I typically do most of the cooking in our house. We have a great deal – one cooks and the other one cleans. However, there is one thing that my husband does that is far, far superior to my efforts. Pie – my husband makes incredible pies. We usually have a number of pie fillings (peach and apple) made up and frozen so all he has to do is make the crust and plop in the filling. However, recently, I thought it’d be fun to have a slight change from the normal. So, instead of the usual large pie, we made little individual cherry pies. They were amazing. It was really fun to have little individual pies that we could share with some ice cream for a sweet treat after dinner one night. The remainder can be easily frozen so that they’re ready to thaw, warm and serve. It’s a great way for me to practice portion control, since it’s always very tempting to have another piece.
- 1 cup flour
- 1/4 tsp salt
- 1/3 cup light butter
- 3-4 Tbsp cold water
- 1/2 cup sugar
- 1/4 cup flour
- 3 cups pie cherries unsweetened
- 1 Tbsp light butter cut into 8 pieces
- Preheat the oven to 350 degrees F. Lightly grease a muffin tin or 8 small ramekins.
- Mix together the flour and salt for the pie crust.
- Cut in the butter until it resembles coarse crumbs.
- Add the water and mix until a dough forms.
- Evenly divide the dough into 8 pieces.
- Pinch off 2/3 of each of the 8 pieces and roll into a small circle.
- Fill each mini pie plate with the pie dough and gently press into the plate.
- Next, mix the sugar, flour and pie cherries.
- Evenly divide into the prepared crusts.
- Place a piece of butter on the top of each pie.
- Roll out the remaining dough and cut into strips to make the lattice for the top of the pies.
- Bake the pies for 25-35 minutes, or until bubbly and golden brown.
Entire recipe makes 8 servings
Serving size is 1 mini pie
Each serving = 10 Smart Points
PER SERVING: 231calories; 9.9g fat; 4g saturated fat; 33.8g carbohydrate; 17.8g sugar; 2.6g protein; 1.5g fiber