|
Lattice-Topped Deep Dish Cherry Pie
Lattice-Topped Deep Dish Cherry Pie
Bake Time: 40 to 50 minutes
Prep Time: 15 minutes
Yield: Makes 9 servings
Ingredients:
2cans (14-1/2 ounces each) pitted red tart cherries in water
1/2cup granular sucralose-based sugar substitute
3tablespoons quick-cooking tapioca
1/4teaspoon almond extract
3/4cup all-purpose flour
1/4teaspoon salt
3tablespoons shortening
2to 3 tablespoons cold water
Preparation:
1.Preheat oven to 375°F. Drain 1 can of cherries. Combine drained cherries, can of cherries with juice, sugar substitute, tapioca and almond extract in large bowl. Let stand while preparing crust.2.Combine flour and salt in small bowl. Cut in shortening until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, stirring just until dough is moistened. Form dough into ball. Roll dough into 9x8-inch rectangle on lightly floured surface. Cut into nine 8x1-inch strips.3.Spoon cherry mixture into 13x9-inch baking dish. Place 4 pastry strips horizontally over cherry mixture. Weave remaining 5 pastry strips vertically across horizontal strips. Pinch strips at ends to seal. Bake 40 to 50 minutes or until fruit is bubbly and pastry is light brown. Remove to wire rack; cool slightly. To serve, spoon into bowls.
Nutritional Information:
Serving Size: 2/3 cup pie
Fiber
1 g
Carbohydrate
21 g
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
29 %
Calories
126
Protein
2 g
Sodium
72 mg
Dietary Exchange:
Fat
1
Fruit
1
Starch
1/2
Previous: Latin-Style Pasta & Beans, Lassi, Lasagne of yabbies, asparagus with tomato and chervil sauce, Lasagne of Morston lobster, Lasagne,
Next: Lavender meringue ice cream, Lavender-Scented Goat Cheese Soufflé, Layered Beef Enchiladas, Layered Fresh Fruit Jewels, Layered Mango Pudding or a Charlotte (Ante de Mango),
|