YOU WILL NEED:
FOR THE FILLING:
• 2 cups strawberries, finely chopped
• ¼ cup granulated sugar
• 2 Tbsp cornstarch
• ⅛ tsp salt
• ¼ cup Jenkins Jellies Passion Fire Pepper Jelly
FOR THE CRUST:
• 2 packages refrigerated pie crust dough (15 oz each)
• 1 egg
• 1 tsp water
• 2 Tbsp all-purpose flour, for dusting
• 1 Tbsp sugar, for sprinkling
WHAT TO DO:
FILLING: Combine strawberries, sugar, cornstarch, salt, and pepper jelly in a saucepan. Cook over medium heat for 10–12 minutes, stirring often, until bubbly and thickened. Remove from heat and let cool.
PREP: Preheat oven to 350°F. Line two baking sheets with parchment paper. On a floured surface, roll out pie dough to ⅛–¼ inch thick. Using a 4-inch heart-shaped cookie cutter, cut out 16 hearts. Place 8 hearts on the prepared baking sheets.
ASSEMBLE: Spoon a generous tablespoon of filling into the center of each heart. Cut a small “X” in the center of the remaining dough hearts to vent. Place on top of the filled hearts, press edges to seal, then refrigerate for 20 minutes.
BAKE: Whisk egg with 1 tsp water to make an egg wash. Remove pies from the refrigerator, crimp edges with a fork, brush tops with egg wash, and sprinkle with sugar. Bake for 25–30 minutes, until puffed and golden. Cool slightly before serving.
ENJOY!