Heart Shaped Raspberry Jam

February in our kitchen always meant heart shaped everything scattered across the counter. My youngest daughter insisted we could not just make regular hand pies, they had to be shaped like love. The raspberry stains on her cheeks were evidence of how much sampling occurred during the process.

The first time I made these for a Valentine's Day class party, I accidentally made them too big. The teacher told me later that kids were trading their store bought cookies for these oversized hearts. Sometimes mistakes become the most cherished traditions.

Ingredients

• Pie dough: Store bought works beautifully here but homemade adds that extra special touch. Keep it thoroughly chilled until you are ready to roll it out.
• Raspberry jam: The cornstarch thickens it just enough so it does not ooze out during baking. Try strawberry or apricot if raspberries are not your favorite.
• Lemon juice: This brightens the jam and cuts through the sweetness. Fresh squeezed makes a noticeable difference.
• Egg wash: Whisking the egg with a splash of milk gives you that beautiful golden sheen.
• Granulated sugar: The finishing touch adds sparkle and a slight crunch against the soft flaky crust.

Instructions

Prep your oven and baking sheet:

Preheat to 400°F and line a baking sheet with parchment paper. Do not skip this step or you will regret the cleanup later.

Mix the filling:

Combine the raspberry jam, lemon juice, and cornstarch in a small bowl until completely smooth. This prevents a lumpy texture inside your pies.

Cut out the hearts:

Roll your chilled dough to about 1/8 inch thick and cut out 16 heart shapes using a 3.5 inch cookie cutter. If you only get 12, just re roll the scraps and keep going.

Fill the bottom hearts:

Place half the hearts on your prepared baking sheet. Add about 1 tablespoon of jam mixture to the center of each, leaving a border around the edges.

Seal the pies:

Brush the edges with water and top with remaining hearts. Press firmly to seal and crimp with a fork for that pretty finished edge.

Add the finishing touches:

Brush tops with egg wash and sprinkle generously with sugar. Cut tiny slits in the top of each pie so steam can escape during baking.

Bake to golden perfection:

Bake for 16 to 18 minutes until the tops are golden brown and the filling bubbles slightly. Cool on a wire rack for at least 15 minutes before serving.

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My neighbor now requests these for every birthday and holiday. She told me they taste like a hug from someone who loves you. I cannot think of a better compliment for something so simple to make.

Making These Ahead

You can assemble the entire hand pies and freeze them unbaked on a baking sheet. Once frozen solid, transfer them to a freezer bag and bake straight from frozen, adding just a few extra minutes to the baking time. They taste just as fresh as the day you made them.

Choosing the Right Jam

Not all jams are created equal for hand pies. Look for preserves with chunks of fruit rather than perfectly smooth jelly. The texture adds interest and the cornstarch will thicken any excess juices during baking. Homemade jam works beautifully if you have some put up from summer berry picking.

Getting That Perfect Heart Shape

If you do not have a heart cookie cutter, make a template from cardboard and cut around it with a knife. Just remember to work quickly and keep the dough cold. Warm dough loses its crisp edges and makes shaping difficult.

• Chill your cookie cutter between batches for cleaner cuts
• If the hearts stretch out of shape, gently nudge the edges back with your fingers
• Mismatched heart sizes still taste delicious, so do not stress perfection

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There is something magical about food shaped like hearts. These hand pies have become our go to for everything from school parties to cozy snow day afternoons. Hope they bring a little extra love to your kitchen table.

Recipe FAQs

→ What dough works best for these hand pies?

Both store-bought and homemade pie dough can be used. Chilled dough helps maintain flakiness during baking.

→ Can I substitute the raspberry jam filling?

Yes, strawberry, apricot, or other preserves can be used for variation in flavor.

→ How do I prevent the pies from leaking?

Press edges firmly with a fork and brush with a little water before sealing to ensure a tight seal.

→ What is the purpose of the slit on top of each pie?

The small slit allows steam to escape during baking, preventing sogginess and helping the crust stay crisp.

→ How should I store leftover pies?

Keep leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.