1 Heart shaped cookie cutter
10 oz B & R Farms Apricot Preserves
1 Sparkling sugar, White
1 box Pie crust, Refrigerated
1 tbsp Milk
Preheat oven to 350.
Using a 3 to 4″ heart shaped cookie cutter, you should get 8-10 pies from 1 box of crusts.
Cut as many shapes as you can get rerolling scraps as needed.
Line a baking sheet with parchment paper.
Mix together egg and milk to make an egg wash.
Place half of the hearts on prepared pan(s).
Use egg wash to wet the edges of the hearts.
Place a small amount of Apricot Preserves in the center of each
Make a small x cut in the center of the remaining half of the hearts.
Place an x heart on top of each filled heart and press and crimp edges.
Brush sealed pie with egg wash and dust with sparkling sugar.
Bake for 14-16 minutes until crust is browned.
Allow to cool.