Description

Cupid’s Love Pies are charming mini fruit pies perfect for sharing with your loved ones. These delightful pastries feature a flaky homemade crust filled with a luscious fruit filling, enhanced with a touch of lemon juice for balanced sweetness. Finished with a golden egg wash and an optional dusting of powdered sugar, these pies offer a perfect combination of buttery crust and fruity goodness in every bite.

Ingredients

Scale

For the 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

For the Filling

1 ½ cups fruit filling (strawberry, raspberry, cherry, or apple)
1 tablespoon lemon juice (optional, to balance sweetness)

For Finishing

1 egg, beaten with 1 tablespoon water (egg wash)
Powdered sugar (optional)

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Instructions

Prepare the Pie Dough: 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 cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add the cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough to keep it flaky. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking your pies after assembly.
Roll Out and Cut Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter (about 4 inches in diameter), cut out circles for the pie bases. You will need two circles per pie: one for the bottom and one for the top.
Fill the Pies: Place half of the dough circles on a baking sheet lined with parchment paper. Spoon about 2 tablespoons of your chosen fruit filling onto each dough circle. Sprinkle a small amount of lemon juice over the filling if desired to balance sweetness and enhance flavor.
Seal and Egg Wash: Brush the edges of the base dough circles with the beaten egg wash. Place the corresponding top dough circle over the filling, pressing the edges together to seal tightly. Use a fork to crimp the edges decoratively and make small slits on top for steam to escape. Brush the tops generously with egg wash for a golden finish.
Bake the Pies: Bake the assembled pies in the preheated oven for 25–30 minutes or until the crust is golden brown and the filling bubbles through the vents. Keep an eye to prevent over-browning.
Cool and Serve: Allow the pies to cool on a wire rack for at least 10 minutes. Dust with powdered sugar if desired before serving. These pies are best enjoyed warm or at room temperature.

Notes

Use cold butter and cold water to ensure a flaky crust.
Feel free to substitute the fruit filling with your favorite seasonal fruit preserves.
The lemon juice is optional but helps cut the sweetness and brighten the fruit flavor.
Ensure the edges are well sealed to prevent the filling from leaking during baking.
Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for longer freshness.