Raspberry Heart Pies
Sometimes, you just need pie, and with the sweet flavor of raspberries, these mini pies do not disappoint.
I used a set of heart-shaped ramekins to make the pies a bit more festive. If you have a set yourself, these pies would be a great way to say “Thanks,” or “I love you,” or maybe just, “Hey, I want to eat really cute pies!”
These raspberry heart pies are definitely a good choice to end a romantic meal, or any meal at all.
Raspberry Heart Pies
Serves 2 if made with large, heart-shaped ramekins or large cocottes. Serves 4 if made with smaller ramekins that hold about 1/2 cup of pie filling.
1 roll of refrigerated pie crust
about 2 cups of raspberries
1/8 cup turbinado sugar, plus more for topping
scant 1/4 cup of all-purpose flour
sprinkling of ground cinnamon
2-3 tablespoons of milk
set of 2-4 ramekins, depending on serving size desired
fork and knife, or pastry cutter
Preheat the oven to 375°F.
Mix raspberries with the turbinado sugar in a medium bowl. If using frozen fruit, allow the raspberries to sit on the counter for an hour and absorb the sugar.
Add in the flour and the cinnamon.
Stir to coat the fruit well in the flour and spice. Let the filling mixture sit on the counter-top and allow the flavors to combine while you assemble the pie crusts.
Begin by cutting two pieces of dough a little bit larger than the overturned ramekins. Reserve the extra pie crust scraps for the lattice tops.
Grease the heart-shaped ramekins with baking spray and line each one with a piece of pie crust, pressing the crust into the dish and up the sides about 3/4 of the way to the top. My hearts had a little “fill line” in them that I used as a guide.
Use the tines of a fork to dock (a.k.a. “poke holes in”) the crust. I do this for every pie that I make that uses a dough crust. Some folks may say that this is an unnecessary step, but I think it eliminates air bubbles and allows the bottom crust to bake up nicely.
Next, stir the filling a final time. The raspberries, cinnamon, sugar, and flour should now be combined into a pinkish mixture that looks like a chunkier version of borsht!
Divide the fruit filling among the two ramekins, spooning the filling into the crusts. Each dish should be filled with about a cup of fruit for two servings.
Use a knife or pastry cutter to cut about 16 strips from the remaining pie crust scraps. I used a scalloped pastry cutter to make quick work of it.
Arrange the strips in a lattice pattern over each pie.
Trim and tuck in the ends of the strips to pretty up the edges of the pies.
Finally, brush a bit of milk on each pie crust with a pastry brush and sprinkle it generously with turbinado sugar.
Bake the pies on a half sheet pan for one hour. An hour works perfect for me for two lattice-topped pies. The finished crust should be firm, and golden brown in color.