Sunday, February 9, 2014

Heart-Shaped Cherry Pie

Heart-Shaped Cherry Pie

Heart-Shaped Pocket Cherry Pie, so yummy!
I had 5 pounds of Cherries in my freezer and a few days ago baking a Cherry Pie came to mind. I decided to make the pies heart-shaped since Valentine's is approaching. The Pie Crust was flaky and the Cherry Pie filling was a little sweet and a little tart and oh so satisfying!

Heart-Shaped Pocket Cherry Pie, devour in a few bites!
I had to thaw the Cherries last night, and this morning removed the stems and pits. I do not own a Cherry Pitter yet, but found a great tip to remove the pit. Use the thicker end of a chopstick to push the pit out of each Cherry. If you are making one 9-inch pie, leave the Cherries whole but for the pocket pies, roughly chop the Cherries. It worked perfectly though it was time consuming. I did this step after making the Pie Crust. You can find the tutorial on removing pits from Cherries with a chopstick at:

Pie Crust ready to chill
Perfect Pie Crust
I made the Pie Crust from The Pioneer Woman Cooks A Year of Holidays by Ree Drummond (pg. 286). I adore the recipes Ree shares on her blog, show on Food Network and cookbooks, which I proudly own all! Hubby got me this newest food tome as one of my Christmas gifts and I cherish it. This Pie Crust is a cinch to make. You do not need to use a mixer, just a Pastry Cutter.

Makes two 9-inch Pie Crusts

Heart-shaped Cookie Cutter and Pastry Cutter

3 cups All-Purpose Flour

¾ cup Vegetable Shortening; cut into pieces (I used Crisco)

¾ cup (1 ½ sticks) cold Unsalted Butter, cut into pieces

1 extra large Egg

1 teaspoon Salt

1 tablespoon Distilled White Vinegar

5 tablespoons cold Water

Cherry Filling - yum!

Combine the Flour, Salt, Shortening, and Butter in a large bowl.

Using a Pastry Cutter, gradually work it all together until mixture resembles coarse crumbs.

Beat Egg with a fork and add it to the mixture along with the Vinegar and cold Water.

Stir together until combined, adding another tablespoon or two of cold Water, if it needs the moisture.

Form the mixture into two balls; wrap each in plastic wrap and chill for at least 2 hours. If you are not using the Pie Crust immediately, wrap each in individual plastic freezer bags and place in freezer. Remove from freezer 30 minutes before you need them.

Take ½ of 1 of the cold Pie Crust and sprinkle flour on work surface and on rolling pin, and roll out a nice circle. Take a heart-shaped cookie cutter, and dip in Flour and cut out shape and place on a parchment-lined baking sheet.

Repeat until you have used up all the Dough. I got 16 hearts, which made 8 pocket pies.

Crimped and ready to bake

Cherry Pie
I used the Cherry Pie recipe from:

5 cups Cherries, sweet or sour (or both), pitted

½ cup Sugar

¼ cup Corn Starch

1 tablespoon, cold Unsalted Butter, cut into tiny pieces

1 extra large Egg, beaten

1 tablespoon Lemon Juice, freshly squeezed

1 teaspoon Lemon Zest

½ teaspoon Pure Almond Extract

½ teaspoon Pure Vanilla Extract

Wilton White Sanding Sugar or Sugar for sprinkling

Pies out the oven

Preheat oven to 400 degrees.

In a large bowl, toss together Cherries, Sugar, Lemon Juice and Zest, Extracts and Corn Starch until evenly coated.

Spoon 2 tablespoons of the Cherry Pie filling onto one heart half. Repeat process until you are done. Take a tiny piece of Butter and place over each Pie Filling. Using a Pastry Brush or your finger, go around the edge of the Dough with beaten Egg, so it will seal properly. Cover with the other heart half, and with the edge of fork and go around the edge of the Dough crimping down to seal it. Brush tops with Egg and sprinkle with Sanding Sugar. Take knife and make a few slits on top of each pocket pie. I made an x.

Bake for 20-25 minutes, until golden brown.

Cool in baking sheet for 15 minutes; remove to a rack and cool for at least 30 more minutes. Serve warm or place in fridge to cool. Serve with vanilla bean ice cream if desired.

Enjoy! :)

-Sophia/Two Frys


  1. I'd like to invite you to join our site . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
    By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
    Simply visit or contact me at We look forward having you in our network!

  2. It's adorable Sofia, love hand held pies...great for gifting on Valentine's day too!

  3. Thank you Maria. They are so cute and yummy. eRecipe my husband will contact you soon.


Note: Only a member of this blog may post a comment.