Thanksgiving is almost here, and that means pie! Don’t get me wrong, I love the family time, the turkey, the leftovers, the crisp cold air, and Turkey Day parades and football, but one of the very best parts of the holiday is pie. Cherry, to be exact.
The only problem with pie is my lack of willpower. I have a tendency to take “just a small piece” but then go back for more, and more, and more and until…whoops, who ate all the pie?
This fall, I’ve been playing around with freezer meals, cooking double batches of foods that freeze well, or spending a couple of hours on a weekend prepping meals for the week, so it occurred to me that I could do this with pie as well. And I can portion it so I don’t mindlessly eat a whole one without paying attention.
With just a few ingredients and a little bit of time (but not a lot, I promise!), you can make Easy Cherry Handpies that freeze well. They have built in portion control, and the frozen part means I have to make an effort if I really want to eat one, eliminating the mindless part. These are also great to keep around for unexpected guests!
EASY CHERRY HANDPIES
1 can ShopRite cherry pie filling
2 tubes crescent roll dough
1 egg, slightly beaten
1 tsp water
Preheat the oven to 375 and line a baking sheet with foil and spray with nonstick cooking spray.
Separate the dough into triangles and repair any tears with your fingers. Each pie will use two triangles. Stretch the triangles with your hands or use a rolling pin if you like.
Place a small amount of pie filling on the middle of a dough triangle. Do not overfill, or the pies will leak when baked. Place another triangle over top and use a fork to crimp the edges shut. Transfer to the baking sheet.
Mix the egg and water together, then brush the tops of the pies with the egg wash and sprinkle with sugar.
Bake for 11-15 minutes or until golden brown. Let cool slightly, then dig in!
If freezing the pies, let cool completely, then wrap individually in foil and place in freezer. When ready to eat, place the frozen pies on a baking sheet still wrapped in foil and bake at 375 for 20 minutes or until thawed and cooked through.
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