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So cute, so delicious, and so EASY using refrigerated pie crust! These are my my kids’ all-time favorite dessert and the hubby loves them too! Fun for a Valentine’s Day dessert – or anytime, really. Only four ingredients – It doesn’t get better than this!

(Note: You’ll need one 3 inch round cookie cutter)

INGREDIENTS

DIRECTIONS

Preheat oven to 375°F.   Spray 2 cookie sheets with vegetable oil cooking spray.

Take the pie crust out of the refrigerator for a few minutes before using to soften.

Unroll 1 pie crust on a lightly floured work surface and roll into a large circle using a rolling pin. Cut 12 -14 rounds from the pie crust, depending on how thin you like your crust (and therefore how large your roll out your circle of dough)  Reroll scraps as needed to make more circles.

Repeat with the second pie crust.

Place the 12-14 pie crust rounds on cookie sheets, then spread 1 tbsp. pie filling  in center of each round, leaving an edge. I generally use 3 cherries covered in sauce.

Brush edge of rounds with the beaten egg so that the top will stick to the bottom.

Cut a small circle in the  center in each of the remaining rounds with a sharp knife. You want the cherries to peak through the crust.

Top each bottom with cut out dough round, pressing down on outer edges to seal. 

Brush tops of dough rounds with egg (will give the tops a nice brownish color); sprinkle sugar on tops. 

Bake until golden brown on top and edges, approximately 17 to 19 minutes. The dough tastes best when a bit crispy.

If you can wait, cool about 30 minutes, serve and enjoy!

OPTIONS: 

Change out the pie filling – peach, apple and blueberry fillings work well too!
You can also change out the shape – hearts are fun, and leaves are great in the fall!