Ingredients
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1/2 cup cherry preserves
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2 tsp almond extract
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All-purpose flour, for dusting
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1 (15 oz) box refrigerated pie crust
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1 large egg
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3 tbsp turbinado or granulated sugar
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3/4 cup confectioners' sugar
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1 tbsp low-fat milk
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Pink food coloring, as needed
Steps
1
Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, combine the cherry preserves and almond extract.
2
Lightly dust a work surface with the flour. Unroll 1 pie crust. Use a 3-inch heart-shaped cutter to cut out 10 hearts. Place hearts on prepared baking sheet. Repeat cutting out shapes from second pie crust.
3
In a small bowl, beat together the egg and 1 tsp water. To each of the 10 hearts on baking sheet, add 2 tsp cherry filling. Brush egg wash around edges of filled hearts and top with remaining dough hearts. Pinch and crimp edges with a fork to seal. Using a paring knife, cut slits in the top of each heart.
4
Brush remaining egg wash over pies and sprinkle with the turbinado sugar. Bake 10–15 min., until golden brown. Cool completely. In a small bowl, whisk together the confectioners' sugar and milk until smooth. Add a few drops of pink food coloring until desired color is reached. Drizzle glaze over cooled hand pies and let set before serving.
