Not-So-Fattening Recipes and Meal Ideas

Cherry Hand Pies

Calories: 97 WW Freestyle Points: 2 each
Nutrition
Cherry Hand Pies

These hand pies are just 2 points each, so delicious and satisfying. You can eat these for breakfast or a dessert. Make them in batches and freeze in a ziplock bag - then reheat in the toaster oven.

 

I got the frozen cherries from Trader Joes (which I know are zero points) but almost any grocery store has them. Just check the ingredients on the bag to be sure there is no added sugar.

 

The cookie cutters used here come in very handy for a lot of recipes. You can find and purchase the following items used in this recipe:

Pastry/Cookie Cutters (about $7.00)

Bisquick Heart Smart baking mix (about $4.00)

Dough scraper (about $8.00)

(commission earned on links above)

 

For my friends outside the U.S.A., you can use regular self-rising flour but the Bisquick is preferred for a "cakier" crust.

 

Recipe makes 8 hand pies. Each pie comes to 97 calories | 2 WW Freestyle Points.

Total Cook/Prep time: 60 minutes

Ingredients

  • For the dough:
  • 1 cup Bisquick (Heart Smart version in the white box)
  • 1/4 cup Fage non-fat Greek yogurt
  • 2 tbsp skim milk
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • Filling:
  • about 8 oz frozen black cherries (thawed and drained)
  • Additional items:
  • 1 scrambled egg (used as a wash)
  • 1 tbsp sugar mixed with 1 tsp cinnamon (for dusting)

Directions

Begin thawing the cherries by placing the unopened bag in a bowl of water (about 30 minutes)

Prepare the dough by mixing the Bisquick, sugar and cinnamon in a bowl

Add the yogurt and skim milk to the dry ingredients and mix to combine (I use my hands)

Cover the bowl with plastic wrap and allow it to rest for 20 minutes

Sprinkle work surface with a light dusting of flour

Using a rolling pin (wood recommended), roll the dough out as thin as you can (see video demonstration)

Using a 3.25" pastry cutter, cut 16 circles from the rolled out dough (re-roll scraps as needed). Each pie will use 2 circles (one for the bottom crust, one for the top) to yield 8 pies in total.

Preheat oven to 375

Line a baking sheet with parchment paper

Drain the cherry juice using a mesh strainer or colander and set the cherries aside in a bowl

Place 8 of the circles onto the parchment lined baking sheet

Place 4 or 5 cherries in the middle of each circle (do not overfill)

Brush the edges of the circles with egg wash

Distribute and place the remaining 8 circles onto the top of each cherry filled circle (see video)

Secure the edges by pressing down with a fork

Brush the tops with egg wash

Sprinkle with a dusting of the cinnamon sugar mix

Use a knife to poke a few holes in the tops of the pastries (to vent)

Bake for 15 minutes

Allow the pies to cool at least 30 minutes before serving

 

 

RATING:  
  5 (13 reviews)
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