Bake at 325 degrees for roughly 12-15 minutes or until they look nice and golden. And, here's the final product. Mine definitly aren't as picture perfect as the ones on the Bakerella website but after sampling, we all agreed this is one of our new favorite desserts.
These are the cutest, easiest little desserts to make. As much as I would love to take credit for this simple creation, I got the idea off the Bakerella blog, here. And, she got the idea from Luxiare, here.
So, this is exactly how easy it really is. I started off with the pre-made Pillsbury pie crusts. I rolled them out and chose a perfect size heart cookie cutter and cut them all out . My 2 pre-made pie crusts made 22 of these heart pies. I used half a can of cherry pie filling. As Bakerella mentioned in her blog, you can't put much fruit filling in each pie without all the 'juice' spilling out when you press the layers together. She also mentioned that when she made her batch that it seemed they were a little bit too much pastry and not enough fruit in each bite. So, I tried to put atleast 3 cherries and a bit of the 'juice' in each pie. She was right though, all the juice really goo'ed out when pressed together. It seemed like 2 cherries was the magic number.
After filling and pressing together all your individual pies, take one egg white and brush over the top of each pie to give it a nice golden brown glaze.