Cherry Heart Pies

When I think of Valentine’s Day, I think of the sweet treats the most, so my contribution is Cherry Heart Pies. They are a perfect Valentine dessert and easier than you might think. Not to mention, super cute!

Cherry Heart Pies

While shopping at Target the other day, I spotted this Nordic Ware Heart Pocket Pie Press. It was only $4.99 and while I knew I could create pocket pies without it, I thought it would make it easier, so I decided to get one. I’ve become quite the fan of Nordic Ware products, and this is no exception…I’m totally in love with it.

Nordic Ware Heart Pocket Pie Press

I have some photos to show you on how I created my Cherry Heart Pies with the Pie Press, but I’ll also show you how to create mini pies with a heart cookie cutter.

To use the pie press, you simply roll out pie dough and with the pie press opened, you press the bottom into the dough, which will cut out two heart shapes of the pie dough.

Cherry Heart Pies

With the pie press, you place a heart shaped pie dough piece on top of each side of the press. One side is filled with about 2 tablespoons of cherry pie filling.

Cherry Heart Pies

The edges are brushed with beaten egg, and the pie press is closed, which will seal the edges and give it the nice crimped edges. I pierced the middle of the heart with a few vent holes with a sharp knife, brushed with more egg, and sprinkled with sugar (not shown in the photo below).

Cherry Heart Pies

If you are using a cookie cutter, instead of the pie press, you just roll out the dough and cut heart shapes with a cookie cutter. One of the hearts has a small amount of pie filling place in the middle. The edges are brushed with beaten egg.

Cherry Heart Pies, made with cookie cutter


The heart without pie filling is placed on top of the pie filling side. With the tines of a fork, you press and seal the edges. Using the tip of a sharp knife, a small vent hole.

Cherry Heart Pie made with Cookie Cutter


The pies are baked for about 20 minutes in the oven and you end up with beauties that look like this.

Cherry Heart Pies

Cherry Heart Pies
  • 1 (15 oz) package refrigerated pie crust dough OR 1 recipe of pastry dough for double crust pie
  • ½ can (20 ounce) cherry pie filling
  • 1 egg, beaten
  • Granulated sugar, for sprinkling
  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
  2. Roll half dough into 9-inch circle. Using back of Pie Press or using cookie cutters, cut out heart shapes out of pastry dough -- 2 hearts for each pie.
Pie Press Method:
  1. Place a piece of dough on the crimped side of the Pie Press, pressing down slightly in center. Spoon 2 tablespoons of cherry pie filling in the middle of the pie crust. Brush edges with beaten egg. Top with another cut out pie dough heart. Close Pie Press and squeeze tightly to crimp and seal edges. Repeat with remaining ingredients. Place on prepared baking sheet. Brush tops with egg and sprinkle with sugar. Bake 15-20 minutes or until golden brown. Cool and serve.
Cookie Cutter Method:
  1. Spoon a small amount of cherry pie filling in the middle of one of the pie dough hearts. Brush edges with beaten egg. Top with the other pie dough heart. Using the tines of a fork, press down and seal all edges. Repeat with remaining ingredients. Place on prepared baking sheet. Brush tops with egg and sprinkle with sugar. Bake 15-20 minutes or until golden brown. Cool and serve.

Cherry Heart Pies #valentinesday

Here’s links to LOTS of other great Valentine’s Day recipe by some amazing food bloggers. Be sure to check them out!

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please fromAn Appealing Plan

Linked up to:

Bru Crew Life
Cornerstone Confessions
Carolyn’s Homework
Polka Dots on Parade
Ginger Snap Crafts
Savvy Southern Style
Southern Lovely
House of Hepworths
Five Little Chefs
Someday I’ll Learn

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    • says

      aww…thank you so much, Sunithi! And the crust was very flaky — I was really happy with how it turned out. This time I froze my butter (rather than refrigerating) for about 10 minutes and I think that made a lovely difference.

    • says

      Thank you, Paula! I still haven’t made cherry pie filling either, but I sure do love fresh cherries. I went with canned filling, which did make them nice & easy.

  1. says

    Thank you, Brandie! Now I’ve got to buy a pie press =) Seriously, your photos and step-by-step instructions really do make me want to replicate your cheery cheery heart tarts…fit for a King or Queen of Hearts =)

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