Chili Pie with Cheddar Lattice!

This is unusual because it’s a single crust pie with a lattice top – this helps reduce calories and fat – but you’ll never notice the difference because the filling is so satisfying!

Savory Chili Pie with Cheddar Lattice

1 pound lean ground beef

1-2 tablespoons minced chipotle chilies in adobo (depending on how spicy you like it)

1 tablespoon chile powder

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

15-ounce can tomato sauce

15-ounce can red kidney beans, rinsed and drained

1 (9-inch) refrigerated pie crust

1 egg, lightly beaten

1/4 cup shredded cheddar cheese

Preheat the oven to 375 degrees.

Cook the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat and return the beef to the pan. Add the chipotle chilies, chile powder, cumin, oregano, onion powder, salt, and pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Add the tomato sauce and kidney beans and bring to a simmer. Simmer for 5 minutes, until the mixture thickens.

Spoon the beef mixture into a 9-inch pie pan. Set aside.

Cut the pie crust into thin strips. Arrange half of the strips over the beef mixture in the pan. Fold back every other strip and, starting from one side, place a strip of pie crust over the strips that are not folded back. Return the folded back strips to their original position. Repeat the process, now folding back the strips that were not folded back. Keep going until the pie is covered with the lattice-shaped crust. Use extra strips to create a crimped edge. Brush the lattice with the egg. Sprinkle the top with the cheddar cheese.

Bake for 15 to 20 minutes, until the top is golden brown.

Serves 4