Featured Product: Nancy’s Natural Cultured Cream Cheese
- 1 C. Strawberry Preserves
- 8 oz. Nancy’s Cream Cheese, whipped
- 2 Packages Refrigerated Pie Crust
- 1 egg
- 1 C. Powdered Sugar
- 2 Tbsp. Milk
- ½ Tsp. Vanilla Extract
Preheat oven to 400 degrees and prepare two baking sheets with parchment paper. Bring the pie crusts to room temperature according to package instructions. Using a 3-inch heart-shaped cutter, cut enough top and bottom crusts for about 2 dozen pies. Using a fork, poke venting holes in half of the crusts (tops).
To the center of each bottom crust, add 1-2 teaspoons cream cheese and 1-2 teaspoons strawberry preserves. Whisk the egg and brush onto the edges of each bottom crust. Place the top crusts over the bottom crusts and fillings. Using a fork, crimp the edges together. Place the pies on the parchment paper and brush the tops with egg. Bake the pies for 10-15 minutes until just browned.
In a small bowl, whisk together the powdered sugar, milk, and vanilla. Once the pies have cooled slightly, drizzle each with glaze.