Yield 6
Prep Time 25 minutes
Total Time 60 minutes
Ingredients
- 1 (16 oxz) bag frozen raspberries or mixed berried
- 3 Tbsp corn starch
- ½ cup + 1 Tbsp Nature Nate’s Raw & Unfiltered Honey, divided
- 1 Tbsp vanilla
- 2 (22 oz) boxes frozen or refrigerated pie crust dough, thawed
- 1 egg
- special equipment: large heart cookie cutter and mini alphabet cutters
Directions
Heat oven to 400ºF.
In a large bowl, toss together raspberries, cornstarch, ½ cup of honey and vanilla, until well mixed.
Unroll pie crust, use a rolling pin, if needed, to create an even width.
Cut 1 ½ of the crusts into 6 large hearts.
Arrange on a parchment-lined baking sheet.
Spoon about 1” of filling on top of each heart, leaving ½” untouched around the edges.
Cut 6 more hearts from the remaining pie crusts.
Drape over the raspberry filling.
Gently fold the edges of the bottom heart up over the edges of the top heart.
Crimp firmly with a fork.
Whisk together egg and 1 Tbsp honey.
Brush egg over the top of each heart.
Use the mini alphabet cutters to cut out desired words, gently press letters atop each pie.
Brush once more with honey-egg mixture.
Bake for 35-40 minutes, or until golden brown.
Remove from oven and allow to cool before serving.
Enjoy!
