February 5, 2013 by FHElessons
I am normally one who likes everything homemade. I never make cookies from a mix. I love to make homemade bread and eat it with homemade jam. And if I make a pie, I generally make my own pie crust and filling. But a while ago my husband and daughter made these heart-shaped hand pies using refrigerated pie crust and canned pie filling, and they were delicious! Seriously delicious! Like way better than Marie Calendar’s pies delicious. Since Valentine’s Day is coming up, I thought they would make the perfect FHE treat for next week, especially since they are so fast and easy to make!
- 1 (15 oz) package refrigerated pie crusts (these are the kind that come with 2 circles that you just unroll to use – not the frozen ones)
- 1 can of your favorite pie filling (we did some with raspberry and some with peach)
- 1 beaten egg
- 1/4 cup heavy cream
- 1/2 cup turbinado sugar (raw sugar)
- Heart-shaped pie press or large heart-shaped cookie cutter
Preheat oven to 400 degrees. Unroll your (9-in) circular pie crusts. Use the back of the pie press or a large cookie cutter to cut 6 heart shapes out of each crust (or as many as you can fit).
If you have a pie press, lay a heart on each side of the inside of the press, pressing down slightly in center. Spoon 2 Tbsp. pie filling onto the center of one heart. If you are using a cookie cutter, just spoon 2 Tbsp. of filling onto one heart.
Using a pastry brush, brush the edges of each heart with beaten egg, and then press together tightly to seal. If you are using cookie cutters, brush the edges of 2 hearts and then lay one heart on top of another filled heart. Use your fingers to press the edges together and then press a fork all around the edges to crimp and seal tightly.
Repeat the above procedure with all the hearts to form 6 hand pies (or half of however many hearts you were able to cut from your crusts). Place the hand pies on a parchment lined baking sheet.
Use a pastry brush to brush the tops of each pie with cream. Sprinkle turbinado sugar over the cream. You can use regular, granulated sugar if you can’t find the turbinado sugar, but the large crystals of the turbinado sugar make for a fantastic pastry.
Bake at 400 degrees for 15-20 minutes or until golden brown. Remove to a wire rack to cool.
Serve with vanilla ice cream. Makes 6 pies. Enjoy with your family and wait for the applause! (I always feel that if Emeril gets applause when he cooks, so should I!)