The Produce Mom shares easy ways to eat healthy while at work or on the go.
Our industry has made a committment…#eatingbyexample…look for that to come to inspire you.”
- In a large saucepot, melt butter over medium-high heat & add diced apples. Saute for 3 minutes. Add cinnamon & salt – stir well to incorporate. Add 3 cups boiling water & 1 cup Irish oats. Reduce heat to low, simmer uncovered for 5-7 minutes, stirring regularly. Remove from heat. stir in truvia & brown sugar. Allow to stand for 1 minute to thicken before serving.
- 4 large ripe USA Pears (I used Anjou), peeled, cored, and diced into ½ squares
- 1 tablespoon butter
- 1 vanilla bean, split and seeds removed
- 3 tablespoons light agave nectar
- 2 teaspoons ground cardamom
- 2 teaspoons ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon fresh grated ginger
- 2 tablespoons flour (for work surface)
- 1 package pie crusts (2 per package), thawed in the fridge
- 1 egg, beaten
In a medium sauté pan, heat the butter until melted. Add the diced pears to the butter and cook until they begin to release some liquid, about 5-6 minutes. Add the vanilla bean (and the seeds), agave nectar, dried spices and grated ginger. Bring to a simmer, then reduce heat to low and cook until mixture begins to thicken and the fruit is tender, about 20 minutes. Remove from heat and allow to cool completely.
Preheat oven to 375 degrees.
Working on a floured surface, roll out the pie crusts so that they are about ⅓-inch thick. Using a 3-inch round cutter (I used a large mason jar lid), cut out rounds of the dough. Add a heaping spoonful of mixture to each round and fold over. Using a fork, crimp the edges to seal and place on parchment lined baking sheet. Once done, place the pies in the fridge for 20 minutes.
Before baking, vent each pie on the top with two small slits. Brush each with a bit of egg wash. Bake for 20-22 minutes (depending on your oven) or until bubbling and golden brown – it’s okay if you get some oozing out of the top and sides. They’re supposed to be rustic. Allow to cook slightly before eating – the filling is HOT!
You can make these using Pears, Apples and Cherries
For more great ideas and tips, check out the website at theproducemom.com