• 9 Ratings

The dough can be frozen for up to 1 month; thaw before using. Pies can be stored at room temperature overnight.

Gallery

Recipe Summary

Yield:
Makes 10
Advertisement

Ingredients

For the Pastry
For the Filling

Directions

Instructions Checklist
  • Make the pastry: Pulse flour, salt, and granulated sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.

    Advertisement
  • Evenly drizzle ice water over mixture. Pulse until mixture just begins to hold together, about 10 seconds. Turn out dough onto plastic wrap, and wrap. Shape into a disk. Refrigerate until firm, about 1 hour or overnight.

  • Make the filling: Toss pears with lemon juice. Melt butter in a medium skillet over medium-high heat. Add pears, and toss to coat. Cook, adding granulated sugar a little at a time, until pears begin to soften, about 5 minutes. Stir in nutmeg. Transfer to a bowl, and mix in raspberries.

  • Divide dough in half, and roll out each piece to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 15 minutes.

  • Preheat oven to 350 degrees. Drain pear-raspberry filling in a sieve. Cut out 20 hearts from dough using a 4-inch cutter, transferring them to a parchment-lined baking sheet. Lightly brush rims of half the hearts with egg wash, and top each with 4 heaping teaspoons filling. Top with remaining hearts, and gently press around sides to seal.

  • Brush pie tops with egg wash, and sprinkle with sanding sugar. Bake until golden brown, about 40 minutes.

Cook's Notes

To make circular pies, use a 4-inch round cutter.

Reviews

9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0