Today we have oodles of coupons to use to cook up two tasty, yet thrifty, pies for dinner and dessert! I hope you like yourself some pie, because we're doubling up on it today! My, oh my, love my pie!! Please vote in the poll to have an influence on future recipe selections, then scroll on down for pie upon pies!
Pie for dinner...
•♦•Italian Pot Pie•♦•
3/4 pound Bob Evans bulk sausage
1 (15 ounce) jar spaghetti sauce with mushrooms
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 teaspoon dried thyme
1 1/2 cups Sargento or Kraft shredded mozzarella cheese
1 (8 ounce) package Pillsbury crescent roll dough, unrolled and divided into triangles
•Preheat oven to 425 degrees F (220 degrees C).
•Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
•Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
•Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
•Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.
...and pie for dessert!!
•♦•Blueberry Cherry Pie•♦•
1 (15 ounce) package Pillsbury refrigerated pie crusts
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 (21 ounce) can Lucky Leaf cherry pie filling
1 1/2 cups frozen blueberries
1 egg white
1 teaspoon water
2 teaspoons sugar
•Preheat the oven to 425 degrees F (220 degrees C).
•Press one of the pie crusts into a 9 inch pie plate.
•In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust.
•Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
•Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.
Now for the savings part of the menu!
Go to the link below to print your coupons for huge savings! The coupons you need are: Pillsbury pie crust and crescent rolls, Lucky Leaf pie filling, Bob Evans sausage and Sargento or Kraft cheese. Please note that the Pillsbury items have double savings, since if you sign up for a Saving Star account there are coupons on there that you can stack with these! Check out my post on Saving Star here for more information on that.
So, what's your favorite kind of pie?