Hand pies have got to be one of my favorite treats. Along with Nutella ....... and cherries. Anything cherry, really.
If you haven't had Nutella, you must. Like right now.... get in your car, drive to the market, and pick some up... DO IT!
It's a chocolate hazelnut spread that tastes divine. I'll spread the stuff on pretty much anything.
Seriously, I will.
I saw this adorable pie press at my local craft store and just had to snatch it right up.
Actually, I snatched two of them right up.
I thought I'd include one of them in a fun Valentine care package that I'm going to be giving away as a prize for my Blogiversary coming up on the 28th. Celebrating 1 year of bloggity blogging...... woot, woot!
So consider this a little sneak peak.
Definitely check back here on Friday for the giveaway!!!
Now, for the heart pies...
The ingredients are pretty simple. All you need are some pie crusts, Nutella, and cherry preserves. An egg for an egg wash and some powdered sugar for dusting. Easy, right?
What's cool about this pie press is that it doubles as a cookie cutter....... score! I love multi-functional kitchen tools. LOVE THEM!
Now, that's a whole lotta yummy goodness right there.
Remember....... check back here Friday, January 27th for a fun Valentine Giveaway!
Nutella and Cherry Heart Pies
- 2 Boxes (14.1 OZ) Pillsbury Pie Crusts
- 1 Jar (26.5 OZ) Nutella Hazelnut Spread
- 1 Jar (12 OZ) Smucker's Orchard's Finest Red Tart Cherry Preserves
- 1 Whole Egg, For Egg Wash
- Powdered Sugar, For Dusting (Optional)
Preheat the oven to 400 degrees (F).
In a prep bowl, whisk the egg yolk and set aside.
Remove the pie crusts from the boxes and unroll them. Working on a flat surface, use the Mini Pie Press to cut hearts out of the pie dough. Each pie crust round should yield 5 or 6 hearts.
Place one heart cut-out into the pie press, then fill it with a tablespoon of the Nutella and a teaspoon of the cherry preserves. Take another heart cut-out and brush some of the whisked egg around the edge of the entire heart. Place the brushed side down over top of the filled heart cut-out that is in the pie press. Close the pie press, making sure to seal the two heart pieces together. Carefully remove the heart pie from the pie press and place on a lined cookie sheet. Continue this process with the remaining heart pie pieces until they are all assembled.
Brush the tops of each heart pie with the whisked egg for an egg wash. This will give the pies a golden color. Bake for 15-18 minutes or until golden brown. Remove to cooling racks to cool. Serve warm with ice cream or cool completely and dust with powdered sugar. Makes 10-12 heart pies.