Mini Strawberry Pies
Prep Time: 25 minutes
Total Time: 45 minutes
Servings: 14
Ingredients:
2 ready made pie dough
1/2 cup Strawberry Pie Filling
1 teaspoon lemon zest
1 large egg, beaten
Coarse sugar
2 ready made pie dough
1/2 cup Strawberry Pie Filling
1 teaspoon lemon zest
1 large egg, beaten
Coarse sugar
Directions:
Preheat the oven to 400.
Mix pie filling and lemon zest. Set aside.
Place the first pie crust on a well-floured surface and roll into a 1/8-inch thickness.
With a 3-inch heart-shaped cookie cutter, cut 14 hearts from the rolled crust.
Place in the refrigerator, then roll and cut the second crust and chill.
Beat egg to create an egg wash and brush over 14 hearts.
Place 1 heaping teaspoon of the strawberry filling in the center of each heart.
Gently stretch each of the remaining hearts with your fingers to make them slightly larger.
Then set them on top of the filling-topped hearts.
Gently press the edges together.
With the tines of a fork, press around the edges of the hearts.
Cut two small vents in the top of each heart.
Brush the tops of each heart with the beaten egg, then sprinkle with sugar.
Place the hearts 1 inch apart on the prepared baking sheets.
Bake for 12 minutes, until golden and bubbling, rotating the pans’ position half way through.
Remove from the oven and allow to cool on the pan for 10 minutes.
Transfer to a wire rack to cool completely.
Preheat the oven to 400.
Mix pie filling and lemon zest. Set aside.
Place the first pie crust on a well-floured surface and roll into a 1/8-inch thickness.
With a 3-inch heart-shaped cookie cutter, cut 14 hearts from the rolled crust.
Place in the refrigerator, then roll and cut the second crust and chill.
Beat egg to create an egg wash and brush over 14 hearts.
Place 1 heaping teaspoon of the strawberry filling in the center of each heart.
Gently stretch each of the remaining hearts with your fingers to make them slightly larger.
Then set them on top of the filling-topped hearts.
Gently press the edges together.
With the tines of a fork, press around the edges of the hearts.
Cut two small vents in the top of each heart.
Brush the tops of each heart with the beaten egg, then sprinkle with sugar.
Place the hearts 1 inch apart on the prepared baking sheets.
Bake for 12 minutes, until golden and bubbling, rotating the pans’ position half way through.
Remove from the oven and allow to cool on the pan for 10 minutes.
Transfer to a wire rack to cool completely.
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