Cherry Heart Pie Food

CHERRY-FILLED HEART-SHAPED PIES

Steps:

• In 2-quart saucepan, mix granulated sugar and cornstarch with whisk. Stir in cherries, reserved juice, the orange peel, orange juice and butter. Cut slit down center of vanilla bean; scrape out seeds. Add seeds and bean to cherry mixture. Heat to boiling; boil 1 minute, stirring constantly. Pour into shallow container. Remove and discard vanilla bean. Refrigerate until ready to assemble.
• Meanwhile, on lightly floured surface, roll 1 pie crust to 1/8-inch thickness. With 5 1/2-inch heart-shaped cookie cutter, cut out 6 hearts. Place on ungreased cookie sheet. Repeat with second pie crust. With 1 1/2-inch heart-shaped cookie cutter, cut out small heart from center of second batch of hearts. Spread 2 tablespoons filling on each plain heart. Cover with cutout hearts so filling shows. Press edges together with fork. Refrigerate 1 hour or until firm.
• Heat oven to 400°F. In small bowl, beat egg and whipping cream. Brush over hearts. Sprinkle with coarse sugar.
• Bake 25 to 30 minutes or until lightly golden. Remove from cookie sheet to cooling rack; cool at least 30 minutes before serving.

CHERRY HAND PIES

Steps:

• Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
• Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
• Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
• Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
• Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.

CHERRY HAND PIES

Steps:

• In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.

3-INGREDIENT MINI HEART CHERRY PIES

Steps:

• Heat oven to 400°F. Unroll pie crusts; use rolling pin to slightly roll dough out.
• Use 3-inch diameter round cutter to cut 12 circles from dough. Use small heart-shaped cutter to cut 12 hearts from remaining dough, rerolling scraps as needed.
• Press circles into 12 ungreased regular-size muffin cups; fill with pie filling. Top each with heart-shaped cutout.
• In small bowl, beat egg and water. Brush over crust on each.
• Bake about 20 minutes or until golden brown and bubbly.

CHOCOLATE CHERRY HEART PIE / CHEESECAKE

Steps:

• Preheat the oven to 450°F.
• Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Remove one crust from a pouch and unfold. Press to smooth the fold lines.
• Sprinkle 1 teaspoon of flour over the crust. Lay the crust, floured side down, on an ungreased baking sheet. Using a paper pattern as a guide, cut the crust into a heart shape. Prick the crust all over with a fork.
• Bake for 8 to 10 minutes, or until lightly browned. Let cool.
• Repeat with the remaining crust so that you have 2 heart-shaped crusts.
• Combine the cream cheese, confectioners' sugar and almond extract and beat in an electric mixer set on medium speed for 3 to 4 minutes, or until smooth.
• Add the heavy cream and beat until thick.
• To assemble, place one heart-shaped pie crust on a serving plate and spread with 1/3 cup hot fudge.
• Carefully spread half of the cream cheese mixture over the hot fudge. Spoon two thirds of the cherry pie filling over cream cheese.
• Spread second crust with remaining hot fudge and set on top of the cake, fudge side up.
• Then gently spread the remaining cream cheese mixture and cherry pie filling, leaving about a 1-inch border on the top.
• Decorate with cream cheese mixed with cherry juice or the liquidy (jelled) part of pie filling and whole or half cherries.
• Refrigerate until ready to serve. Store any leftovers in the refrigerator.
• Note: To make pattern, cut a piece of paper into a heart shape about 10 1/2 inches high and 10 inches wide.
• Source: FamilyTime.

CHERRY HEART PIE

Steps:

• Grind granola in food processor or blender until fine. Add remaining crust ingredients and process until well blended. Press into greased heart-shaped pie plate. Preheat oven to 350°F While waiting, combine all filling ingredients in a bowl. Let stand 15 minutes. Pour on top of crust and bake 15-20 min at 350°F or until filling begins to bubble.