MINI RASPBERRY HEART PIES. It’s close to Valentine’s Day! So out come all the heart shaped everything along with chocolate!
I wanted to blend both of those things and add some raspberry yumminess to the mix! Don’t like raspberries, then try strawberries or blueberries! Your choice. They come together fairly easily. If you don’t have a heart shaped cookie cutter, you can always just cut out circle or rectangles and just make them that way.
Our scalloped edge cutter actually comes from a vintage set my mom passed along to me at some point. Super happy to have the set and the heart one was perfect for this recipe! Either shape, they’ll taste amazing!
In fact, if you want to make pop tarts instead of a holiday themed treat, head over to our BLUEBERRY POP TARTS recipe or CINNAMON SUGAR variation. These recipes will have the measurements you’ll want to create those as well as ideas for a glaze. Although some pop tart flavors are perfectly tasty without a glaze on top.
You will need our PIE CRUST RECIPE to make these mini raspberry heart pies or you can also use our PIE CRUST MIX available from LEGIT BREAD COMPANY. A truly wonderful collaboration with our friend Jen of Predominantly Paleo. If you use the mix, you’ll need to follow the instructions for a single crust since the mix is enough for 2 crusts.
Have fun making these for whatever occasion you find yourself hankering for a fruity filled warm pastry! If you want a little sparkle on top of these little pies, you can use the Balanced Bites organic infused vanilla sugar like I did. No, that little sprinkle on top is NOT paleo, so your choice! You be you!
mini raspberry heart piesCourse: Holiday, Our Favorites!, Pie, Pie Crust Mix, Recipes, Sweet Treats, Valentine’s Day
1 pie crust recipe or Pie Crust Mix
¼ c fruit only raspberry jam (or jam flavor of choice)
4-5 frozen raspberry beadlettes* (or other fruit) optional
1 egg, whisked for egg wash
chocolate ganache (optional, recipe below)
- Make our pie crust recipe or use our Pie Crust Mix and preheat your oven to 425°.
- Divide dough in half and set one dough ball aside, covered, and roll the first half of the dough out between two pieces of dusted parchment paper.
- Cut out 8 hearts (or rectangles, circles) our cutter is approximately 3″ tall by 3″ wide at the widest part of the heart
- Place these first 8 hearts on a parchment lined baking sheet, covered with plastic so they don’t dry out while you roll out the remaining 8 hearts from the other half of the dough.
- Spread approximately a scant 1 tsp jam on first 8 hearts leaving about ¼” edge around the outside and top with some raspberry beadlettes (see pictures and instructions below)
- Using a pastry brush, apply egg wash to the outside edge of the heart around the jam and lay another heart cutout on top of the jam & beadlettes and carefully press edges together. Repeat with remaining hearts until all 8 are complete.
- Crimp edges all the way around to seal so jam doesn’t ooze out while baking. We used the end of a nutcracker, be creative and try something new. Although, there’s nothing quite like a good ol’ fork to crimp those edges.
- Use remaining egg wash to brush the tops of each of the mini pies. If applying a decorative crust heart, place on top of pie and brush that with egg wash as well. This step is obviously decorative, but ohhhh so cute! If you want a bit of sparkle, feel free to add a sprinkle on top of some organic vanilla infused sugar. (not Paleo, but so cute)
- Cut a small slit on top, so steam can escape while baking. Place in the oven and bake for 14-16 minutes or until golden brown.
- Let cool slightly before drizzling on ganache if using…enjoy warm or cool.
- Raspberry beadlettes – basically a frozen raspberry, that you pop in your hand between your fingers and all beads fall apart, tadah, raspberry beadlettes!
- Ganache – warm approximately 3 T coconut milk til just boiling, remove from heat and add about ¼ dark chocolate chips, stir till warm milk has melted chips. Drizzle or just use as a dip for pies!