Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
can (21 oz) cherry pie filling
1
egg
1
tablespoon water
Preparation
Heat oven to 400°F. Unroll pie crusts; use rolling pin to slightly roll dough out.
Use 3-inch diameter round cutter to cut 12 circles from dough. Use small heart-shaped cutter to cut 12 hearts from remaining dough, rerolling scraps as needed.
Press circles into 12 ungreased regular-size muffin cups; fill with pie filling. Top each with heart-shaped cutout.
In small bowl, beat egg and water. Brush over crust on each.
Bake about 20 minutes or until golden brown and bubbly.
