, reserve juice from one can

Drain the cherry juice into a saucepan and add the sugar and cornstarch. Place on stove on medium heat.

Stir constantly, and I mean CONSTANTLY, until the sauce starts thickening. When the sauce starts bubbling keep stirring. It can take 5-10 minutes before you get your sauce to the right consistency.
Add the cherries to the sauce and remove from heat. Wait for your cherry sauce to cool completely. In the cooling process the sauce will thicken a little more. If you cherry filling cools and you still don't feel like it's at the right consistency, go back to the store and just buy pie filling... or to save on gas, drain the juice again and put back on the stove. Add a little more corn starch (not a lot) and do the thickening routine again.

Once your pie filling is ready, roll out your pie crust and cut into hearts. I was pretty lucky to find a cute little contraption at Williams-Sonoma that easily makes the heart pockets. But if you do not have one of those, do not be dismayed! Just use a heart cookie cutter and create a cherry heart sandwich out of heart shaped crusts and pie filling. It's easy and very fun.
When sandwiching the crust, brush a little milk on the inside edges of the crust. This will help keep the pie sealed when it is baking.
Using the same brush and milk, brush milk on the top of the pie as well.
If you want to be extra creative... go CRAZY by sprinkling sugar on the top of the pie
Here's a picture of the heart right before it went into the oven. Tres yummy!
Bad picture... i know! K was rushing to a friends for dinner and he was taking these pies as dessert. But here is the finished product. If I had my way I would've placed this baby in a bowl with ice cream and possibly a mint leaf... oh well!
This pie is crazy delicious as well as very cute and classy. It is a perfect dessert to take to a friends house or to show your love to someone you care about. And- the best part is, you can share the love anytime of year! Hearts are back friends, enjoy!