Mini Cherry Pies. Swoon. And you know what? There are only 4 ingredients in these mini pies: refrigerated pie crust, canned lite cherry filling, egg yolk (mixed with a tiny bit of water) for a wash, and a sprinkle of course sugar. That’s it!
And guess where I found the reduced calorie cherry pie filling? The Dollar Tree – who knew? 1/3 cup is only 1 smart point, and that’s the amount in each of these mini pies.
We originally were having just Jacob’s grandpa over for dinner. Then Jacob’s Dad called and wanted to know if he could come over and do his laundry, so we invited him to dinner too. Then we found out Jacob’s Mom was in town, so suddenly I was cooking dinner for 6! Um turns out I know how to cook for a crowd.
I was only able to get 5 pies out of one refrigerator dough, and I was just going to not have one since there wasn’t enough for everyone, but everyone was so full, they left without eating dessert! Hannah, Jacob and I had no problem with that. These turned out to be 6 points each – I was satisfied eating half of one last night for 3 points. So good.
I used my tart pan as my guide for the bottom crust, then rolled the remainder of the crust out for the lattice topping. While I drool over those perfectly position lattice topped pies I see on Instagram, I kind of like how rustic mine look.
I didn’t press the sides of the dough too much in my tart pan, and the result when I took them out, was that they resembled more of a hand pie, which we loved.
Each one got 1/3 cup of pie filling.
I mixed one egg yolk with about a teaspoon of water, brushed that over the lattice topping, and sprinkled each with about a teaspoon of course sugar, if that.
I baked them for 25 minutes at 425. I let them cool in the tart pans for about 30 minutes before removing them. Next time I have company over, I may start with dessert because these were company worthy!
- 1 package refrigerated pie dough
- 1 20 ounce lite cherry pie filling
- 1 egg yolk
- 5 teaspoons coarse sugar
- Heat oven to 425.
- Use whatever dish you are using (ramekin, mini tart pan, mini pie pan) and use that as your guide to cut the bottom of the crust.
- Place crust in your pan of choice, fill with 1/3 cup pie filling. Using the leftover scraps, roll out strips for the lattice topping.
- Brush the lattice top with egg yolk, sprinkle with coarse sugar and bake for 25 minutes.
- Let the pies cool for 20 minutes.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 209mgCarbohydrates: 59gFiber: 2gSugar: 4gProtein: 2g
I went to Weight Watchers on Saturday. I was up +.2, which is basically a maintenance week, which I am fine with. I had a crazy work week – a couple nights not getting home until 9 p.m. and I only worked out (other than my 10k steps a day) one night last week. My friend Jen and I hit up Planet Fitness and caught up with each other’s week and before we knew it, we walked an hour! Always good to hang out with you Jen.
She’s been a bit frustrated with the program, but when she ran through a typical day of her food, I don’t think she was eating near enough calories. 196 points – that’s how many daily points she and I have (23 points a day + 35 weeklies) and she never ate her weeklies either. My suggestion to her was to eat those 196 points, and if that meant she spent 20 of it on a burger – go for it with no regret!
It’s so crazy how we can get it in our head that there is good food and bad food – and associating guilt for eating something “bad.” I’ll report back on how she did next week. 😀
I went to the Cubs Game on Saturday afternoon. My boss is a season ticket holder and had an extra ticket, so I tagged along. It was fun, even though I am a White Sox fan. I didn’t wear my White Sox gear, but I did wear a Minnesota Twins shirt. 😀 It was hot, but luckily his seats were in the shade.
I felt sorry for the people in the sun – I’d have been a burnt potato chip even with sun screen. I am just so sensitive to God’s light. Ha!
My boss only lives four blocks from the field, so we went back to his house and hung out on the front porch, I met his wife and younger son and we chatted for an hour – I didn’t head back home until 5:00 p.m.!
With traffic, I was home by 6:30, and knew that I had pizza dough to make some pizza. This one was sausage, pepperoni, and mozzarella with a raddicchio, romaine and jalapeno pepper salad on top. 14 points for the whole thing, and I ate every bite. I ended the day with 35 points, which included two beers and a glass of wine at home with dinner. Have you tried my skinny pizza dough yet? It’s so much easier to work with than the 2 ingredient dough floating around the interwebs.
Sunday morning I told myself “sleep in!” It’s really the only day of the week that I can. But guess who was up at 6:30 and couldn’t fall back asleep? This girl. So I did what I normally do on Sunday’s and I got bizzy in my kitchen.
I am close to greatness with this bagel recipe – it uses some of my skinny pizza dough with something called “yukone” which is a Japanese technique for baking bread – I have to tweak the recipe a bit, so I’ll keep you posted on this one. My bagel sammie was delicious though. I’m close!
I made two everything but the bagel and two poppy seed. The EBTB is the best though – I hope Trader Joe’s never takes that off their shelves!
I originally defrosted four steaks for dinner, but when Jacob’s Mom and Dad were coming over as well, I defrosted this package of chicken quarters – $1.79!
I mixed two teaspoons of grape seed oil with two tablespoons of this Code 3 Spices Rescue Rub. Um, can you tell it’s one of my go to spices – I am almost out! I need to buy some more.
I love the charred part of the skin 😀
I defrosted three ribeyes and one New York strip. With meat this good, all it needs is salt and pepper. Remember though – to either salt your beef RIGHT before cooking (like within 3 minutes of hitting the heat) or salt it and wait 30 minutes. The salt initially pulls out any liquid in the meat, and you want to wait 30 minutes for it to reabsorb before cooking.
It was a great weekend. I nice balance, of work, play and cooking – the tricecta of a great weekend for me.
And tonight I am meeting up with my buddy Nick! He and I used to work together at The Chopping Block and was one of my great friends there – he got my sense of humor immediately, is also an insulin dependent diabetic, and just a funny person. He’s started his own vinegar business and wanted to give me some samples to try – and hopefully I can use some to recipe develop.
How was your weekend? Happy Monday friends – let’s make it a great day!