Mini Cherry Heart Shaped Pies Recipe

These Mini Cherry Heart Shaped Pies are just as yummy as they are adorable! Make them for the folks you love on Valentine’s Day, Mother’s Day, Father’s Day and even the Fourth of July to show how much you love our great country!


No need to spend the time making pie crust for this recipe. Do it the quick and easy way with the pre-made kind that you just unroll.


Get the most hearts from the crust by cutting them as close together as possible. When you’ve cut out all you can, gather up the scraps, press them together and roll out the left over crust to make a few more.

If you don’t have a heart cookie cutter, Amazon has set of 6 heart shaped cutters.


Egg wash makes a great baking “glue” for keeping the top and bottom hearts together while they bake.


It may take a couple of tries to get just the right amount of filling in each one. You’ll need to leave enough room for the top and bottom crusts to come together.


A fork is a simple tool for crimping the edges together. Don’t forget to make the “X” on top to give the steam a place to be released. Sprinkling the sparkling sugar on top gives these a professional finishing touch.


Mini Cherry Heart Shaped Pies Recipe
Recipe Type: Dessert
Author: True Couponing
Prep time:
Cook time:
Total time:
  • 1 box Refrigerated Pie Crust
  • 11 oz Cherry Pie Filling
  • 1 Egg
  • 1 tbsp Milk
  • White Sparkling Sugar
  1. Preheat oven to 350.
  2. Using a 3 1/2″ heart shaped cookie cutter, you should get 8-10 pies from 1 box of crusts.
  3. Cut as many shapes as you can get by re-rolling scraps as needed. You will need an even number of hearts.
  4. Line a baking sheet with parchment paper.
  5. Mix together egg and milk to make an egg wash.
  6. Place half of the hearts on prepared pan(s).
  7. Use egg wash to wet the edges of the hearts.
  8. Place a small amount of the pie filling in the center of each.
  9. Place the another pie crust heart on top of each of the filled hearts.
  10. Cut an “X” on top of each filled heart and press and crimp edges.
  11. Brush sealed pie with egg wash and dust with sparkling sugar.
  12. Bake for 14-16 minutes until crust is browned.
  13. Allow to cool.

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