This recipe post is healthy with a side of caution. It’s definitely not a sacrificial eating grass kind of healthy, but more of a healthier + protein pack alternative to waffles, pancakes, muffins, breads, cookies, cupcakes, cold pizza, ice cream, french toast….
*** can we also discuss how i seriously thought (until just now) the “etc. etc. etc.” scene was from daddy warbucks in Annie? And not king mongkut from the king and i? i blame it on the bald headed uncle festers.
I developed this healthier breakfast pie to help me along with my weight watchers diet as to not make it feel like a slow death, but unfortunately that plan backfired on me because the pie tasted really good and I convinced myself that one slice was comparable to a full hour of sweating on the treadmill….. so naturally the entire pie was gone in under 24 hours.
i guess this is a perfect time to start my new years resolution, everything in moderation.
however in the past I have found that putting portion controlled sized slices (of anything) into my freezer TOTALLY helps and this breakfast pie is great for doing just that.
now if only I would actually listen to my own logic….
ha. ha. ha.
I use rainier cherries (the yellow/blush pink ones) for this recipe because they are incredibly sweet which reduces the sugar content that you’ll need for the cherry filling!
And since cherries can sometimes be a little costly, and I’m all about saving a buck or ten, I used 2 1/2 cups cherries and a cup of whatever berries I had in my fridge that were borderline starting to fuzz up. The best part about using the remaining berries that were hitting their expiration (not gonna lie, some totally did but I just turned the other cheek) is that they were all super sweet! I used a combination of blueberries – black berries – raspberries, no particular order (and feel free to use one or all three).
For the sweetener I used pure maple syrup (paleo friendly) and the best part is that a little goes a long way. It also gave this pie more of a breakfast feel.
This pie is best served cold, as the flavors are bolder and the pie actually slices (like a pie should) when it has been chilled in the fridge. If you eat it right out of the oven it WILL be like a flowing stream of lava and the pie crust will more than likely fall apart.
** I also used cornstarch for my thickening agent, but if you’re on a restricted diet or have an allergy I heard tapioca flour or arrowroot are great replacements.