Heart Shaped Cherry Pies 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.

HEART SHAPED CHERRY PIES

Steps:

• Gently unroll the dough from the tube- careful not to over handle it.
• Carefully use a cookie cutter to cut the dough into the desired shape.
• Bake on a baking sheet lined with parchment paper or a silicon mat at 350 degrees for 10-14 minutes (until lightly golden brown).
• Allow the hearts to cool, spoon filling onto one heart and gently make a sandwich with another heart.