Easy Cherry Pie Toaster Tarts

So fun and tasty! Flaky, homemade cherry pie toaster tarts are the perfect snack to make and eat with the kids.
Prep Time 40 mins
Cook Time 25 mins
Resting Time 30 mins
Total Time 1 hr 35 mins
Difficulty Level Easy
Servings 8

Ingredients
  

  • 1 pkg (14.1 oz/398 g) prepared pie crusts
  • 1 egg lightly beaten
  • 1/2 cup (125 mL) whipped cream cheese
  • 1/2 cup (125 mL) Your favourite E.D. SMITH® Pie Filling

Simple Icing:

  • 1 cup (250 mL) icing sugar
  • 2 tbsp (30 mL) milk or cream
  • 1/4 tsp (1 mL) vanilla
  • 2 tbsp (30 mL) rainbow sprinkles

Directions
 

  • On lightly floured surface, roll out pie pastry; cut into 4- x 3-inch (10 x 7.5 cm) rectangles, re-rolling scraps to make 16 rectangles.
  • Whisk egg with 1 tsp (5 mL) water; brush over edges of half of the rectangles.
  • Spread 1 tbsp (15 mL) cream cheese in centre of each egg-brushed rectangle; dollop 1 tbsp (15 mL) pie filling over top. Top with remaining rectangles. Press edges firmly with fork to seal.
  • Transfer to parchment paper-lined baking sheets, about 2 inches (5 cm) apart. Refrigerate for 30 minutes.
  • Meanwhile, preheat oven to 375°F (190°C).
  • Pierce top of tarts with knife to make steam vents. Bake for 25 to 30 minutes or until golden and flaky. Let cool.
  • Simple Icing: Mix together icing sugar, milk and vanilla until smooth; spread evenly over top of each tart. Sprinkle with rainbow sprinkles.

Tips

  1. Store un-iced tarts in refrigerator in an airtight container for up to 2 days. Reheat in oven or toaster oven until heated through.
  2. Substitute any other E.D.SMITH® pie filling flavour you desire.
Type Pancakes & French Toast - Pastries
Season/Occasion Kid Friendly - Spring & Easter - Summer Fun