Description
Cupid’s Love Pies are delightful individual fruit hand pies featuring a flaky, buttery crust and sweet, tangy fruit fillings like strawberry, raspberry, cherry, or apple. These charming pastries are perfect for sharing with loved ones and bring a homemade touch to any dessert table.
Ingredients
Scale
Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6–8 tablespoons cold water
Filling
- 1 ½ cups fruit filling (strawberry, raspberry, cherry, or apple)
- 1 tablespoon lemon juice (optional, to balance sweetness)
Finishing
- 1 egg, beaten with 1 tablespoon water
- Powdered sugar (optional)
Instructions
- Prepare the pie crust. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add cold water gradually. Slowly add 6 to 8 tablespoons of cold water, one tablespoon at a time, mixing gently after each addition until the dough begins to come together and can hold a ball without crumbling.
- Chill the dough. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and to keep the butter cold for a flaky crust.
- Prepare the filling. If desired, mix the fruit filling with 1 tablespoon of lemon juice to add a slight tartness that balances the sweetness.
- Preheat the oven. Set your oven to 375°F (190°C) to ensure it is hot and ready for baking the pies.
- Roll out the dough. Remove the chilled dough from the fridge and roll it out on a floured surface to about 1/8-inch thickness. Use a round cutter or a small bowl to cut out circles approximately 4 to 5 inches in diameter.
- Assemble the pies. Place about 2 tablespoons of the fruit filling in the center of half of the dough circles. Brush the edges with the beaten egg wash (egg mixed with water), then cover with the remaining dough circles, pressing the edges firmly to seal. Crimp edges with a fork to secure and create a decorative edge.
- Apply egg wash and vent. Brush the tops of each pie with the remaining egg wash to encourage browning and create a shiny surface. Use a knife to cut small slits on top of each pie to allow steam to escape during baking.
- Bake the pies. Place the pies on a parchment-lined baking sheet and bake in the preheated oven for 20 to 25 minutes or until the crust is golden brown and the filling is bubbling.
- Cool and serve. Remove pies from the oven and let them cool on a wire rack for at least 10 minutes. Dust with powdered sugar if desired before serving.
Notes
- Use cold butter and water to ensure the crust stays flaky.
- Fruit fillings can be homemade or store-bought. Adjust sugar and lemon juice according to sweetness.
- The egg wash helps achieve a golden color and shine on the crust.
- Allow pies to cool slightly before eating to avoid burns from hot filling.
- These pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
