1 batch pie crust
1 jar raspberry jam (or any jam you love)
[expand title=”Read more” swaptitle=”…”]Instructions
To begin, prepare your favorite pie crust. Roll it out in thin strips to cut with a heart cookie cutter.
Add a dollop of seedless raspberry jam to the center of each heart.
Moisten the edge of the heart with water, all around, and cover with another heart cut-out.
Softly press top edge down onto bottom edge, forming a seal, and press sealed edges together with fork tines, all around.
Prick center of each little pie with fork tines and place on a parchment-lined baking sheet. Bake at 425 degrees for 15 minutes, or until lightly browned.
Remove from oven and cool on a wire rack. You can dust them with powdered sugar: Serve warm or at room temperature.[/expand]
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