Make easy heart pocket pies for Valentine’s Day, anniversaries, or any time you want to share some love with someone special. I share two methods: 1) using a Nordic Ware Heart Pocket Pie Press, and 2) using heart shaped cookie cutters.
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You all know I’m a sucker for fun kitchen gadgets. While shopping the other day, I spotted this super cute Nordic Ware Heart Pocket Pie Press. I’m going to show you how easy it is to make heart-shaped pies using this pie press (the method I prefer), BUT, if you don’t have one (or want to buy one), I’m also going to show you how to make pocket pies with a cookie cutter.
For my tutorials, I’ve decided to make cherry heart pies, but you can use any pie filling. I kept it easy by using premade pie crust and canned pie filling, but feel free to use homemade, if you wish.
First, let’s start with the Nordic Ware Heart Pocket Pie Press.
To use the pie press, you simply roll out pie dough and with the pie press opened, you press the bottom of the pie press into the dough, which will cut out two heart shapes of the pie dough. Carefully lift the pie press and then lift up your heart-shaped pie dough pieces.
With the pie press open and on a flat surface, place a heart shaped pie dough piece evenly on top of one side of the press. Place about 2 tablespoons of pie filling on this side. You’ll see in the photo below that I placed the 2nd heart-shaped pie dough on the other side, but that’s actually unnecessary.
Brush the edges of the pie crust (that is on the pie press with filling on it) with beaten egg. Take your unused heart-shaped pie dough and place it evenly on top of the piece that is on your pie press.
Close the pie press, which will seal the edges of the pie and give it a nice crimped edge. Carefully remove your pocket pie from the pie press. 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).
Don’t have a Nordic Ware Heart Pocket Pie Press? While I think using one makes a better pocket pie, you can also make heart-shaped pocket pies with a cookie cutter.
Roll out your dough and cut two heart shapes with a large heart-shaped cookie cutter. Place a small amount of pie filling place in the middle of one of the heart-shaped doughs. The amount you use will depend on the size of your cookie cutter, but make sure there is plenty of bare edge space.
Brush the edges of the dough with the filling with beaten egg.
The unused heart shape (without pie filling) is placed on top of the pie filling side. With the tines of a fork, press down and seal the edges. Using the tip of a sharp knife, a small vent hole.
Whether you use the Nordic Ware Heart Pocket Pie Press or cookie cutters, you’ll bake them in the oven until they are a nice golden brown. The finished photos below are of the ones made with the pie press.
- 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
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- 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.
- 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.
- 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.
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:
- Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
- Bacon Double Cheese Burger Bites from In the Kitchen with KP
- Cheese Stuffed Cannelloni from Curious Cuisiniere
- Garlic Shrimp Bruschetta from MarocMama
- Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
- Indian Shrimp Pulao from Soni’s Food
- Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
- Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
- Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
- Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb
#SundaySupper Valentine’s Day Sweet Eats:
- Banana Bourbon Blondies from The Messy Baker
- Banana Cream Napoleon from Food Lust People Love
- Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
- Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
- Chocolate Baumkuchen from Webicurean
- Chocolate Bread Pudding from La Cocina de Leslie
- Chocolate Chip Banana Cake with Banana Cream from The Lovely Pantry
- Chocolate Covered Bacon from I Run For Wine
- Chocolate Covered Stuffed Strawberries from Country Girl in the Village
- Chocolate Mousse from Mom, What’s For Dinner?
- Chocolate Roll filled with Nutella Cream from Basic N Delicious
- Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
- Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
- Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
- Coeur a la Creme from That Skinny Chick Can Bake
- Cream Cheese Mints from Simply Gourmet
- Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
- Dark Chocolate Raspberry Torte from Kelly Bakes
- #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
- Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
- Homemade Cherry Mash Candies from Juanita’s Cocina
- Maple-Date Bars from Diabetic Foodie
- Meyer Lemon Marmalade from Shockingly Delicious
- Mini Samoa Bundt Cakes from Ruffles & Truffles
- Molten Chocolate Lava Cake from Gotta Get Baked
- Peanut Butter and Jelly Cupcakes from The Meltaways
- Pistachio and Chocolate Souffle from Small Wallet Big Appetite
- Raspberry Custard Tart from Kudos Kitchen
- Raw Fudge Love from Mama’s Blissful Bites
- Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
- Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
- Red Velvet Ice Cream Sandwiches from Cravings of a Lunatic
- Red Velvet Sandwich Cookies from Magnolia Days
- Red Velvet Sugar Cookie Bars from Chocolate Moosey
- Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
- Strawberry Shortcake! from The Foodie Army Wife
- Strawberry Valentine Cake Hearts from Ninja Baking
- Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
- Valentine’s Bakewell Tarts from Happy Baking Days
- Valentines Chocolate Apples from Big Bear’s Wife
#SundaySupper Valentine’s Day Drinks:
- Blood Orange Vodka Martinis from The Catholic Foodie
- Bloody Raspberry Cocktail from My Cute Bride
- Strawberry Gin Fizz from girlichef
#SundaySupper Valentine’s Day Tablescape: A Romantic Table For Two Please fromAn Appealing Plan