Do you remember when I made homemade strawberry pop tarts?
And it took me forever and was a lot of work and, even though they were really good, the moral of the story was, “Don’t try this at home”?
Well, try THIS at home.
I saw this idea on Our Best Bites (I shudder to post a link to this fabulous blog. Don’t leave me, okay?) and it seemed so easy and so cute that I had to try it. And WOW. If the Queen of Hearts made some tarts? These are the tarts she would make.
With two ridiculously easy ingredients — store-bought pie filling and store-bought pie crust — plus the simplest glaze you could imagine, this recipe is not to be missed, especially with V-Day lurking right around the corner. Btw, the Best Bites gals say make your own pie crust but I say go store-bought because no one will know the difference and it’s easier. They also put their pies on lollipop sticks. I made mine slightly larger (as in, too large for lollipop sticks), but I like the idea of hand pies.
And no, I haven’t changed my mind on Valentine’s Day. I still don’t like it. But I lurve me some Sweetie Pies. Especially THIS sweetie pie, in her baby chef hat from Aunt Sandy. (Thanks, Aunt Sandy!):
You will love Sweetie Pies too. In fact, you might want to double the recipe. Or triple it. Or quadruple it. It depends on the size of your cookie cutter, but I got about 4 or 5 Sweetie Pies from one pie crust. Then I made three more batches. 🙂
SWEETIE PIES (pdf)
Adapted from Our Best Bites
1 roll-out pie crust (sold in the refrigerated section with the biscuits)
1 can of pie filling of your choice
1 small bowl of water
Preheat oven to 375. Allow pie crust to sit at room temperature for 15 minutes before rolling out, then roll out onto lightly floured surface. Using a heart-shaped cookie cutter, cut out an even number of hearts. Place a small amount (1-2 teaspoons) of pie filling onto half of the hearts, leaving plenty of room around the edges.
Dip your finger into the bowl of water and brush the edges of each heart with water. Cover each filling-covered heart with one un-filled heart and press the edges firmly together. Press the edges down with a fork, then pierce the filled hearts in the center to allow them to vent.
Bake on ungreased cookie sheet covered with aluminum foil (for easy clean-up) for 12-15 minutes. The tops will still be pretty light. Allow to cool for one minute, then transfer to a cooling rack. While the hearts are still warm, spoon the following glaze recipe over them.
SUPER EASY GLAZE
1/2 C powdered sugar, measured then sifted
1 T milk
1 T butter, melted
Wisk together until smooth. Spoon over warm pies.
xoxo,
