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These treats came from a serious lazy mom moment. Using a can of pie filling from New Jersey is one of only two food crimes possible in Michigan. (The other is eating asparagus imported from China). The dilemma was that I had exactly enough frozen local Montmorancy cherries left to make one pie. I'm a crust snob and only like all-butter pate brisee for my pies. I just couldn't bring myself to make a Crisco crust for my precious cherries. The adult pie was great, but the kids seemed just as happy with their "pie sticks". The best part was I made some extras and froze them unbaked in case I get the lazies again. These reminded me of a cross between the now-retired McDonald's fried cherry pie and a Hostess Cherry Pie. Both good in their own Velveeta kind of way.
Dairy Free Cherry Pie Sticks (Don't blink or you may miss this one)
1 package Pillsbury Refrigerated Pie Crust
1 can Cherry Pie Filling
Fill, Fold and Crimp. Bake at 400 for 10-15 minutes on a parchment lined baking sheet. Let cool before glazing.
Glaze
Powdered sugar and soymilk until you reach a drizzly consistency.
Now I just wish I could figure out how to make those cool pop-up rectangular pie boxes they make at McDonalds, that way they could go into a lunchbox and not get smashed up. Enjoy!
3 comments:
What size should I cut the pie crust to before filling with cherries?
Thanks.
Hmm, I usually wing it and they are all a little bit different in size, because you are cutting rectangle pieces out of a round pie crust! On average, the pieces are about 5inches x 2 inches. I line up 5-7 cherries off-center and fold one side over and seal the edges with a fork. Some are a bit more square, some or a bit shorter, sometimes I make little half-moons with the edge scraps. Have fun!
Great! My husband LOVES pie and I thought this would be a great dessert for both him and my son. I love your site. You have made some seriously cool stuff. Thanks.
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