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45 mins

Sweet & Simple
For this recipe, I used classic 4-ounce ramekins, but I used the ones that are wider than they are deep (about 5 inches wide instead of 3.5). I did this because I’m obsessed with the little heart-shaped dough pieces that go on top and I wanted to show them off more, but a regular ramekin will still work. You won’t need as many hearts for a smaller ramekin, though.
Since the best cherries for pies and cobblers are tart cherries, and because I’ve never lived in a state where I can find them fresh, I’m calling for frozen ones here. They can still be tricky to find in the South, though, so if you end up using regular sweet cherries like I have to sometimes, reduce the sugar to 1⁄2 teaspoon.

My heart-shaped cutter is only 1⁄2-inch wide, and is specifically made for cutting vents in pie crust. You can use any other shape you like—but let’s all agree that mini hearts are the cutest!

Fills two 4-ounce ramekins

Posted by Countryman Press Published See Countryman Press's 19 projects » © 2020 Christina Lane / Countryman Press · Reproduced with permission.
  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    Let the pie crust rest at room temperature for about 10 minutes to soften. Unroll it, and use a heart- shaped cookie cutter to cut out about 50–60 little dough hearts. Lightly sprinkle the hearts with flour while tossing gently, and set aside.

  • Step 3

    Combine the cherries, sugar, lemon juice, almond extract, and cornstarch in a bowl. Toss very well to combine.

  • Step 4

    Divide the cherry mixture between the ramekins.

  • Step 5

    Place the dough hearts on top of the cherry mixture in each ramekin. I like to pile them all to one side, making two layers, and then put a few stray ones on the bare side for effect.

  • Step 6

    Brush beat egg yolk on top of the dough hearts. Sprinkle coarse sugar on top.

  • Step 7

    Bake for 20–25 minutes, until the dough hearts are golden brown and the cherries are bubbling.

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Yvonne O.
Yvonne O. · Jacksonville, Florida, US

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