Weight Watchers Warm Cherry Crumb Pie Food

CHERRY PIE RECIPE FOR WEIGHT WATCHERS

Steps:

• First we need to combine the cherries and sugar with the cornstarch in a medium bowl. Make sure it is microwave safe.
• Microwave the mixture for 4 minutes until it is bubbling. It should become pretty thick!
• Put the bowl into the freezer for 10 minutes to cool.
• Lay out an egg roll wrapped on a flat surface arrange it so it's a diamond shape. Wet all the edges of the wrapper with water.
• Put 1/4 cup of filling in a line across the middle of the wrapper. Start by folding the bottom corner up over the middle. Then roll the wrapper up to fully cover the filling. Fold in the sides as you go and moisten the edges to seal any loose spots. Finish rolling until the top edge.
• Repeat the same process with the other three egg roll wrappers. Recipe makes four cherry pies.
• Turn on the air fryer and heat to 400°F. Put a piece of foil or parchment paper into the bottom of the fryer basket.
• Add the egg roll in, lay them so the seam is on the bottom. Spray with cooking spray and cook for about 5-6 minutes or until golden brown. Flip the egg rolls and repeat the process.
• Place them on a plate and sprinkle the teaspoon of powdered sugar on top.

CHERRY CRUMB PIE

Steps:

• Heat oven to 425°F; place cookie sheet in oven to preheat.
• In medium bowl, stir together pie filling and cornstarch. Spoon into frozen crust. In small bowl, mix Streusel ingredients with fork until crumbly; sprinkle over filling.
• Bake on preheated cookie sheet 30 to 35 minutes or until filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving.

CHERRY CRUMB PIE

Steps:

• Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbling, 5 to 7 minutes. Stir in the balsamic vinegar and cook for 1 minute.
• Stir together the cornstarch and lemon juice in a small bowl. Add to the cherry mixture, stirring until incorporated. Continue to cook until glossy and thickened, 3 to 5 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use, or up to 1 day.
• Make the crumb topping: Whisk together the flour, brown sugar and salt in a large bowl. Rub in the butter with your fingers until it is in pea-size pieces and the ingredients are well combined. Refrigerate for at least 15 minutes before using, or up to 1 day.
• Preheat the oven to 375˚. Line a rimmed baking sheet with foil. Roll out the pie dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's a bit too moist.) Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers.
• Pour the cooled cherry mixture into the pie crust and sprinkle with the crumb topping. Put the pie on the baking sheet and bake until the filling is bubbling and the crust is browned, about 50 minutes. (Cover the crust with foil if it's getting dark too quickly.) Transfer the pie to a rack and let cool at least 2 hours before serving.

WEIGHT WATCHERS WARM CHERRY CRUMB PIE

Steps:

• Preheat ovet to 350.
• Pour pie filling into 1 pie crust.
• Take 1/2 of 2nd crust & crumble it into pie filling.
• Bake at 350 for 7 minute.
• Remove and top with marshmallows.
• Bake at 350 for 5 min or until mm brown on top.
• Enjoy.

WEIGHT WATCHERS APPLE CRUMBLE

Steps:

• Place oven rack in middle of oven.
• Preheat oven to 400ºF.
• Coat a 9-inch pie plate with cooking spray.
• To make crust, combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine.
• Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together.
• Place dough in prepared pan and press dough up sides and around bottom to form a crust; prick bottom of crust with a fork 5 or 6 times.
• To make filling, combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust.
• To make crumble, in small saucepan, melt butter.
• Add oats, flour and sugar; stir to combine and scatter over apples.
• Bake for 20 minutes.
• Reduce heat to 350ºF and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes.
• If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking.
• Let rest at least 30 minutes before slicing into 8 pieces and serving.
• Yields 1 piece per serving.
• Note:.
• Use a variety of apples such as McIntosh, Granny Smith and Jonagold.
• If you like your apple filling a bit saucier, bake for an additional 10 minutes.