Mini Cherry Heart Pies

Preheat oven to 350°. Whisk together 1 egg and 1 Tbsp. milk, using a 3-4” heart shaped cookie cutter, cut shapes from 1(14 oz.) box refrigerated pie crust (like Pillsbury®). Place half the hearts on a baking sheet lined with parchment paper. Brush outer edges of hearts with egg mixture. Place a small amount of cherry pie filling (about 1-2 Tbsp.) in center of each heart. Cut a small “x” in center of remaining hearts and place on top of pie filling. Press and crimp edges, using a fork. Brush lightly with egg wash and dust with sparkling sugar. Bake 14-16 minutes, until crust is browned. Makes 8-10 servings.