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Valentines “Peek-a-Boo” Pies

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With Valentines Day just around the corner, and with my baking fingers itching like crazy, I knew that a little holiday video needed to be made.  Chad was nice enough to agree, as video editing is not my forte.  And obviously I’m not doing any of the filming, either!  I get the easy part! The baking!  This might just be my favorite video we have made together, and it turned out to be pretty delicious too!! And so easy to make!
And just in time for Valentines Day!

I think they would make for the cutest gift or even just a special dessert for your valentines date!
Or, you know, you could just bake a delicious raspberry pie shaped like a heart.
That’s a good excuse too.

I hope you enjoy the video!
{scroll down for recipe}

xoxo

Valentines “Peek-a-boo” Pies

Pie Crust
{Recipe from Martha Stewart}

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/2 cup ice water

How-To:

Step 1

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Step 2

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

**Sidenote. If you don’t want to make your own pie crust, you can also use the pre-made pie crusts. I personally think homemade tastes better, but it’s totally up to you!

“Peek-a-Boo” Pies

Ingredients:
Nordic Ware Pocket Pie Press (Target)
2 Pie Crusts {see recipe above}
1 cup of sugar
1 large egg
1 tsp. corn starch
2 cups Raspberries

How To:

Step 1

To begin, wash raspberries and set aside.
Start by adding 1/2 T. cornstarch to 1 cup of sugar. (set aside)
Whisk egg and set aside for later use.

Step 2

Begin on a floured surface. Roll out your refrigerated dough. (If you do not have the pie press I used, you can use a simple heart shaped cookie cutter)  Use the heart cutter to make 16 hearts.
Take a sharp knife and cut out a small heart one side.
Place one heart on each side of the press.
Fill one side with a few raspberries, and 1 T of the cornstarch/sugar mixture.
Use the whisked egg to glaze the outside of the heart on each side. Press together.

Repeat Steps.  This makes 8 hearts total.
Place finished hearts on a cookie sheet.
Use whisked eggs to glaze the outside of the hearts and sprinkle with sugar.

Bake at 400 degrees for 15 minutes.

Enjoy!

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