Pear-Raspberry Heart Pies

Holy cute! Need a special dessert for your Valentine’s Day dinner? I’d highly recommend these. The flavor combination of the pears and raspberries is delicious – and who doesn’t like pie?

Pear-Raspberry Heart Pies
Recipe Source: Martha Stewart Living
Print Recipe

For the pastry:
2-1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1 teaspoon granulated sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 2 Tbsp ice water

For the filling:
2 firm, ripe pears (1 pound) such as Anjou or Bartlett, peeled, cored, and cut into 1/4-inch cubes
2 teaspoons fresh lemon juice
1-1/2 Tablespoons unsalted butter
3 Tablespoons granulated sugar
1/4 teaspoon freshly grated nutmeg
1/3 cup fresh raspberries, coarsely chopped
1 large egg yolk, lightly beaten with 1 Tablespoon heavy cream, for egg wash
*sanding sugar for sprinkling

1. 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).
2. 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 tightly. Shape into a disk. Refrigerate until firm, about 1 hour or overnight.
3. 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.
4. 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.
5. Preheat oven to 350F. 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 about 4 teaspoons filling. Top with remaining hearts and gently press around sides to seal.
6. Brush pie tops with egg wash and sprinkle with sanding sugar. Bake until golden brown, about 40 minutes.

Makes 10 mini-pies. The dough can be frozen for up to 1 month; thaw before using. Pies can be stored at room temperature overnight.

  • Crystal - January 28, 2010 - 9:08 am

    Annie, these are just beautiful. Don’t know how you find the time between school and everything else, but I’m ever so glad you do.

    I love you!!ReplyCancel

  • Annie - January 28, 2010 - 6:39 pm

    Ha – thank you! I don’t find a whole lot of time – but I try to bake when I can!

    Love and miss you mucho!!!ReplyCancel

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