Monday, February 8, 2010
Cherry Pie Delight
These little mini cherry "pies" are very tasty! Little sweet, little tart...and you get to have some pie crust, but not so much that it loads on the calories (although when you later sit and eat all the extra pie crust cookies...I think that doesn't really save too many calories afterall!) LOL! But they are totally AWESOME by themselves!!!
Even with making the pie crust from scratch, they are super easy and quick to assemble!
I got this recipe from the Feb/March 2010 Healthy Cooking Magazine...
1 homemade pie crust or refrigerated pie crust
1 egg white (I used milk instead b/c of allergies)
1 Tbsp water
2 tsp coarse sugar
1/2 cup sugar
1/4 cup cornstarch
1 cup cherry juice blend
2 cans (14 oz, each) pitted tart cherries in water, drained
1 cup vanilla ice cream, optional
1. Roll out pastry onto a lightly floured surface. Cut into 1/2-inch wide strips; make a lattice crust. Beat egg white and water; brush over top (again, I used milk instead of the water and egg). Sprinkle with coarse sugar. Using a 2-inch round cookie cutter, cut out eight circles. Place 2 inches apart on un-greased baking sheets. Bake at 450 degrees for about 10 minutes or until lightly browned. Remove to a wire rack.
2. Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cherries.
3. Spoon about 1/3 cup warm cherry mixture into each of eight dessert dishes. Top with 2 Tbsp ice cream (if desired) and garnish with a cookie.