Easy Cherry Valentne’s Hand Pies are a holiday lifesaver. Six ingredients and about 30 minutes will give you a pretty individual dessert with a flaky, buttery crust and a sweet, red cherry filling.
1 can (21-ounces) cherry pie filling
½ teaspoon almond extract
½ teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 box (2 crusts per box) refrigerated pie crust (I like Pillsbury Ready Crust)
1 egg beaten with 1 tablespoon water, milk, or heavy cream
Powdered sugar for dusting
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper or a silicone mat. Set aside.
In a medium bowl, stir the pie filling, almond extract, lemon zest, and juice until well combined.
Place one of the crusts between two pieces of waxed or parchment paper. Roll the dough slightly to flatten it and make it large enough to cut four heart shapes.
Use a large 4-inch heart cookie cutter to cut out four heart shapes.
Cut a heart in the middle of two cookies with a small heart-shaped canape cutter. These will be your tops.
Repeat with the remaining pie crust.
Place 2 tablespoons of the pie filling in the center of the four large hearts.
With a pastry brush, brush the edges with the egg mixture.
Top each with a heart with the center cut out.
Use a fork to crimp the edges of each pie to seal them.
Place the pies on the prepared baking sheet.
Bake in the preheated oven for 13-15 minutes or until the top is lightly golden brown.
Remove from the oven and cool on the baking sheet for 2-3 minutes.
Transfer the pies to a wire rack to cool completely.
Before serving, dust the tops lightly with powdered sugar.
Find it online: https://eatsbythebeach.com/easy-cherry-valentines-hand-pies/