06 Feb 2016

Cherry Heart Pies

No Comments Baking and Tarts / Pies

Nothing says “you’ve got no Valentine” like a heart shaped cherry pie which bleeds cherry juice when you bite into it. I doubled this recipe for the pictures and made half with pastry flour and half with whole wheat flour. There’s about 1 tablespoon of cherry filling in each heart shaped pie.

Cherry Heart Pies
Prep time
Cook time
Total time
Serves: 10 heart pies
  • 210g plain flour
  • Dash salt
  • 100g butter
  • 20g shortening
  • 1 tsp vanilla extract
  • 3-5 tbsp cold water
Cherry Filling *
  • 80g cherry jam
  • 60ml water (or the juice from the cherries if they were canned)
  • 150g frozen cherries
  • 1 tbsp cornflour
  • ½ tsp almond extract
  • ½ tsp lemon juice
  • Cherry jam
  • Icing sugar
  1. Pulse everything together in a food processor to resemble coarse breadcrumbs.
  2. Wrap in plastic and chill overnight.
After chilling...
  1. Preheat the oven to 175C/350F.
  2. Make the filling by melting the jam, then stirring in the cherries, almond extract and cornflour.
  3. Roll out the pastry to ~3mm thick, line a baking sheet with greaseproof paper.
  4. Cut out heart shapes with a cookie cutter.
  5. Place 1 tbsp inside each heart, then crimp another piece of pastry on top to seal.
  6. Brush with egg or milk and sprinkle with coarse sugar, then bake for 20-30 mins until golden brown.
  1. Mix enough icing sugar with a couple of tablespoons of cherry jam then drizzle over the cooled pies.
* The filling weights are a guide only, as long as all of the ingredients listed are present, use your judgement to make a filling which isn't too runny.

Bake until golden brown

Bake until golden brown

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