Bake up a special delivery this Valentine’s Day with Tiny Pies’ Love Letter Pie.
By Courtney Runn, Pie picture courtesy of Kathleen Pieratt Photography, Mother and daughter photo courtesy of Tiny Pies
Since 2011, Amanda Bates and Kit Seay have been serving up pies that are not only adorably tiny, but also delicious. The mother-daughter team partners with local farmers to create their seasonal menu, which includes both sweet and savory options. Staples like sweet Texas pecan, key lime and apple pies remain on the menu all year, while more inventive pie creations like pear cranberry, blueberry lemon lavender and pumpkin chai come and go. For the perfect addition to a Galentine’s Day party, treat your gal pals to Tiny Pies’ February favorite, the Love Letter Pie. For double the sweetness, check our website later this month for a second decadent Valentine’s Day recipe from Tiny Pies, chocolate beet torte pie.
TINY PIES’ LOVE LETTER PIE
1 6-inch-by-6-inch square of pie dough
1/8-inch thick3 1/2 ounces pie filling (Tiny Pies uses cherry-pie filling.)
Egg wash (Mix an egg with 1 tablespoon of water, milk or cream.)
1. Place the square of pie dough on a lightly floured surface with the corners of the square pointing to the top and bottom of the work surface, like a diamond.
2. Place the filling slightly off-center from the bottom of the diamond.
3. Lightly brush 1/4 to 1/2 inch of the bottom two edges of the pastry with the egg wash.
4. Fold over the left side of the pastry toward the center so the point lands in the middle of the square on top of the cherry filling. Next, fold the bottom point toward the middle so the point lands in the middle on top of the cherry filling.
5. Lightly crimp the newly created seam on the left side.
6. Fold the next piece of dough, with the point meeting the other two points in the middle. Press the remaining edges together. The whole pie should resemble an open envelope with cherries spilling out.
7. Lightly brush egg wash on the top of the pastry, avoiding the filling.
8. Chill for two hours. Preheat the oven to 350 degrees. Bake the pie on a parchment-lined sheet pan for 15 to 20 minutes, turning halfway through cooking so it browns evenly.